On the next day, the lady and her mother-in-law came to the village and heard that a countrywoman was attacked by a whirlwind when bringing food to the farm.
On the next day, the lady and her mother-in-law came to the village and heard that a countrywoman was attacked by a whirlwind when bringing food to the farm.

Chicken Mozzarella & Stuffed Shell Pasta

Looking for a fast and easy cooked meal? Pasta is the number one answer!




  • 1 pound Rigatoni
  • 2 tbsp Olive oil, plus more for drizzling
  • 2 boneless, skinless Chicken breasts, cut in to bite-size pieces
  • 2 cloves Garlic, minced
  • 1 large Onion, finely diced
  • One 25-ounce jar good-quality Marinara sauce
  • 2 tbsp minced fresh Parsley
  • 8 ounces fresh Mozzarella, cut into medium cubes
  • 1/2 cup Chicken broth
  • 1/4 cup Parmesan shavings, plus grated Parmesan, for serving
  • 12 Basil leaves, cut into chiffonade
  • Salt and black pepper to taste



  1. Cook the pasta in boiling water for 10 minutes.
  2. Heat the olive oil in a skillet over medium-high heat. Add the chicken pieces in
    , sprinkle with salt and pepper. Cook without stirring, until golden. Stir the chicken
    around to brown it on all sides. Transfer to a plate.
  3. In the same skillet, heat up over medium-high heat, add the minced garlic and
    diced onions and stir immediately to start cooking. Cook until the onions are deep
  4. Reduce the heat to low and pour in the marinara sauce and 1/2 cup chicken
    broth. Stir until the onions and garlic are mixed in, then add the chicken back to
    the skillet. Add the parsley and stir to combine. Bring to a simmer and cook,
    stirring occasionally, for 7 to 8 minutes.
  5. Gently stir in the mozzarella. Let sit, undisturbed, until you can see that themozzarella is very soft.
  6. Drain the pasta and pour it onto a platter. Drizzle with a little olive oil.
    Immediately sprinkle on the Parmesan shavings. Pour the sauce on the top,
    sprinkle with Parmesan and basil to serve.



The mozzarella should be very soft, but should still be in visible chunks rather than distributed
throughout the sauce. It's better for the chunks to be on the firm side than the falling-apart side!
You can always heat it a little more to get the cheese to the consistency you want.







  • 8 ounces jumbo Pasta shells
  • 30 ounces whole-milk Ricotta cheese
  • 1/2 cup grated Romano cheese
  • 2 tbsp minced fresh Parsley
  • 12 leaves fresh Basil, cut into chiffonade
  • 2 Eggs
  • Freshly ground black pepper
  • 8 ounces Parmesan, grated
  • 2 jars good-quality Marinara sauce
  • 8 ounces Mozzarella cheese, grated
  • Crusty French bread, for serving



  1. Preheat the oven to 350 o F.
  2. Bring a large pot of salted water to a boil. Add the pasta shells and cook for
    8 minutes; make sure not to overcook. Drain and rinse in cool water. Set aside.
  3. In a bowl, mix together the ricotta, Romano, parsley, basil, eggs, some salt and
    pepper and half of the Parmesan. Stir until combined.
  4. To assemble, coat the bottom of a baking dish with some sauce. Fill each half
    cooked shell with the cheese mixture and place face-down on the sauce. Repeat
    with the shells until the cheese mixture is gone. Top the shells with the remaining
    sauce. Sprinkle on the mozzarella and extra Parmesan.
  5. Bake until hot and bubbly, 25 minutes. Serve with crusty French bread.