Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Chicken and Mushroom Baked Shells
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- Level: Easy
- Total: 1 hr 5 min
- Active: 15 min
- Yield: 6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 907
- Total Fat
- 44 g
- Saturated Fat
- 20 g
- Carbohydrates
- 79 g
- Dietary Fiber
- 7 g
- Sugar
- 13 g
- Protein
- 51 g
- Cholesterol
- 126 mg
- Sodium
- 1244 mg
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.
- Level: Easy
- Total: 1 hr 5 min
- Active: 15 min
- Yield: 6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 907
- Total Fat
- 44 g
- Saturated Fat
- 20 g
- Carbohydrates
- 79 g
- Dietary Fiber
- 7 g
- Sugar
- 13 g
- Protein
- 51 g
- Cholesterol
- 126 mg
- Sodium
- 1244 mg
Ingredients
Directions
- 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.
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