- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Creamy, sun-dried tomato chicken meets four cheeses in this decadent stuffed shell casserole.
Ingredient:
- 22 jumbo pasta shells (from 1 [12-ounce] package)
- 1 cup whole milk ricotta cheese
- 3/4 cup finely chopped cooked chicken
- 1 (4-ounce) package goat cheese (about 1/2 cup)
- 1/3 cup finely grated Parmesan cheese
- 1 large egg, beaten
- 1 1/2 tablespoons finely chopped fresh basil, plus more roughly chopped for garnish
- 2 medium garlic cloves, minced
- 1 teaspoon kosher salt
- 3/4 teaspoon dried Italian seasoning
- 1/4 teaspoon black pepper
- 1 (8-ounce) package low-moisture part-skim mozzarella cheese, freshly shredded and divided (about 2 cups)
- 1 (7-ounce) jar julienne-cut sun dried tomatoes in oil (about 2/3 cup)
- 1 small yellow onion, finely chopped
- 1 (24-ounce) jar marinara sauce (such as Rao’s) (about 2 1/2 cups)
- 1/4 cup water
- 1/4 teaspoon crushed red pepper
- 1 cup heavy whipping cream