Ingredients:
2 chicken breasts, cooked and finely chopped
18 jumbo pasta shells, cooked per package directions
1/4 cup butter
1/4 cup flour
3 cups milk or 3 cups cream
salt
pepper
1 cup grated parmesan cheese, divided
1 eggs, lightly beaten
1 (15 ounce) containers ricotta cheese
1 teaspoon dried parsley
3 cups mozzarella cheese, divided
1 cup prepared marinara sauce
Directions:
Preheat oven to 350.
Mix chopped chicken, egg, ricotta, parsley, 1 1/2 cups mozzarella and 1/2 cup parmesan in bowl and set aside.
Make white sauce: Melt butter in saucepan and add flour.
Cook a little, but don’t let butter brown.
Add milk and salt, pepper and 1/2 cup parmesan cheese.
Cook and stir until thickened.
Spread half of the marinara sauce in bottom of pan.
Fill cooled shells with chicken mixture.
Pour white sauce over shells and drizzle rest of marinara over top.
Sprinkle remaining mozzarella over all.
Cover and bake about 40 minutes.
Uncover and bake another 15 minutes.
Servings: 6
Time preparation: 40 min.
Time total: 95 min.