Chicken Parmesan Stuffed Shells
Chicken Parmesan Stuffed Shells By Paula Deen JUMP TO RECIPEIngredients - 1 (25-ounce) jar tomato and basil pasta sauce - 1 (15-ounce) container whole-milk
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Cooking tools:
- Grater
- Baking dish
- Oven
- Pot
- Colander
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Whisk
- Fork
- Spatula
- Spoon
- Aluminum foil
Ingredients
- 1 (25-ounce) jar tomato and basil pasta sauce
- 1 (15-ounce) container whole-milk ricotta cheese
- 2½ cups shredded cooked chicken
- 2 cups fresh baby spinach , torn
- 2 cups shredded mozzarella cheese, divided
- 1 large egg, beaten
- 2 tablespoons chopped fresh basil
- 1½ teaspoons garlic salt
- ½ teaspoon ground black pepper
- 21 jumbo pasta shells, cooked according to package directions
- ½ cup grated fresh Parmesan cheese
- ½ cup panko bread crumbs
- fresh basil, for garnish
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