Chicken Parmesan Stuffed Shells

Ingredients:

• 24 large pasta shells (about 280 g)
• 6 frozen chicken fingers (about 340 g)
• 450 g whole milk ricotta
• 1 tbsp. grated parmesan
• 1.5 tsp Italian seasoning
• 3 tbsp. grated mozzarella (about 340 gr.)
• 2.5 tbsp. marinara sauce

Preparation:

1. Position the oven rack on the middle shelf and preheat the oven to 200°C.
2. Bring a large pot of salted water to a boil. Cook the pasta shells until slightly tender but still firm to the touch, about 7 minutes. Drain thoroughly, then rinse under cold water. Arrange the shells in a single layer on a baking sheet, making sure they don't touch each other.
3. Prepare the chicken fingers according to package directions. Cut into quarters and set aside.
4. Meanwhile, in a medium bowl, combine the ricotta, Parmesan, Italian seasoning, 1.5 cups mozzarella, and 1/2 teaspoon salt. Transfer the mixture to a medium zip-lock bag. Trim 1/2 inch off the corner.
5. Line the bottom of a 9x13-inch baking dish with 1 cup marinara sauce and spread evenly. Open the shells with your fingers, pipe about 1.5 tablespoons of the ricotta mixture from the bag inside, then transfer the shell to the prepared baking dish. Place one chicken strip on top of the ricotta mixture. Repeat with the remaining shells, ricotta, and chicken. Spoon the remaining 1.5 cups of marinara sauce over the shells, then sprinkle with the remaining 1.5 cups of mozzarella.
6. Bake, uncovered, until the cheese is melted and golden and the casserole is bubbling slightly on the sides, about 25 minutes.