Stuffed Shells-Debbie Hamel

Stuffed Shells-Debbie Hamel

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    pkg. (12 oz.) jumbo pasta shells

  • 2

    cups (15 oz.) Sargento® Whole Milk Ricotta Cheese or Sargento® Part-Skim Ricotta Cheese

  • 3

    cups (12 oz.) Sargento® Traditional Cut Shredded Mozzarella Cheese, divided

  • ½

    cup (2 oz.) Sargento® Grated Parmesan Cheese

  • 1

    can (4.5 oz.) chicken, drained or 1 small chicken breast, cooked and diced

  • 2

    eggs

  • 1

    tsp. garlic salt or garlic powder

  • ½

    tsp. pepper

  • 1

    jar (26 oz.) pasta sauce, divided

Directions

Cook pasta according to package directions. Combine Ricotta cheese, 2 cups Mozzarella cheese, Parmesan cheese, chicken, eggs, garlic salt and pepper in large bowl; mix well. Pour 1 cup pasta sauce into 13x9-inch baking dish. Spoon cheese mixture into shells; arrange in dish. Top with remaining sauce. Cover with foil and bake in preheated 350°F oven 40 minutes or until heated through. Sprinkle with remaining Mozzarella cheese and bake, uncovered, 5 minutes or until cheese in melted. 1 Prep Time: 15 minutes Cook Time: 45 minutes Yield: Serves: 8


Nutrition

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