Chicken Parmesan-Stuffed Shells

 

Chicken Parmesan-Stuffed Shells

Chicken Parmesan gets a different take in this simple to-make (and fast to-vanish!) pasta heat. Kind sized shells are loaded down with messy chicken filling and finished off with fresh toasted bread scraps in this scrumptious supper.

Ingredients

32

kind sized pasta shells (from 12-oz bundle)

2 1/2

cups cleaved cooked chicken

1

holder (15 oz) entire milk ricotta cheddar

2

cups destroyed mozzarella cheddar (8 oz)

1

egg, marginally beaten

1/2

cup ground Parmesan cheddar

4

tablespoons cleaved new basil leaves

2

cloves garlic, finely cleaved

1

teaspoon salt

1/2

teaspoon pepper

1

container (25.5 oz) Muir Glen™ natural tomato basil pasta sauce

2

tablespoons olive oil

2/3

cup Progresso™ plain panko fresh bread scraps

Steps

1

Heat broiler to 350°F. Shower 13x9-inch (3-quart) baking dish with cooking splash.

2

Cook and channel pasta as coordinated on bundle. Flush with cool water; channel.

3

In the mean time, in medium bowl, blend chicken, ricotta cheddar, 1 cup of the mozzarella cheddar, the egg, Parmesan cheddar, 2 tablespoons of the basil, the garlic, salt and pepper.

4

Spread 1 cup of the pasta sauce in lower part of baking dish. Fill each shell with loading tablespoon chicken combination. Place shells in baking dish. Spoon remaining sauce over stuffed shells.

5

Cover with foil; heat 30 minutes. Sprinkle with residual mozzarella cheddar. Prepare uncovered 5 to 10 minutes longer or until cheddar is liquefied. Let stand 10 minutes.

6

In the mean time, in 8-inch skillet, heat oil over medium intensity. Add bread scraps; mix to cover. Cook and mix 2 to 4 minutes or until brilliant brown. Sprinkle over heated shells alongside staying 2 tablespoons basil.