Ingredients:

  • 20 jumbo pasta shells (about 200g)
  • 2 cups marinara sauce (500ml)
  • 1 tablespoon olive oil (15ml)
  • 2 cups cooked chicken, shredded (about 300g)
  • 1 cup ricotta cheese (about 250g)
  • 1 cup shredded mozzarella cheese (about 100g)
  • ½ cup grated Parmesan cheese (about 50g)
  • 1 large egg, beaten
  • 1 teaspoon garlic powder (5g)
  • 1 teaspoon dried basil (5g)
  • 1 teaspoon dried oregano (5g)
  • Salt and pepper to taste
  • Fresh parsley, chopped, for garnish (optional)

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package instructions until al dente. Drain and set aside to cool.
  3. In a bowl, combine shredded chicken, ricotta, half of the mozzarella, Parmesan, beaten egg, garlic powder, basil, oregano, salt, and pepper. Mix until well combined.
  4. Spread 1 cup of marinara sauce on the bottom of a baking dish. Stuff each shell with the chicken mixture and place them in the baking dish.
  5. Pour the remaining marinara sauce over the stuffed shells. Sprinkle with remaining mozzarella cheese. Drizzle with olive oil. Cover with foil and bake for 25 minutes, then remove the foil and bake for an additional 5-10 minutes until bubbly and golden.
  6. Allow to cool slightly, garnish with fresh parsley, and serve hot.