Stuffed Shells

The result was so good that now I have to write it down!  If I had planned this dish I might have used upgraded items like ricotta or my own marinara sauce, but either way, this tasted delicious.

First I took out a package of chicken thighs from what was left in the freezer and trimmed off all the fat and cubed the meat into 1/2 inch pieces.  Then I sautéed with some garlic and onion salt (no fresh onions or garlic in the house, remember?) and an Italian seasoning mix which had basil, oregano, rosemary, parsley, and marjoram in the mix.

Then I put the following into a mixing bowl: 2 cups of cottage cheese, I think a cup of grated mozzarella from the freezer,  a 1/2 cup of grated Parmesan, some chopped fresh parsley (I did have a pot of fresh parsley in the house), 1 egg, and some salt and pepper.

And then I added the cooked chicken:

I had some of a jar of Rao’s marinara leftover, so spread some of that into the bottom of a Pyrex casserole dish.

I had 1/2 box of pasta shells in the pantry so I had cooked those, so I proceeded to stuff the chicken mixture into the shells and place into the dish and topped with the rest of the marinara (there wasn’t a lot left).

I topped with some more of the grated mozzarella and put into the oven at 350 Fahrenheit for 30-45 minutes.

It was so good!  I’ll make it again, and maybe tweak it a bit, but we ate every bit of it as is.