1 jar (25.5 oz) Muir Glen™ organic tomato basil pasta sauce
2 tablespoons olive oil
2/3 cup Progresso™ plain panko crispy bread crumbs
PREP TIME
30m
COOK TIME
1h15m
TOTAL TIME
1h45m
YIELD 8 servings
Instructions
Heat oven to 350°F.
Spray 13x9-inch (3-quart) baking dish with cooking spray.
Cook and drain pasta as directed on package.
Rinse with cool water; drain.
Meanwhile, in medium bowl, mix chicken, ricotta cheese, 1 cup of the mozzarella cheese, the egg, Parmesan cheese, 2 tablespoons of the basil, the garlic, salt and pepper.
Spread 1 cup of the pasta sauce in bottom of baking dish.
Fill each shell with heaping tablespoon chicken mixture.
Place shells in baking dish.
Spoon remaining sauce over stuffed shells.
Cover with foil; bake 30 minutes.
Sprinkle with remaining mozzarella cheese.
Bake uncovered 5 to 10 minutes longer or until cheese is melted.
Let stand 10 minutes.
Meanwhile, in 8-inch skillet, heat oil over medium heat.
Add bread crumbs; stir to coat.
Cook and stir 2 to 4 minutes or until golden brown.
Sprinkle over baked shells along with remaining 2 tablespoons basil.