MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Chicken Parmesan Stuffed Shells
Categories: Poultry, Cheese, Pasta, Breads, Herbs
Yield: 12 Servings
12 oz Bag jumbo pasta shells
2 tb Olive oil
MMMMM--------------------------FILLING-------------------------------
1 lb Boned, skinned chicken;
- in 1/2" cubes
1 1/2 ts Italian seasoning
1 ts Salt; divided
1/2 ts Pepper; divided
1 tb Olive oil
2 tb Butter
1/3 c Seasoned bread crumbs
3 c Ricotta cheese
1 c Mozzarella cheese; shredded
1/2 c Parmesan cheese; grated
1/2 c Milk
1/4 c Fresh Italian parsley;
- chopped
MMMMM--------------------------ASSEMBLY-------------------------------
4 c Meatless pasta sauce
1/4 c Parmesan cheese; grated
8 oz Fresh mozzarella cheese;
- thin sliced, halved
Set oven @ 375 F/190 C.
Cook shells according to package directions for al dente; drain.
Toss with oil; spread in an even layer on a baking sheet.
For filling, toss chicken with Italian seasoning, 1/2 ts salt, and
1/4 ts pepper. In a large skillet, heat oil over medium-high heat;
saute chicken just until lightly browned, about 2 minutes. Reduce
heat to medium; stir in butter until melted. Stir in bread crumbs;
cook until crumbs are slightly toasted, 2 to 3 minutes, stirring
occasionally. Cool slightly.
In a large bowl, mix cheeses, milk, parsley, the remaining 1/2 ts
salt, and 1/4 ts pepper. Fold in chicken mixture.
Spread 2 cups pasta sauce into a greased 13x9" baking dish. Fill
each shell with 2-1/2 tb cheese mixture; place over sauce. Top with
remaining 2 cups sauce and remaining cheeses (dish will be full).
Cover with greased foil; bake 30 minutes. Uncover; bake until
heated through, 10 to 15 minutes.
Recipe by Cynthia Gerken, Naples, Florida
Recipe FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
MMMMM
