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Chicken & Sun-Dried Tomato Stuffed Shells

This recipe is right off the back of the pasta box.

12 oz package of Jumbo shells, uncooked
1 pound skinned boneless chicken breast halves, cooked and finely chopped
8 oz fresh mushrooms, sliced
8-10 sun dried tomatoes packed in oil, drained and chopped
2 cloves garlic, finely chopped
1/4 cup chopped fresh parsley
2 tsp dried basil leaves
2 TBL olive oil
1 eg
2 - 26 oz jars of pasta sauce

Cook Jumbo shells as package directs; drain.  Preheat oven to 350 degrees.  In a medium bowl, combine and chop finely mushrooms, tomatoes, and garlic.  In a skillet, over medium heat, cook and stir mushroom mixture, parsley and basil in olive oil until tender and thickened; cool.  Stir in chicken and egg.  Stuff equal portions into shells  Spread 2 cups pasta sauce on bottom of a 15 x 10 inch baking dish; arrange shells in baking dish.  Spoon remaining sauce over shells.  Cover; bake 30 minutes or until hot and bubbly.  Serve with grated Parmesan cheese.  Refrigerate leftovers.


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