Instructions

• Preheat the oven to 350°F (175°C).
• Bring a large pot of water to a boil and cook the 12ouncesjumbo pasta shells al dente according to package directions. Drain the shells and set them aside to cool slightly so they are easy to handle.
• While the pasta cooks, heat 2tablespoonsolive oil in a large skillet over medium-high heat. Add the 1lbground chicken or boneless chicken breasts cut into small pieces (about 1-inch). Season the chicken with 1teaspoondried Italian seasonings and 1/2teaspoonsalt. Cook 5–7 minutes, stirring or turning, until the chicken is no longer pink and cooked through. Remove from heat and let the chicken cool until lukewarm.
• In a medium bowl, combine the cooled chicken, 2cupswhole milk ricotta cheese, 1cupshredded Mozzarella cheese (use half of the 2cupsshredded Mozzarella), 1/2cupgrated Parmesan cheese, 1large egg, 4clovesgarlic (minced) or 1/2 teaspoon garlic powder, and 1/2teaspoonsalt. Mix until evenly combined.
• Pour 2cupsmarinara sauce onto the bottom of a 9x13 inch baking pan and spread into an even layer.
• Spoon about 2 tablespoons of the filling into each cooked pasta shell and place the filled shells in the baking pan, filling-side up, on top of the sauce.
• Pour the remaining 2cupsmarinara sauce over the filled shells. Sprinkle the remaining 1cupshredded Mozzarella cheese evenly over the shells, then sprinkle 1/2cupPanko breadcrumbs on top of the cheese.
• Cover the pan with nonstick foil (or spray the underside of regular foil with cooking spray) and bake for 20 minutes. Remove the foil and bake an additional 5–10 minutes, until the Panko breadcrumbs are browned and the cheese is melted and bubbly.
• Remove from the oven and let rest a few minutes. Garnish with optional chopped parsley before serving.