Chicken and Cheese Stuffed Jumbo Shells

Main Dish

This is one of those one-dish meals that I'm so fond of. Jumbo shells can be served individually, or you can place a platter on the table and let your guests catch as catch can. A single stuffed shell is an interesting side for a main dish of toasted ravioli or almost anything that is good with tomato sauce. You can prepare this dish in perhaps 30 minutes and it takes about 45 minutes to cook. The filling will stuff about six jumbo shells. I don't remember where I found this recipe, but it is attributed to Echo Gaines.

Ingredients/Shopping List
• 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

Directions

Preheat oven to 350°F.

Boil a large pot of salted water. Add pasta. Cook for 8 to 10 minutes until al dente. Drain. Have a care not to over-cook. Shells that are too soft will be hard to stuff. Separate shells. Let stand on waxed paper or a non-stick surface.

Combine bread crumbs, chicken, egg, and onion, in large skillet over medium heat. Cook until chicken is white. Season with basil, oregano, pepper, and salt.

Stir in three-quarters of the shredded mozzarella and cheddar. Cook until cheeses melt completely.

Stuff shells with chicken mixture. I have found a soup spoon or a teaspoon a good way to stuff shells. Place stuffed shells in a 9x13 baking dish. Cover shells with tomato sauce. Top with remaining cheeses. Cover with foil and bake 45 minutes, or until lightly browned and bubbly. For a crispier crust on top, remove foil and place under broiler for 1-3 minutes.

When the shells are your main dish, serve with a side of broccoli or asparagus for a good flavor combination. A big, thick, slice of garlic bread is wonderful too!