Chicken And Veggie Stuffed Pasta Shells Recipes

Steps:

• In a large bowl, combine the stuffing, chicken, peas and mayonnaise; spoon into pasta shells. Place in a greased 13-in. x 9-in. baking dish. In a small bowl, combine soup and water; pour over shells. Sprinkle with paprika. , Cover and bake at 350° for 30 minutes or until heated through. Sprinkle with parsley.

Steps:

• For the chicken.
• Mix together the rosemary,thyme,lemon juice,olive oil, garlic and salt and pepper.
• Poke holes in chicken breasts with a fork and add to the marinade(make sure the breasts get coated in the marinade).
• Refrigerate for at least 30 mins.(you can marinate longer if you like).
• Take out of marinade and bake on a foil lined baking sheet at 350 degrees for 20 minitues.
• Remove from oven and cool enough to handle.
• For the veggies.
• In a large skillet heat oil and cook garlic and mushrooms for about 3 minutes.
• Add zucchini and cook for 3 more minutes.
• Stir in chopped tomatoes.
• Meanwhile mix envelope of soup and basil into the reserved tomato liquid until throughly blended.
• Add to skillet, bring to a boil and then simmer 10 minutes or until zucchini is tender and sauce is slightly thickened.
• Pasta shells.
• Pick out 20 perfect jumbo shells and boil 13 or so minutes( until al dente) Do this while the chicken and zucchini are cooking.
• When the chicken and zucchini are done( and have been set aside to cool) Take chicken and cut into strips small enough to fit into the mouth of a food processor and pulse until you have small chunks.
• Next add zucchini mix and pulse.(Note: you don't want to puree just process until chunky).
• Take and drain pasta shells let cool enough to handle.
• Take shells and stuff with mixture.
• Spray a 13x9 inch casserole dish(or larger)with nonstick cooking spray and set the stuffed shells into it.
• Sprinkle shells with the mozzarella cheese and broil 5-7 minutes until cheese is melted and slightly browned and bubbling.

Steps:

• Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
• In a large bowl, combine eggplant, artichoke hearts, oil, thyme, and rosemary. Toss to coat vegetables with oil and herbs. Arrange vegetables on prepared baking sheet and roast 15 to 20 minutes, until golden brown and tender, turning halfway through cooking. Remove vegetables from oven and set aside.
• Meanwhile, cook pasta according to package directions, drain, and return to cooking pot. Stir in roasted vegetables and roasted red peppers.
• Whisk together chicken broth, vinegar, mustard, salt, and pepper. Pour mixture over pasta and toss to coat. Stir in basil. Spoon mixture into shallow bowls and sprinkle Parmesan over top.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Separate shells and let stand, so they are not touching, on waxed paper or foil.
• In large skillet over medium heat, combine chicken, onion, egg and bread crumbs. Cook until chicken is no longer pink. Season with oregano, basil, salt and pepper. Stir in three-quarters of the shredded mozzarella and cheddar; cook until cheeses melt.
• Fill shells with chicken mixture, using a tablespoon, and place in a 9 x 13 baking dish. Cover the shells with the tomato sauce and top with the reserved cheese. Cover with foil and bake 45 minutes, or until lightly browned and bubbly.

Steps:

• Preheat oven to 350 degrees.
• Cook shells according to package directions.
• Prepare stuffing mix according to directions.
• Combine stuffing, chicken, mayo, seasoned salt, pepper, and Mrs. Dash in large bowl.
• Combine cream of chicken soup, milk, and cheese in seperate bowl.
• Stuff shells with the stuffing filling and place in a greased 9x13 pan.
• Pour soup mixture over shells.
• Bake covered for 45 minutes at 350 degrees.

Steps:

• Preheat oven to 180F (160C) (I use my NuWave Oven for about 45 minutes).
• Par-cook the pasta in boiling water for 3 minutes. Drain and cool slightly.
• Brush a shallow 8 cup ovenproof baking dish or ramekins, with oil. (or spray).
• Microwave the spinach until just wilted. Then drain and chop finely, squeezing out excess liquid.
• Combine spinach, ricotta and cottage cheese annd spoon or pipe into the pasta shells.
• Combine the pasta sauce and stock and pour into the prepared dish or ramekins. Place the shells on top and scatter pieces of skinless chicken around. Sprinkle grated parmesan over all.
• Bake covered for about 1 hour and scatter torn basil leaves on top to serve.

Steps:

• Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Cook and drain pasta shells as directed on package.
• Meanwhile, in 10-inch skillet, heat oil over medium heat until hot. Cook onion, bell pepper and garlic in oil 2 to 3 minutes, stirring occasionally, until crisp-tender. Add zucchini; cook 4 minutes, stirring occasionally.
• Stir in olives and 1/4 cup of the pasta sauce. Cook, stirring frequently, until hot. Remove from heat.
• In medium bowl, mix ricotta cheese, egg, Parmesan cheese and 1/2 cup of the shredded cheese blend. Stir in zucchini mixture until well mixed.
• Fill each cooked pasta shell with about 2 tablespoons zucchini mixture. Place in baking dish. Pour remaining pasta sauce over shells.
• Cover with foil; bake 30 minutes. Sprinkle with remaining 1/2 cup shredded cheese. Bake uncovered 5 to 10 minutes longer or until bubbly and cheese is melted.

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
• Cook and drain pasta as directed on package. Rinse with cool water; drain.
• Meanwhile, in medium bowl, mix chicken, ricotta cheese, 1 cup of the mozzarella cheese, the egg, Parmesan cheese, 2 tablespoons of the basil, the garlic, salt and pepper.
• Spread 1 cup of the pasta sauce in bottom of baking dish. Fill each shell with heaping tablespoon chicken mixture. Place shells in baking dish. Spoon remaining sauce over stuffed shells.
• Cover with foil; bake 30 minutes. Sprinkle with remaining mozzarella cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted. Let stand 10 minutes.
• Meanwhile, in 8-inch skillet, heat oil over medium heat. Add bread crumbs; stir to coat. Cook and stir 2 to 4 minutes or until golden brown. Sprinkle over baked shells along with remaining 2 tablespoons basil.

Steps:

• Cook pasta according to package directions. In a large bowl, combine the ricotta, broccoli, mozzarella, egg whites and seasonings. Drain pasta and rinse in cold water., Spread half the spaghetti sauce into a 13x9-in. baking dish coated with cooking spray. Stuff pasta shells with ricotta mixture; arrange over spaghetti sauce. Pour remaining sauce over pasta shells. , Cover and bake at 375° for 25 minutes. Uncover; sprinkle with Parmesan cheese. Bake until heated through, about 5 minutes longer.,