Ingredients:
1 box jumbo pasta shells (12 oz)
2 cups cooked shredded chicken
1 1/2 cups ricotta cheese
1 cup shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese
1 egg
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried Italian seasoning
Salt and pepper to taste
2 cups marinara sauce
1/2 cup heavy cream
Fresh basil, for garnish
Directions:
Preheat the oven to 350°F (175°C).
Cook the jumbo pasta shells according to package directions until al dente. Drain and set aside.
In a large bowl, combine the shredded chicken, ricotta cheese, 1/2 cup of mozzarella, Parmesan, egg, garlic powder, onion powder, Italian seasoning, salt, and pepper. Mix well.
Stuff each cooked shell with the chicken and cheese mixture and place them in a greased 9×13-inch baking dish.
In a separate bowl, mix together the marinara sauce and heavy cream. Pour the sauce evenly over the stuffed shells.
Sprinkle the remaining 1/2 cup of mozzarella over the top.
Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Garnish with fresh basil and serve hot.
Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 1 hour
Kcal: 450 kcal | Servings: 6 servings