Stuffed Shells with Chicken

1 box jumbo uncooked pasta shells

6 garlic cloves (minced)

2 chicken breasts (cooked and shredded)

1 (30 oz) container ricotta cheese

1/3 cup Italian breadcrumbs

1 ½ teaspoon salt

½ teaspoon pepper

1 ½ teaspoons dried parsley

6 basil leaves (torn)

1/3 cup half and half

28 oz pasta sauce

¼ cup parmesan cheese

1 cup mozzarella cheese

Pre-heat the oven to 375 degrees. Cook pasta shells according to package directions. Rinse with cold water, separate and set aside.

Combine garlic, chicken, ricotta cheese, bread crumbs, half and half, salt, pepper, parsley, and basil and parmesan cheese in a food processor. Process until combined. If you don’t have a food processor, mix well with a spoon.

Pour half of the pasta sauce into the bottom of a large baking dish. Stuff shells 1 by 1 with the chicken/cheese mixture and place in rows into the baking dish on top of the sauce. Top the shells with shredded mozzarella and pour the over half of the sauce over the top of shells. Bake in the oven at 375 degrees for 20 minutes.