I feel like I haven't been posting many recipes lately. Not as many as I want to, I guess. Hey, it's a busy life. I have been trying to work out more after work, and also have had many errands and things that need to be done lately, so I haven't had much time for blogging about recipes. It takes time to upload the pictures and edit them and write the posts! But I hope to get on it!
This here is a recipe that I found over at Deborah's Taste and Tell blog. Her blog is so nicely laid out, with a recipe archive for easy access to all of her recipes. Her pictures are beautiful, which I always look for! And she has an abundance of recipes to offer! This is just one of her many recipes which I have either tried or plan to try in the future.
I boiled a pot of water and cooked the large pasta shells according to the package instructions. While that was cooking, I combined the diced chicken, all of the ricotta cheese, only 2 ounces of the mozzarella cheese, all of the Monterey cheese, sour cream, bread crumbs, parsley, and salt and pepper - all in a large bowl. I mixed them all together well. I took this picture before I added the diced chicken... oops! But add that in too and mix it!
Then I sprayed my beloved casserole dish with some non-stick cooking spray and then spread a thin layer of spaghetti sauce covering the bottom of the dish. I stuffed that wonderful filling inside all of the cooked pasta shells and then placed the shells inside of the dish. You will need to stack them on top of each other because obviously just one layer isn't going to be enough!
Then pour some of that spaghetti sauce over top of all of the stuffed pasta shells. And don't forget to top with the remaining mozzarella!
Then bake that bad boy at 350° F for 40 minutes. Try it, you won't be sorry.
Three Cheese and Chicken Stuffed Shells adapted from Taste and Tell
- 6 ounces large shell pasta
- 1 chicken breast half, cooked and diced (we used chicken thighs with the skin-on because that's what we had)
- 8 ounces ricotta cheese
- 3 ounces shredded mozzarella cheese, divided
- 3 ounces shredded Monterey Jack cheese
- 1 tablespoon sour cream
- 3 tablespoons dried bread crumbs (I used Progresso's Italian style)
- 3 tablespoons chopped fresh parsley
- salt and pepper to taste
- 1 cup spaghetti sauce
Preheat oven to 350° F.
Bring a large pot of water to a boil. Salt water, then add pasta and cook according to package directions. Drain and set aside
In a large bowl, combine chicken, ricotta cheese, 2 ounces of mozzarella cheese, Monterey Jack cheese, sour cream, bread crumbs, parsley and salt and pepper. Mix well.
Spray a baking dish with nonstick spray and cover the bottom of the dish with a thin layer of spaghetti sauce. Fill each large shell with the chicken/cheese mixture and place in the dish. Cover with the remaining sauce and then sprinkle the remaining mozzarella cheese on top.
I am linking this recipe to Foodie Friday.