Chicken stuffed pasta shells

PennyBy Penny  

April 27, 2017

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

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

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