Chicken stuffed pasta shells

PennyBy Penny  

April 27, 2017


75g large pasta shells per person

2-3 chicken breasts

A little veg stock

1/2 an onion finely chopped

8 mushrooms finely chopped

3 cloves minced garlic

Salt and pepper

1 tin of ricotta

About a pint of tomato sauce - I used a tin of tomatoes, a diced onion , 2 minced garlic cloves , a grated carrot , some Italian seasoning , salt and pepper and a little pasatta. Cooked it all off and then blitzed it down

Mozerella cheese to taste

Grated cheddar cheese to taste


1Poach the chicken in the vegetable stock until just cooked . Remove from the stock

2Cook the pasta shells in boiling salted water for just 5-8 minutes . Drain then cool under cold water

3Fry the onions and garlic in a little oil as they start to cook add the mushrooms . Season . Chop the chicken and add to the mix

4when cool stir through the ricotta. Stuff the shells with teaspoons of this mix . Place in an ovenproof dish , pour on the tomato sauce , then add another layer of shells then tomato sauce . Top with the cheese

5Cover with foil and bake for 25 minutes . Uncover and carry on cooking for another 15 mins . Serve