Tonight for dinner we had a recipe I made up in my head.
That's code for "EAT AT YOUR OWN RISK".
I just threw stuff in that I thought might be yummy together and honestly, I was worried. Even though it smelled pretty good, I'm not one to do things without a recipe often and don't have very much experience with 'successful experiments'! To our delightful surprise, it turned out to be pretty darn good!
First, cook the chicken:
2 small boneless/skinless chicken breasts, cooked and shredded
Then, cook your pasta for 10 minutes then rinse/drain under cold water:
1 box Jumbo Shells
While the pasta's cooking, mix together in a large bowl the filling. To the chicken you'll add:
15 oz. Low-Fat Ricotta Cheese
2 c. shredded Mozarella
2 c. shredded Parmesan
1 well-beaten egg
2 bacon strips that have been cooked (not to the point of crunchy) and chopped into small pieces
1/2 t. Oregano
1 T. Garlic Salt
1 T. Parsley
2 T. chopped Fresh Mint
Mix it well then fill each shell. Place the shells in a well-greased casserole dish (large). This should yield about 36 shells or so.
Over the shells (starting with the edges) pour:
15 oz. jar of Bertolli Four-Cheese Rosa Sauce
Top with 2 c. shredded Mozarella
Bake @ 350 for 40-45 minutes.
I plan on making this again, only I'm tempted to add one of the following to try something different:
roasted red peppers
I'm also curious if this would freeze well. Any thoughts on that?