Ingredients
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2 chicken breasts, cooked and finely chopped
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18 jumbo pasta shells, cooked per package directions
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1/4 cup butter
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1/4 cup flour
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3 cups milk or 3 cups cream
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salt
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pepper
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1 cup grated parmesan cheese, divided
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1 (15 ounce) container ricotta cheese
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1 teaspoon dried parsley
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3 cups mozzarella cheese, divided
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1 cup prepared marinara sauce
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1 egg, lightly beaten
Instructions
- 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.