Ingredients
1 package (12 ounces) uncooked jumbo pasta shells2 tablespoons olive oilFILLING:1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes1-1/2 teaspoons Italian seasoning1 teaspoon salt, divided1/2 teaspoon pepper, divided1 tablespoon olive oil2 tablespoons butter1/3 cup seasoned bread crumbs3 cups part-skim ricotta cheese1 cup shredded part-skim mozzarella cheese1/2 cup grated Parmesan cheese1/2 cup 2% milk1/4 cup chopped fresh Italian parsleyASSEMBLY:4 cups meatless pasta sauce1/4 cup grated Parmesan cheese8 ounces fresh mozzarella cheese, thinly sliced and halved
Preparation
Preheat oven to 375°. Cook shells according to package directions for al dente; drain. Toss with oil; spread in an even layer on a baking sheet.
For filling, toss chicken with Italian seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, heat oil over medium-high heat; saute chicken just until lightly browned, about 2 minutes. Reduce heat to medium; stir in butter until melted. Stir in bread crumbs; cook until crumbs are slightly toasted, 2-3 minutes, stirring occasionally. Cool slightly.
In a large bowl, mix cheeses, milk, parsley and the remaining salt and pepper. Fold in chicken.
Spread 2 cups pasta sauce into a greased 13x9-in. baking dish. Fill each shell with 2-1/2 tablespoons cheese mixture; place over sauce. Top with remaining sauce and cheeses (dish will be full).
Cover with greased foil; bake 30 minutes. Uncover; bake until heated through, 10-15 minutes.
