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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 4 |
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I combined a number of recipes and came up with this. My husband loves it!! Ingredients:
6 ounces packages jumbo pasta shells |
1 tablespoon butter |
2 boneless skinless chicken breast halves, cubed |
1 small onion, chopped |
1/2 cup dry breadcrumbs |
1 egg |
15 ounces light ricotta cheese |
4 ounces shredded part-skim mozzarella cheese |
4 ounces shredded fat-free cheddar cheese |
1/4 teaspoon dried oregano |
1/4 teaspoon dried basil |
1/2 teaspoon dried parsley |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 3/4 cups tomato sauce |
2 ounces sliced mushrooms |
1 tablespoon parmesan cheese (optional) |
Directions:
1. Preheat oven to 350 degrees.
2. Cook pasta according to package directions, drain.
3. Melt the butter in a large skillet, add chicken and onion, and cook until chicken is done, about 7-9 minutes.
4. Stir in breadcrumbs, and remove from heat.
5. In a bowl, combine egg, ricotta, half the mozzarella and half the cheddar, spices, salt and pepper.
6. Add the chicken mixture.
7. Fill shells and place in a 11x7 inch pan.
8. Combine tomato sauce, mushrooms, mozzarella and cheddar; pour mixture over shells.
9. Sprinkle with parmesan if using.
10. I like to sprinkle with more mozzarella as well.
11. Cover and bake for 45 minutes to 1 hour.
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