Chicken Stuffed Shells with Monterrey Jack Cheese

By tulawdog

Ingredients

• 1 Box Jumbo Shells
• 1.5 LB Ground Chicken
• Salt and Pepper to taste
• 2 TBS Olive Oil
• 1 t basil
• 1 t parsley
• 1 t garlic powder
• 1 Tbs tomato paste
• 1 Med. Onion, minced
• 1 Tbs Tomato Sauce
• 1 Tbs Brown Sugar
• 6 oz Shredded Monty Jack Cheese
• Butter

Preparation

Step 1

Preheat oven to 375. heat olive oil in large skillet. Season the meat with S & P and saute. Add in basil, parsley and garlic. Remove mixture to a bowl. To same pan add oil and onions. After they start to brown add tom paste and cook till dark brown. Stir in brown sugar, chicken mixture and 3 oz cheese. Remove and let cool

Boil pasta in salted water for 6 minutes. Drain and coat with oil.

pour tomato sauce in baking dish. Pie plate works well.

Stuff shells with the filling and place vertically in the baking dish. Add butter on top of each shell.

Cover with foil and bake for 40 minutes. Increase heat to 400. Uncover and add remaining cheese. Bake for 15 minutes more.