I love pasta recipes, especially ones that don’t turn out too heavy.  Although this recipe has three different types of cheeses in it, it still turned out to be a light pasta dish!  Also, I’d like it to be noted that Husband never liked stuffed shells…until this recipe! Bam, it’s like magic.

Enjoy 🙂

Ingredients: 

• 6 ounces large shell pasta
• 2 chicken breast half, cooked and diced
• 8 ounces ricotta cheese
• 2 cups shredded mozzarella cheese, divided
• 1 cup shredded monterey Jack cheese
• 1 tablespoon light sour cream
• 3 tablespoons dried bread crumbs
• 3 tablespoons chopped parsley
• salt and pepper to taste
• 1  1/2 cups spaghetti sauce

Instructions: 

1. Preheat oven to 350F.

2. Bring a large pot of water to a boil.  Cook large pasta shells according to directions on passage.  Drain and set aside.

3. In a l arge bowl, combine half cooked, diced chicken, ricotta cheese, 1 cup of mozzarella cheese, 1 cup of monterey jack cheese, sour cream, bread crumbs, parsley and salt and pepper. Mix well.

4. Spray a 2-quart baking dish with nonstick spray and cover the bottom of the dish with a thin layer of spaghetti sauce. Fill each large shell with the chicken/cheese mixture and place in the dish. Cover with the remaining sauce. Sprinkle the remaining mozzarella cheese on top.

5.  Bake in the preheated oven uncovered for 40 minutes; serve warm.

Source: Taste and Tell