Ingredients

The following ingredients have 4 Servings
  • 12 ounces jumbo shells pasta (cooked according to package directions)
  • 2 cups cooked shredded chicken
  • 1 container ricotta cheese
  • 1 1/2 cups shredded mozzarella cheese (divided use)
  • 1 cup grated parmesan cheese (divided use)
  • 2 teaspoons dried Italian seasoning
  • salt and pepper to taste
  • 3 tablespoons butter
  • 2 tablespoons flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 4 slices bacon (cooked and crumbled)
  • 1/2 cup diced tomatoes
  • 2 tablespoons chopped parsley
  • cooking spray

Instruction

  • Preheat the oven to 375 degrees. Coat a 9"x13" pan with cooking spray.
  • In a large bowl, stir together the chicken, ricotta cheese, 1/2 cup mozzarella cheese, 1/4 cup parmesan cheese, Italian seasoning and salt and pepper to taste.
  • Melt the butter in a large pan over medium heat. Whisk in the flour and cook for 1 minute.
  • Pour in the milk and cream, then simmer, whisking constantly, until sauce has just thickened. 
  • Add the remaining 3/4 cup parmesan cheese to the milk mixture, along with salt and pepper to taste.
  • Stir until cheese has melted.
  • Spread 1/3 of the sauce into the bottom of the prepared pan.
  • Spoon the chicken filling into the jumbo shells, and arrange the shells in a single layer in the pan.
  • Spoon the remaining sauce over the top and sprinkle with 1 cup mozzarella cheese.
  • Bake, uncovered, for 25 minutes or until pasta is bubbly and cheese has just started to brown.
  • Sprinkle the bacon, tomatoes and parsley over the top, then serve.