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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. olive oil
- 1 lb. boneless, skinless chicken breasts (cubed)
- 12 oz. jumbo pasta shells (1 box)
- 15 oz. ricotta cheese
- 5 oz. Parmesan cheese (shredded and divided)
- 1 Tbsp. Italian seasoning
- 24 oz. marinara sauce (1 jar)
- 1 Tbsp. olive oil
- 1 lb. boneless, skinless chicken breasts
- 4 cups water (to a boil then add jumbo shells. Cook to al dente, about 10 minutes. Remove from heat and strain.)
- 12 oz. jumbo pasta shells
- 3 Parmesan cheese (quarters of the, and Italian seasoning together. Cover the bottom of a 9×13-inch baking pan with a thin layer of marinara sauce.)
- 15 oz. ricotta cheese
- 5 oz. Parmesan cheese
- 1 Tbsp. Italian seasoning
- shell
- sauce
- Parmesan cheese
- 24 oz. marinara sauce
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