Poach the chicken in the vegetable stock until just cooked . Remove from the stock
Cook the pasta shells in boiling salted water for just 5-8 minutes . Drain then cool under cold water
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
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
Cover with foil and bake for 25 minutes . Uncover and carry on cooking for another 15 mins . Serve
Ingredients
Directions
Poach the chicken in the vegetable stock until just cooked . Remove from the stock
Cook the pasta shells in boiling salted water for just 5-8 minutes . Drain then cool under cold water
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
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
Cover with foil and bake for 25 minutes . Uncover and carry on cooking for another 15 mins . Serve