Calling all pasta lovers. Thanksgiving is steadily approaching, so what better way to celebrate than with a baked pasta dish? Even the pickiest of eaters won’t be able to resist taking a bite from these shells.
Ingredients:
– Box of jumbo uncooked pasta (cooked al dente)
– Boneless chicken breasts
– Olive oil
– Parmesan cheese
– Mozzarella cheese
– Two jumbo eggs
– One cup heavy cream
– Two cups whole milk
– Parsley, fresh minced
– Basil, fresh minced
– Garlic, minced
Directions:
- Preheat the oven to 375 degrees Fahrenheit. Season the chicken breasts on both sides with your choice of seasoning. Grill the chicken breasts in olive oil, and when ready, shred. Allow it to cool.
- In a medium bowl, combine one cup of mozzarella, one cup of parmesan, two eggs, two tablespoons fresh parsley and the chicken. (You can substitute the cheese options to suit your taste.) Stir to combine, splashing in two tablespoons of heavy cream, if needed. Set aside.
- In a large skillet over medium heat, pour in the milk and cream and cook for a few minutes until thickened. Add the garlic, a cup of parmesan, a tablespoon minced parsley and minced basil and stir until combined. Set aside.
- Add one cup sauce to the bottom of a baking dish. Using a spoon, fill each of the jumbo shells generously with the chicken/cheese mixture. Lay the stuffed shells face down in the baking dish, then pour the sauce all over the top, making sure that each shell is completely covered. Sprinkle on extra mozzarella and parmesan (as much as you desire) and bake for 25 minutes or until bubbly and golden. Wait for it to cool down, then serve.
