chicken and cheese stuffed jumbo shells
Recipes
Noodles & Pasta
Chicken and Cheese Stuffed Jumbo Shells
Large pasta shells stuffed with a savory mix of chicken, cheese, and herbs, then baked with marinara and mozzarella for a bubbly, crowd-pleasing casserole.
Ingredients
- 1 (12 ounce) package jumbo pasta shells
- 4 skinless, boneless chicken breast halves - cubed
- 1 onion, chopped
- 1 egg
- 1 cup dry bread crumbs 1/2 teaspoon dried oregano 1/2 teaspoon dried basil salt and pepper to taste
- 8 ounces shredded mozzarella cheese
- 8 ounces shredded cheddar cheese
- 1 (29 ounce) can tomato sauce
Directions
- Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Separate shells and let stand, so they are not touching, on waxed paper or foil.
- In large skillet over medium heat, combine chicken, onion, egg and bread crumbs. Cook until chicken is no longer pink. Season with oregano, basil, salt and pepper. Stir in three-quarters of the shredded mozzarella and cheddar; cook until cheeses melt.
- Fill shells with chicken mixture, using a tablespoon, and place in a 9 x 13 baking dish. Cover the shells with the tomato sauce and top with the reserved cheese. Cover with foil and bake 45 minutes, or until lightly browned and bubbly.
