Ingredients:
6 ounces packages jumbo pasta shells
1 tablespoon butter
2 boneless skinless chicken breast halves, cubed
1 small onions, chopped
1/2 cup dry breadcrumbs
1 eggs
15 ounces light ricotta cheese
4 ounces shredded part-skim mozzarella cheese
4 ounces shredded fat-free cheddar cheese
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/2 teaspoon dried parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups tomato sauce
2 ounces sliced mushrooms
1 tablespoon parmesan cheese (optional)
Directions:
Preheat oven to 350 degrees.
Cook pasta according to package directions, drain.
Melt the butter in a large skillet, add chicken and onion, and cook until chicken is done, about 7-9 minutes.
Stir in breadcrumbs, and remove from heat.
In a bowl, combine egg, ricotta, half the mozzarella and half the cheddar, spices, salt and pepper.
Add the chicken mixture.
Fill shells and place in a 11×7 inch pan.
Combine tomato sauce, mushrooms, mozzarella and cheddar; pour mixture over shells.
Sprinkle with parmesan if using.
I like to sprinkle with more mozzarella as well.
Cover and bake for 45 minutes to 1 hour.
Servings: 4
Time preparation: 30 min.
Time total: 75 min.