Cheesy Chicken Jumbo Shells

Ingredients:

- 1/2 package (12 oz) jumbo shell pasta

- 3 skinless boneless chicken breast halves
- 1 teaspoon minced garlic
- 1 onion, chopped
- 2 tablespoons olive oil

- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- salt and pepper, to taste
- 8 oz lite ricotta

- 16 oz shredded mozzarella cheese
- 4 oz shredded Parmesan cheese

- 1 can (26.5 oz) spaghetti sauce

Directions:

Preheat oven to 350.

In a large pot, cook jumbo shells according to package directions, then drain. Add a little salt and oil to the water to help them not stick together after cooking. Separate shells and let stand on waxed paper.

In a large skillet over medium heat, saute the chicken, garlic, and onion in olive oil, until the chicken is thoroughly cooked. Chop the chicken.

Stir in the oregano, basil, salt, pepper, ricotta, and 12 oz of the mozzarella and 3 oz of the Parmesan cheese. Cook until the cheeses have melted.

Fill the shells with the chicken mixture. Place the filled shells in a 13x9" baking dish. Cover the shells with the spaghetti sauce; top with the remaining 4 oz mozzarella and 1 oz Parmesan cheese.

Cover with foil. Bake for 25 minutes, remove top and cook 5-10 minutes more or until lightly browned.