These pasta shells, filled with warm, gooey cheese, are always popular. The tender chicken and rich sauce make the dish so satisfying, I simply serve salad on the side.—Michele Sheppard, Masontown, PA
| 1 | package (12 ounces) jumbo pasta shells |
| 1-½ | pounds boneless skinless chicken breasts, cut into ½-inch cubes |
| 2 | tablespoons olive oil, divided |
| ½ | pound sliced baby portobello mushrooms |
| 1 | egg, lightly beaten |
| 1 | carton (15 ounces) ricotta cheese |
| 3-¼ | cups grated Parmesan cheese, divided |
| 1 | cup (4 ounces) shredded part-skim mozzarella cheese |
| 1 | teaspoon dried parsley flakes |
| ¾ | teaspoon salt |
| ½ | teaspoon pepper |
| ½ | cup butter, cubed |
| 2 | garlic cloves, minced |
| 2 | cups heavy whipping cream |
•Cook pasta according to package directions.
• Meanwhile, in a large skillet, brown chicken in 1 tablespoon oil. Remove and set aside. In the same pan, saute mushrooms in remaining oil until tender; set aside. In a small bowl, combine the egg, ricotta, 1-½ cups Parmesan, mozzarella and seasonings.
• Drain and rinse pasta with cold water; stuff each shell with about 1 tablespoon of cheese mixture. Place in a greased 13-in. x 9-in. baking dish. Top with chicken and mushrooms.
• In a large saucepan over medium heat, melt butter. Add garlic; cook and stir for 1 minute. Add cream; cook 5 minutes longer. Add 1-½ cups Parmesan cheese; cook and stir until thickened.
• Pour sauce over the casserole. Sprinkle with remaining Parmesan cheese. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly.
• If desired, cover and freeze unbaked shells for up to 1 month.
•To use frozen shells: Thaw in the refrigerator. Let stand at room temperature for 30 minutes. Bake as directed. Yield: 10 servings.