Ingredients
12ozshells pastajumbo, cooked according to package directions
2cupschickencooked, shredded
1containerricotta cheese
1½cupsmozzarella cheeseshredded, divided use
1cupparmesan cheesegrated, divided use
2tspdried Italian seasoning
Salt and pepperto taste
3tbspbutter
2tbspflour
2cupswhole milk
1cupheavy cream
4slicesbaconcooked and crumbled
½cuptomatoesdiced
2tbspparsleychopped
Cooking spray
Preparation
Preheat the oven to 375 degrees F. Coat a 9-inch by 13-inch pan with cooking spray.
In a large bowl, stir together the chicken, ricotta cheese, 1/2 cup of mozzarella cheese, 1/4 cup parmesan cheese, Italian seasoning and salt and pepper to taste.
Melt the butter in a large pan over medium heat. Whisk in the flour and cook for 1 minute.
Pour in the milk and cream, then simmer, whisking constantly, until the sauce has just thickened.
Add the remaining parmesan cheese to the milk mixture, along with salt and pepper to taste.
Stir until cheese has melted.
Spread 1/3 of the sauce into the bottom of the prepared pan.
Spoon the chicken filling into the jumbo shells, and arrange the shells in a single layer in the pan.
Spoon the remaining sauce over the top and sprinkle with 1 cup mozzarella cheese.
Bake, uncovered, for 25 minutes or until pasta is bubbly and cheese has just started to brown.
Sprinkle the bacon, tomatoes and parsley over the top, then serve.
