Ingredients

The following ingredients have 6 Servings
  • 6 oz large shell pasta
  • 1 cup cooked, shredded chicken
  • 8 oz ricotta cheese
  • 4 oz shredded Mozzarella, divided
  • 3 oz shredded Monterey Jack
  • 3 tablespoons dried bread crumbs
  • 3 tablespoons chopped fresh parsley
  • 1 tablespoon sour cream
  • Salt and pepper, to taste
  • 1 cup prepared marinara sauce, store bought or homemade

Instruction

  • Preheat the oven to 350ºF. Spray a shallow 2-quart baking dish with nonstick cooking spray.
  • Bring a large pot of water to a boil. Salt generously, then add the pasta and cook until al dente. Drain and set aside.
  • In a large bowl, combine the chicken, ricotta, 2 oz of the Mozzarella, the Monterey jack, sour cream, bread crumbs and parsley. Season with salt and pepper.
  • Spread a thin layer of the marinara sauce in the bottom of the prepared pan.
  • Fill each of the shells with the chicken and cheese mixture and then set into the prepared dish. Cover the shells with the remaining sauce, then sprinkle on the remaining 2 tablespoons of mozzarella.
  • Bake in the preheated oven for 40 minutes. Serve warm.