Life has just been going by way too quick these days. So much for my plan to post one recipe a day till I get caught up. I just can't seem to keep up with things. Some of you may be wondering what I have been up to well to those of you that do not know I am a mommy of two little boys 4 and 2 and I have been super busy baking just a little different kind of baking. For the last 7 months I have had a little bun in my oven coking and making me tired and for the most part miserable!!
Now for one of my FAVORITE new recipes. I am sorry I do not have a very good picture, like I said picture taking has not been a very high priority or presentation for that matter but do not let that mislead you into thinking that these are not delicious because ohh me or my they were. I got the recipe from The Girl Who ate Everything and she does have some fabulous pictures so do check her site out! This dish was absolutely fantastic and the whole family loved it. It's perfect for company and not too much of a fuss to make also easy to make ahead which is always a plus with 2 little toddlers at my feet most of the time. I did do a few things a little differantly so check out my notes.
1 large egg, lightly beaten
1 Tablespoon dried parsley flakes ( I used fresh)
1 Tbsp dry basil (this was not in the original recipe, I would use fresh if I had it on hand)
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups shredded mozzarella cheese, divided
1 (26oz) jar prepared spaghetti sauce (this was just enough. If you like it saucier use more)
1. Cook shells according to package directions. Be careful not to overcook them or they will tear easily when trying to fill them. Drain and set aside.
2. Preheat oven to 350°. Lightly grease two 9x13 baking dishes.
3. In a large bowl, combine chicken and all the rest of the ingredients except mozzarella and spaghetti sauce. Stir in 1 cup mozzarella. Spoon into shells.
4. Spread half of spaghetti sauce into prepared baking dishes. Arrange shells over sauce; top with remaining sauce. Cover tightly with heavy-duty aluminum foil. If you are freezing one of the 9x13 prepared pans, freeze it after this step. Include a baggy of the remaining mozzarella for when you cook it.
5. Bake, covered, for 40 minutes. Uncover, sprinkle with remaining 1 cup mozzarella. Bake for 5 to 10 more minutes.