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Chicken Parmesan-Stuffed Shells
Chicken Parmesan-Stuffed Shells
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Prep Time:
30 minutes
Total Time:
1 hour 45 minutes
Cheesy chicken-stuffed jumbo pasta shells, topped with crispy breadcrumbs - a new twist on classic Chicken Parmesan!
Ingredients:
  • 32 jumbo pasta shells (from 12-oz package)
  • 2 1/2 cups chopped cooked chicken
  • 1 container (15 oz) whole-milk ricotta cheese
  • 2 cups shredded mozzarella cheese (8 oz)
  • 1 egg, slightly beaten
  • 1/2 cup grated Parmesan cheese
  • 4 tablespoons chopped fresh basil leaves
  • 2 cloves garlic, finely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 jar (25.5 oz) Muir Glen™ organic tomato basil pasta sauce
  • 2 tablespoons olive oil
  • 2/3 cup Progresso™ plain panko crispy bread crumbs
Instructions:
  • Preheat your oven to 350°F and generously coat a 13x9-inch (3-quart) baking dish with cooking spray.
  • Prepare the pasta according to package instructions. Rinse it under cool water and drain well.
  • In a medium bowl, combine chicken, ricotta cheese, 1 cup of mozzarella cheese, egg, Parmesan cheese, 2 tablespoons of basil, garlic, salt, and pepper.
  • Spread a generous layer of 1 cup of the pasta sauce on the bottom of a baking dish. Fill each shell with a heaping tablespoon of the chicken mixture and place them in the baking dish. Spoon the remaining sauce over the stuffed shells.
  • Cover with foil and bake for 30 minutes. After that, sprinkle with the remaining mozzarella cheese and bake uncovered for an additional 5 to 10 minutes until the cheese is melted. Allow it to stand for 10 minutes before serving.
  • In an 8-inch skillet, warm oil over medium heat. Add bread crumbs and stir until coated. Cook for 2 to 4 minutes until golden brown. Sprinkle the crispy bread crumbs over the baked shells, along with the 2 tablespoons of basil.

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