I had a few shells left from a previous dinner, and some thawed chicken breasts so I decided to use them up. First the stuffed shells. Boil the pasta as directed and then cool them under running water. Stuff the shells with the cheese mixture and douse with your tomato sauce. Cook the shells in a 350 oven for half an hour, then sprinkle on some mozzarella and parmesan and heat for an additional 10-15 minutes, or until the cheese browns on top.
The cheese mixture was just plain ricotta, I started with about one and a half pounds and added garlic and onion powders, and dried herbs: basil, parsley, and oregano. I didn’t add an egg or any other cheeses because I knew I didn’t have shells enough. (I had a 1lb-14oz container, sure enough I needed only just over half.)
The tomato sauce was simple too: onions sauteed in olive oil, some minced garlic added when the onions were about ready, and a can each of diced tomatoes and puree. Mix in the usual dried herbs: I used basil, oregano, and a few small bay leaves. Simmer it all while you stuff the shells.After removing the casserole from the oven, let it sit for 10-15 minutes.Back to the chicken. Pound the breasts flat between layers of plastic wrap, dredge them in seasoned flour, and cook them in olive oil and butter over medium heat until they are browned on both sides. Cover and simmer until the chicken is done then remove the chicken to finish the sauce. Add white wine (and that half cup of Marsala I had left), maybe two cups or so, and whisk in an uncooked roux (flour and butter all smooshed together). When it looks right add the chicken back–to keep every thing warm cover until you are ready to plate the mealYou are better than I am if you can get things to finish all at the same time, not a problem with this meal.Plate it with some parsley garnish, and some toasted garlic bread sprinkled with Parmesan.