Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Ricotta cheese |
| 1 \N | Egg |
| ½ teaspoon | Parsley |
| ¼ teaspoon | Garlic powder |
| ⅛ teaspoon | Oregano |
| ⅛ teaspoon | Pepper |
| ¾ cup | Grated Parmesan cheese |
| 2 cups | Shredded Mozzarella cheese; divided |
| 2 cups | Cooked; shredded chicken |
| 16 \N | Jumbo pasta shells; cooked and drained |
| 4 cups | Spaghetti sauce |
I came up with this pasta delight one -- spaghetti sauce and night when I wanted to use up chicken
1. In a medium mixing bowl, combine ricotta cheese, egg, parsley, garlic powder, oregano and pepper; mix well. Stir in Parmesan cheese, 1¼ cups Mozzarella cheese and chicken. 2. Preheat oven to 350º.
3. Pour half of the spaghetti sauce in the bottom of an 11x7-inch baking dish. Evenly fill shells with chicken mixture and place in dish. Pour remaining sauce over shells; sprinkle with remaining Mozzarella cheese.
4. Cover dish with aluminum foil and bake for 30 minutes. Uncover and let stand 5 minutes before serving. Yield: 4 servings.
Posted to TNT Recipes Digest by Aquasea221 <Aquasea221@...> on Mar 4, 1998