#shorts #cooking #recipe
Ingredients:
Jumbo stuffed shell
Ricotta
Parmesan
Mozarella
Tomato sauce (your favorite)
Onion
Peas
Olive Oil
Parsley & Basil
Onion Powder, garlic powder, salt, pepper
Roast chicken
Instructions:
-cook jumbo shell pasta the recommended Al Dente timing
-once cooked rinse with water to stop cooking process
-sauté onions in olive or avocado oil till transluscent
-shred roast chicken as onions cook through
-add ricotta to a bowl then add parmesan, sautéed onion, shredded chicken and frozen peas
-mix together and add some parsley and or basil, garlic powder, salt & pepper
-spread your pan with a generous layer of tomato sauce
-rinse your jumbo soft shell to make them easier to separate
-add your chicken ricotta mixture to each shell and place onto pan
-add a thin layer of tomato sauce on top of the stuffed shells or a thick layer if you love your sauce
-add a layer of parmesan then chunks of mozarella and a drizzle of olive oil
-bake at 375 F for 30 min with a foil then uncover and bake for another 20 minutes to brown the top
– at the end garnish with some fresh parsley or basil
Enjoy!!
Dining and Cooking