Saturday, February 25, 2012

Bacon & Chicken-Stuffed Shells

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.
Serves 6.

I plan on making this again, only I'm tempted to add one of the following to try something different:
chopped artichokes
roasted red peppers
sauteed mushrooms
I'm also curious if this would freeze well. Any thoughts on that?


Jen said...

I have frozen manicotti in my freezer as we speak. :) And it's delish. It's store-bought, but they freeze it in the pan with the sauce, and then you just pop the whole thing in the oven when you're ready to cook it. Easy peasy. It sounds like it would freeze just fine.

Wendy Kremin said...

It would freeze great! I think it sounds yummy, except the mint, but then that is a personal taste thing. Good job on giving a great idea. Mmmmmmm....I love this kind of food.

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