1-First, preheat the oven to 375 degrees Fahrenheit and cook your 20 whole jumbo pasta shells according to the package until they’re just al dente. While that’s happening, season the 2 boneless, skinless chicken breasts with salt and pepper, then heat a grill pan or skillet with olive oil over medium heat. Cook the chicken until it’s fully done, then shred it with two forks and let it cool this adds that hearty protein we all love.

2-Next, in a bowl, mix together 3/4 cup ricotta cheese, 3/4 cup cottage cheese, 3/4 cup grated mozzarella cheese, 1 cup grated parmesan cheese, 2 whole eggs, 2 tablespoons minced fresh parsley, a bit of salt and pepper, and the shredded chicken. If it feels too thick, stir in 2 tablespoons of heavy cream to loosen it up. Meanwhile, in a large skillet, melt 4 tablespoons butter, add 2 tablespoons flour, and whisk until it turns golden. Slowly pour in 2 cups whole milk and 1 cup heavy cream, whisking constantly until it thickens, then mix in 3 cloves minced garlic, the remaining parmesan, more salt, pepper, 1 tablespoon parsley, and 2 tablespoons minced fresh basil.

3-Assembling and Baking: Spread 1 cup of that creamy sauce in the bottom of a 9 x 13-inch baking dish. Stuff each shell with the chicken and cheese mixture and place them face down in the dish. Pour the rest of the sauce over the top and sprinkle on extra mozzarella and parmesan cheese. Pop it in the oven and bake for 25 minutes until it’s bubbly and golden. Let it cool a bit, garnish with extra parsley and basil, and serve 2-3 shells per person pair it with a simple salad for a full meal that takes just 50 minutes total.