Chicken stuffed pasta shells

PennyAuthorPenny
00DifficultyIntermediate

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Yields1 Serving

 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

1

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

2
3
4
5

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

6
7
8
9

Fry 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

10
11
12

when 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

13
14
15
16

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

Category

Ingredients

 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

Directions

1

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

2
3
4
5

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

6
7
8
9

Fry 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

10
11
12

when 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

13
14
15
16

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

Chicken stuffed pasta shells