Chicken and Cheese Stuffed Pasta Shells
1 box jumbo pasta shells
15 oz part skim ricotta cheese
8 oz low-fat cream cheese, softened
4 boneless, skinless chicken breasts, diced and cooked
1/4 cup grated Parmesan cheese
Garlic, Italian seasoning, red pepper flakes - to taste
1 cup fat free half and half
1/2 stick unsalted butter
1/2 cup grated Parmesan
Cook pasta according to package directions. Meanwhile, in a small bowl, beat the ricotta, cream cheese and bouillon until blended. Stir in chicken and Parmesan cheese. Drain shells; stuff with chicken mixture. Place in a shallow 9x13 baking dish coated with cooking spray. In a small saucepan, bring cream and butter to a boil. Whisk in 3 tablespoons cheese and parsley. Stir until cheese is melted. Pour over shells. Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted and filling is heated through. Adapted from Taste of Home
I'll gladly put in as many more long days as I need to if this dinner is my reward. Considering that it's busy season with my job and the end is no where near right now, it's a good thing that this freezes and reheats well.
I could eat the whole pan, no lie.