Happy Wednesday to everyone! I am happy to say that I have already made some new dishes in my new kitchen, I can’t wait to share all the recipes with you! Today’s guest post is from Melissa from I Was Born To Cook. Her blog is full of mouth-watering Italian dishes, but that is not the only thing she blogs about. Check out her Cake Batter Rice Krispy Treats, her Pumpkin and Sausage Baked Pasta, and her Pesto Pasta Salad with Grilled Chicken. I can’t wait to try these shells she is sharing with us today!
Hi! I’m Melissa from I Was Born To Cook. I’m excited to be here as a guest poster for Krissy – her blog is terrific, as you all know
1 cup ricotta cheese
1 cup shredded provolone cheese
2 teaspoons dried basil
1 teaspoon garlic powder
salt and pepper to taste
1 large boneless chicken breast, cooked and shredded
1 cup shredded mozzarella cheese
grated pecorino romano cheese
Preheat oven to 350 degrees. In a bowl, mix ricotta, provolone, basil, salt, pepper and garlic powder. Add chicken and mix.
Cover the bottom of a 9×9 pan with marinara. Carefully stuff each shell with cheese mixture and place each in pan. Top with mozzarella and pecorino romano, and bake for 35-40 minutes, or until pasta starts to brown and cheese is melting.