I came up with this based upon another recipe, but used things I had in the kitchen. It is a great alternative if your family or guests don't eat red meat!
Preparation Time
30 mins
Cooking Time
45 mins
Total Time
1 hr 15 mins
Calories
705 Calories
Recipe Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Separate shells and let stand, so they are not touching, on waxed paper or foil.
Step 2
In large skillet over medium heat, combine chicken, onion, egg and bread crumbs. Cook until chicken is no longer pink. Season with oregano, basil, salt and pepper. Stir in three-quarters of the shredded mozzarella and cheddar; cook until cheeses melt.
Step 3
Fill shells with chicken mixture, using a tablespoon, and place in a 9 x 13 baking dish. Cover the shells with the tomato sauce and top with the reserved cheese. Cover with foil and bake 45 minutes, or until lightly browned and bubbly.
Ingredients
1 egg
1 onion, chopped
salt and pepper to taste
½ teaspoon dried oregano
8 ounces shredded Cheddar cheese
½ teaspoon dried basil
1 (29 ounce) can tomato sauce
8 ounces shredded mozzarella cheese
1 cup dry bread crumbs
4 skinless, boneless chicken breast halves - cubed
