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?