Ingredients:
- - 1 (15 ounce) carton reduced-fat ricotta cheese
- - 2 cups shredded reduced-fat mozzarella cheese, divided
- - 1/2 cup shredded reduced-fat Parmesan cheese, divided
- - 1 egg, lightly beaten
- - 1 tablespoon chopped fresh parsley
- - 1/2 teaspoon dried sweet basil leaves
- - 1/8 teaspoon ground black pepper
- - 1 (10 ounce) can VALLEY FRESH® 100% Natural White Chicken, drained and shredded
- - 18 gluten-free jumbo pasta shells (about 1/2 of a 12-ounce package), cooked and drained
- - 1 (26 ounce) jar gluten-free sweet pepper and garlic pasta sauce*
Instructions:
Heat oven to 350°F. In bowl, combine ricotta cheese, 1-1/2 cups mozzarella cheese, 1/4 cup Parmesan cheese, egg, parsley, basil, ground pepper and chicken. Spoon mixture into pasta shells. Spoon 1 cup pasta sauce in a 9x13-inch baking pan. Arrange shells over sauce. Cover with remaining pasta sauce. Cover pan with foil. Bake 20 minutes. Uncover and sprinkle with remaining mozzarella and Parmesan cheese. Bake 5 additional minutes, or until cheese is melted.
* You may substitute your favorite gluten-free jarred pasta or marinara sauce.