CHICKEN AND MUSHROOM BAKED SHELLS
Pasta shells, shredded rotisserie chicken and sauteed cremini mushrooms come together in a homemade tomato sauce. Plenty of gooey cheese--fresh ricotta, mozzarella, Parmesan and fontina--folds into and tops the dish.
Provided by Food Network Kitchen
Time 1h5m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees F. Bring a large pot of salted water to a boil.
- Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of the tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Stir in the ricotta and season with salt and pepper.
- While the sauce simmers, heat the remaining 2 tablespoons oil in a large skillet over medium high heat. Add the mushrooms and 1/4 teaspoon salt and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Transfer the mushrooms to a large bowl.
- Cook the shells in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the mixing bowl along with the mushrooms.
- Add the tomato sauce, rotisserie chicken, the mozzarella and half of the parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the fontina cheese and the remaining Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest for about 10 minutes before serving.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Sumon Mojder
[email protected]I'm not a fan of baked pasta dishes, but this one was really good. The sauce was creamy and flavorful and the chicken and mushrooms were tender.
Joyanty Bijoy
[email protected]This dish was easy to make and tasted great. I'll definitely be making it again.
MD Muhin Babu
[email protected]I'm allergic to mushrooms, so I substituted chopped zucchini. It was still delicious!
Gsmhdudndn Nxjudfegnd
[email protected]This recipe is a keeper! I've made it several times and it's always a hit. Thanks for sharing!
Jessica Chandler
[email protected]This was a great way to use up leftover chicken. I also added some chopped broccoli to the sauce for extra vegetables.
Glocel Estrada
[email protected]I'm not a big fan of mushrooms, but this dish was surprisingly good. The creamy sauce and tender chicken made up for the mushrooms.
Saad Ali
[email protected]Meh.
Shab offi
[email protected]This recipe was a disaster! The shells were mushy and the sauce was bland. I followed the recipe exactly, so I'm not sure what went wrong.
Rotimi Rotimipa
[email protected]The sauce was a little too thin for my taste, but the flavor was great. I'll try adding some cornstarch next time to thicken it up.
Johoorul Islam
[email protected]Delicious! I added some spinach and sun-dried tomatoes for extra flavor.
Ramoni Mosunmola
[email protected]Easy to make and tasted great! I used a rotisserie chicken to save time and it turned out perfectly.
Lillian Urmiah
[email protected]This was a hit with my family! The creamy sauce and flavorful chicken and mushrooms were a perfect combination. I will definitely be making this again.