| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Poultry | 1 | Servings | |
INGREDIENTS
| 1 1/2 | c | Ricotta cheese |
| 1 | Egg | |
| 1/2 | ts | Parsley |
| 1/4 | ts | Garlic powder |
| 1/8 | ts | Oregano |
| 1/8 | ts | Pepper |
| 3/4 | c | Grated Parmesan cheese |
| 2 | c | Shredded Mozzarella cheese; divided |
| 2 | c | Cooked; shredded chicken |
| 16 | Jumbo pasta shells; cooked and drained | |
| 4 | c | Spaghetti sauce |
INSTRUCTIONS
I came up with this pasta delight one -- spaghetti sauce and night when I wanted to use up chicken 1. In a medium mixing bowl, combine ricotta cheese, egg, parsley, garlic powder, oregano and pepper; mix well. Stir in Parmesan cheese, 1 1/4 cups Mozzarella cheese and chicken. 2. Preheat oven to 350º. 3. Pour half of the spaghetti sauce in the bottom of an 11x7-inch baking dish. Evenly fill shells with chicken mixture and place in dish. Pour remaining sauce over shells; sprinkle with remaining Mozzarella cheese. 4. Cover dish with aluminum foil and bake for 30 minutes. Uncover and let stand 5 minutes before serving. Yield: 4 servings. Posted to TNT Recipes Digest by Aquasea221 <Aquasea221@aol.com> on Mar 4, 1998
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