Seashell Chicken Pasta

Seashell pasta made with parmesan cheese, garlic and tomato pasta sauce has the yummy flavors super fun for a picnic party. This recipe adds garlic, chicken and bread crumbs. Here is the yummy recipe:

• 32 jumbo pasta shells (from 12-oz package)
• 2 1/2cups chopped cooked chicken
• 1 container (15 oz) whole-milk ricotta cheese
• 2 cups shredded mozzarella cheese (8 oz)
• 1egg, slightly beaten
• 1/2 cup grated Parmesan cheese
• 4 tablespoons chopped fresh basil leaves
• 2 cloves garlic, finely chopped
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1jar (25.5 oz) Muir Glen™ organic tomato basil pasta sauce
• 2 tablespoons olive oil
• 2/3 cup Progresso™ plain panko crispy bread crumbs

• Heat oven to 350°F. Spray 13×9-inch (3-quart) baking dish with cooking spray.
• Cook and drain pasta as directed on package. Rinse with cool water; drain.
• Meanwhile, in medium bowl, mix chicken, ricotta cheese, 1 cup of the mozzarella cheese, the egg, Parmesan cheese, 2 tablespoons of the basil, the garlic, salt and pepper.
• Spread 1 cup of the pasta sauce in bottom of baking dish. Fill each shell with heaping tablespoon chicken mixture. Place shells in baking dish. Spoon remaining sauce over stuffed shells.
• Cover with foil; bake 30 minutes. Sprinkle with remaining mozzarella cheese. Bake uncovered five to ten minutes longer or until cheese is melted. Let stand 10 minutes.
• Meanwhile, in 8-inch skillet, heat oil over medium heat. Add bread crumbs; stir to coat. Cook and stir twp to four minutes or until golden brown. Sprinkle over baked shells along with remaining 2 tablespoons basil.
• Picnic ready.

Seashell pasta with chicken super picnic yummy!