Chicken Stuffed Shells With Tomato Cream Sauce Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare the stuffing according to package directions.
• Bring a large pot of lightly salted water to a boil. Place pasta shells in the pot, cook 8 to 10 minutes, until al dente, and drain.
• In a saucepan, mix the cream of celery soup, cream of chicken soup, and chicken broth. Season with salt, pepper, and garlic powder. Cook and stir 5 minutes, or until heated through.
• In a bowl, mix the chicken and prepared stuffing. Fill the cooked pasta shells with the chicken mixture, and arrange in a 9x13 inch baking dish. Pour the soup mixture over the stuffed shells. Cover baking dish with aluminum foil.
• Bake 30 minutes in the preheated oven, until bubbly.

Steps:

• Lightly grease a rimmed baking sheet with the oil and set aside.
• Bring a large pot of salted water to a boil. Add the pasta shells and cook until al dente according to the package directions. Reserve 1 cup of the cooking water and set aside for making the Vodka Sauce. Drain the pasta and rinse under cold water to stop the cooking. Drain well. Arrange the pasta in a single layer on the prepared baking sheet.
• In a food processor, add the mushrooms and shallot and pulse until chopped into about 1/8-inch pieces. In a large skillet over medium-high heat, melt the butter. Add the mushrooms and shallots. Cook, stirring occasionally, until the mushrooms are browned, 5 to 7 minutes. Add salt and pepper to taste. Add the spinach to the skillet and cover to allow the spinach to wilt, about 2 minutes more. Stir in the parsley and transfer to a large bowl.
• In a medium bowl, combine the ricotta, pine nuts, basil chiffonade, 1 cup mozzarella, 1/4 cup Parmesan and 1/2 teaspoon salt. Combine the cheese mixture with the mushroom mixture. Stuff each shell with about 2 tablespoons of the filling.
• In the skillet where the mushrooms were cooked, add about 1 cup Vodka Sauce and spread it in an even layer. Arrange the stuffed shells in a circular pattern. Add the remaining 1 1/2 cups sauce, 1/4 cup Parmesan and 1/2 cup mozzarella in between and on top of the shells (leaving the tops of the shells mostly exposed). Cover and cook over medium heat until the cheese is melted and bubbling, about 10 minutes.
• Garnish with more Parmesan and basil leaves, and serve.
• In a large skillet over low heat, add the butter, onion, garlic and red pepper flakes. Cook, stirring occasionally, until softened, 5 to 10 minutes. Increase the heat to medium-high and add the tomatoes, cream, vodka, tomato paste, 1/2 cup pasta cooking water and salt and pepper to taste. Let simmer for about 10 minutes, adding more reserved pasta water as needed.

Steps:

• Preheat oven to 350 degrees F. Butter a 9 by 13-inch glass baking dish and set aside.
• Bring a large pot of water to a boil add the pasta shells and cook for approximately 9 minutes until al dente. Drain and rinse under cold water being careful not to break the shells. Set aside.
• Meanwhile prepare the filling. In a large bowl mix together the ricotta and Parmesan. Heat oil in a medium skillet over medium heat, add the garlic, and cook 1 minute, being careful not to brown it. Stir in the arugula until just wilted, about 2 minutes. Add the chopped chicken and stir well. Remove from heat and let cool for about 10 minutes. Add chicken mixture to cheese mixture and stir carefully. Stuff each shell with approximately 1/2 cup of the cheese filling and place in prepared baking dish.
• For sauce, heat the butter in medium saucepan over medium heat. Add the garlic and cook for about 1 minute until fragrant but not brown. Add the flour and whisk until smooth. Gradually add the cream and milk and whisk until mixture begins to thicken and bubble. Remove from heat and add the chives, 1 cup Parmesan, cherry tomatoes and stir gently. Pour sauce over shells and sprinkle with remaining 3 tablespoons of Parmesan. Bake for 30 minutes until the sauce is bubbling and cheese is golden brown. Sprinkle with parsley.

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:

• Cook shells according to package directions. Take 6 minutes off of cooking time. Drain well, cool under cold running water, and toss with a minimal amount of olive oil (or cooking spray) to prevent sticking.
• Meanwhile, season chicken on both sides with salt and pepper. Cut into small pieces. Heat 3 tbsp olive oil in a large skillet over medium-high heat. Cook chicken until golden brown on both sides. Drain on paper towels.
• In same skillet, cook garlic, onion, carrot, celery and red pepper flakes. Cook 5 minutes. Add spinach, and cook 10 minutes more. Season with salt and pepper.
• Combine chicken and spinach mixture. purée in a food processor or blender. (If you have a small machine, do this in batches.).
• In a large bowl, combine ricotta, egg, Romano, parsley and basil. Season with salt and pepper and mix well. Add chicken purée and combine very well. Chill for 30 minutes.
• Meanwhile, prepare sauce. In a large stockpot, heat 3 tbsp olive oil on medium-high heat. Add onion, garlic and carrot, and sauté until onion begins to brown. Add tomatoes and purée. Stir well. Add wine and bring to a boil. Reduce heat to low and let simmer 30 minutes.
• After 30 minutes, add parsley and basil to sauce, and cook 15 minutes more. Working in batches, purée sauce in blender; return to same pot. (If you have a hand blender, you can use it right in the pot). Add cream and simmer 15 minutes. Season to taste with salt and pepper. Set aside.
• Preheat oven to 350 degrees F. Spray a large baking pan well with cooking spray. Place a thin layer of sauce in bottom of baking pan.
• Stuff shells with chicken mixture. (I find a pastry bag with no tip is ideal for this. If you don't have one, try a demitasse spoon.) Mixture should come to top of shells.
• Place shells in baking pan in a single layer. When all shells are filled, cover with sauce. Top with grated provolone, and parsley.
• Bake for 20 minutes. Cheese should be golden and sauce should be bubbly. Let sit for 10 minutes before serving.
• Note:.
• You can substitute half-and-half, or evaporated skim milk for the cream.
• The cream sauce can be made up to 2 days ahead.
• The entire dish can be made ahead of time and frozen (either baked or unbaked). Cover top with plastic wrap then aluminum foil. If unbaked: remove plastic wrap, and re-wrap with foil. Place in a low oven (250 degrees F.) and bake until a knife is easily inserted. Then raise heat to 350 degrees F. and bake as above. If baked: remove plastic wrap and rewrap with foil. Bake at 350 degrees F. until hot.

Steps:

• Preheat oven to 375°. Cook shells according to package directions for al dente; drain. Toss with oil; spread in an even layer on a baking sheet., For filling, toss chicken with Italian seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, heat oil over medium-high heat; saute chicken just until lightly browned, about 2 minutes. Reduce heat to medium; stir in butter until melted. Stir in bread crumbs; cook until crumbs are slightly toasted, 2-3 minutes, stirring occasionally. Cool slightly., In a large bowl, mix cheeses, milk, parsley and the remaining salt and pepper. Fold in chicken., Spread 2 cups pasta sauce into a greased 13x9-in. baking dish. Fill each shell with 2-1/2 tablespoons cheese mixture; place over sauce. Top with remaining sauce and cheeses (dish will be full)., Cover with greased foil; bake 30 minutes. Uncover; bake until heated through, 10-15 minutes.

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:

• Adjust an oven rack to the middle position; preheat to 400°.
• Bring 4 quarts of water to a boil in a Dutch oven over high heat.
• Stir in 1 tablespoon salt and the shells; cook, stirring occasionally, until almost al dente.
• Drain the shells and spread out on a rimmed baking sheet to cool.
• Using a dinner fork, pry apart any shells that have clung together, discarding any that are badly torn (you should have 30-33 good shells).
• Filling-mix the ricotta, mozzarella, peas, mint, egg, garlic, 3/4 teaspoon salt, and 1/4 teaspoon pepper together in a bowl.
• Spoon a tablespoon of the filling into each shell and arrange them, seam-side down, into a 13 x 9 inch baking dish.
• Cover the filled shells loosely with damp paper towels and set aside.
• Sauce-puree the canned tomatoes with their juice in a food processor fitted with the steel blade until smooth, about 1 minute.
• Heat the oil and garlic in a large nonstick skillet over medium heat until fragrant but not browned, about 2 minutes.
• Add the pureed tomatoes, red pepper flakes, vodka, cream, and sugar; bring to a simmer and cook, stirring often, until the flavors have melded and the sauce has thickened, 10-12 minutes.
• Off the heat, season with salt and pepper to taste.
• Discard the paper towels covering the filled shells and pour the tomato sauce over the top.
• Tilt the dish to distribute the sauce evenly and make sure each shell is covered with sauce (spoon over each shell if necessary).
• Cover with foil and bake until the sauce is bubbling around the edges and the ricotta filling is hot, about 30 minutes.
• Cool for 5 minutes.
• Sprinkle with basil and Parmesan before serving.