chicken and cheese stuffed jumbo shells

Ingredients

• Servings: 6
• 1 (12 ounce) package jumbo pasta shells
• 4 skinless, boneless chicken breast halves - cubed
• 1 onion, chopped
• 1 egg
• 1 cup dry bread crumbs
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• salt and pepper to taste
• 8 ounces shredded mozzarella cheese
• 8 ounces shredded cheddar cheese
• 1 (29 ounce) can tomato sauce

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c). bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain. separate shells and let stand, so they are not touching, on waxed paper or foil.
• in large skillet over medium heat, combine chicken, onion, egg and bread crumbs. cook until chicken is no longer pink. season with oregano, basil, salt and pepper. stir in three-quarters of the shredded mozzarella and cheddar; cook until cheeses melt.
• fill shells with chicken mixture, using a tablespoon, and place in a 9 x 13 baking dish. cover the shells with the tomato sauce and top with the reserved cheese. cover with foil and bake 45 minutes, or until lightly browned and bubbly.