Ooey, Gooey Pasta Shells

Ooey, Gooey Pasta Shells

Meals like this make me never want to waste money at Olive Garden again...well maybe just for their bread sticks, but once I figure out how to replicate those, I'll never go back lol. This is definitely a cheese lovers meal...the blend of mozzarella, Parmesan, ricotta and feta is perfect! Making this dish was a little timely, buuuuuuuut definitely worth it...and you can freeze the left overs if ya want! The original recipe can be found here, but you know they never tell you to season your meat on the original recipes...smh season your meat!

Ingredients:

1 package jumbo pasta shells (12 ounces)
1- 1/2lbs boneless skinless chicken breasts, cut into 1/2 inch cubes
2tbs olive oil, divided
1 egg, lightly beaten
1 carton (15oz) ricotta cheese
3- 1/4 cups grated Parmesan cheese, divided
1/4 cup feta cheese (optional....feta made this taste awesome tho)
1 cup shredded part-skim mozzarella cheese
1 tsp dried parsley flakes
3/4tsp salt
1/2tsp pepper
1/2 cup butter, cubed
2 garlic cloves, minced
2 cups heavy whipping cream


Directions:
1. Cook pasta according to package directions.

2. Meanwhile, in a large skillet, brown chicken in 1 tablespoon oil. Season chicken to taste while cooking, I often use garlic salt and pepper! In a small bowl, combine the egg, ricotta, 1-1/2 cups Parmesan, mozzarella, feta and seasonings.

3. Drain and rinse pasta with cold water; stuff each shell with about 1 tablespoon of cheese mixture. Place in a greased  13-in. x 9-in. baking dish. Top with chicken.

4. In a large saucepan over medium heat, melt butter. Add garlic; cook and stir for 1 minute, Add cream; cook 5 minutes longer. Add 1-1/2 cups Parmesan cheese; cook and stir until thickened. 

5. Pour sauce over the casserole. Sprinkle with remaining Parmesan cheese. Cover and bake at 350 degrees for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly.

6. Serve with a salad and bread sticks....the sauce is EXCELLENT for dipping!