My daughter Emily was the one to introduce stuffed shells into my life not too long ago, it has now become a favorite dish in our home. I of course had to change it up a bit and make it my own, it’s great with ground beef but even better with chicken.
- 1 tbsp. Adobo
- 2 tbsp. Mrs. Dash Garlic Herb
- 1 tbsp. Paprika
- Olive oil
- Pinch of salt
- 1 packet Sazon Goya
- 2 tbsp. Parsley
- 1 12oz box jumbo shells
- 1-2 lbs. Chicken breast, diced
- ¾ cup sweet onion, chopped
- ¾ cup green or red pepper or both, chopped
- ¼ cup minced garlic
- 2 stalks green onion (Scallion), sliced
- 2 tbsp. cilantro, chopped (optional)
- ¼ cup parmesan cheese, grated
- 1 cup diced tomatoes
- 1 cup Ricotta Cheese
- 1 cup Cottage Cheese
- 1 egg
- 4 cups Mozzarella Cheese, shredded
- 2 ½ cups tomato sauce or spaghetti sauce
- 2 cups mushrooms, sliced (optional)
Preheat Oven 375°
1.) Dice up the chicken breast and season with Adobo and Paprika, drizzle some olive oil on it and cook it on medium heat about 20 minutes.
2.) Boil the jumbo shells accordingly following directions on the package. Once cooked, strain and drizzle with olive oil and allow too cool (olive oil prevents the shells from sticking together).
3.) Chop, dice or shred (as instructed above) and combine the following ingredients in a large bowl: sweet onion, pepper, garlic, scallion, cilantro, tomato and 2 ½ cups Mozzarella cheese. Stir.
4.) Add the egg, ricotta cheese and cottage cheese. Stir.
5.) Add cooked chicken and stir ingredients.
6.) Add the salt, Mrs. Dash, Parsley and packet of Sazon. Stir.
7.) Using a spoon fill the shells and place in a baking dish. Once all shells are full using a large spoon cover the shells with tomato or pasta sauce and cover with remaining mozzarella cheese and mushrooms (mushrooms are optional). Drizzle olive over the shells.
8.) Cover with aluminum foil and bake for 45 minutes. When done let cool 5 minutes before serving and enjoy!
Served with garlic bread using my very own Garlic Spread reicpe.