Pizza Stuffed Shells 

These pizza stuffed shells are pasta shells filled with three kinds of cheese and pepperoni (substitute veggies or another protein if pepperoni isn't your thing!), then baked to perfection in tomato sauce. 

Prep Time: 20 minutes 

Cook Time: 25 minutes

Total Time: 45 minutes 

Ingredients:

• 24 jumbo pasta shells (cooked according to package directions)
• 5 ounces of mini pepperoni (or desired topping)
• 16 ounces of ricotta cheese
• 12 ounces of shredded mozzarella cheese (divided)
• 2 teaspoons of Italian seasoning 
• Salt and pepper to taste
• 1/2 cup grated parmesan cheese 
• 3 cups pizza sauce or marinara sauce 
• 2 tablespoons of parsley, chopped
• Cooking spray

Instructions:

1. Preheat the oven to 375 degrees F. Coat a 9"x13" baking pan with cooking spray.
2. Spread the pizza sauce in an even layer in the bottom of the pan.
3. Place 1/2 the pepperoni, the ricotta cheese, 1/2 the mozzarella cheese, Italian seasoning, salt and pepper, and parmesan cheese in a large bowl. Stir to combine.
4. Fill each shell with the ricotta mixture and place in the baking dish.
5. Sprinkle the remaining mozzarella and pepperoni over the top of the shells.
6. Bake for 25 minutes or until cheese is melted and starting to brown. Sprinkle with parsley and serve.

Notes:

Make ahead instructions. Fill the shells and place in the pan on top of the layer of pizza sauce. Cover and refrigerate for up to 8 hours. Uncover and sprinkle with remaining mozzarella and pepperoni. Bake for 30-35 minutes or until pasta is heated through and cheese is melted. 

ULTRA-CRISPY BAKED CHICKEN NUGGETS 

•  Prep time: 10 MINUTES
•  Cook time: 20 MINUTES
•  Total time: 30 MINUTES
•  Yield: 4 -6 SERVINGS 1X

INGREDIENTS:

• 1 (8.5-ounce) bag Kettle Brand® chips, any flavor
• 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 eggs

INSTRUCTIONS:

1. Heat oven to 400°F.  Line a baking sheet with parchment paper*; set aside.
2. Add the chips to a food processor and pulse until they are finely crumbled.  (Or alternately, you can use a rolling pin to crush the chips while they are still in their bag.)  Transfer the crumbled chips to a small bowl.
3. Whisk the eggs in a separate small bowl.
4. Then it’s time to assemble the nuggets!  Dip one nugget in the egg mixture with your right hand until it is completely coated, then transfer it to the bowl with the chips.  Then use your left hand to carefully coat the chicken with the chips on all sides, pressing them lightly on the chicken to help them stick.  Use your left hand to transfer the chicken nugget to the prepared baking sheet.  Repeat with the remaining chicken.  (This right/left-hand method helps prevent the chips from sticking to your hands while assembling.)
5. Bake for 12 minutes (the top coating of the nuggets should be nice and crispy).  Then remove from the oven, flip the nuggets, and bake for 8 more minutes, or until the chicken is cooked through (to an internal temperature of 165°F) and no longer pink inside.
6. Remove from the oven and serve warm with your favorite dipping sauces.

NOTES

*Or you can place a wire rack on top of a baking sheet (sans parchment paper) and cook the chicken on that, which will not require flipping.