Chicken and Mushroom Baked Shells
- Level: Easy
- Yield: 6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 907
- Total Fat
- 44
- Saturated Fat
- 20
- Carbohydrates
- 79
- Dietary Fiber
- 7
- Sugar
- 13
- Protein
- 51
- Cholesterol
- 126
- Sodium
- 1244
- Total: 1 hr 5 min
- Active: 15 min
Ingredients
Kosher salt and freshly ground black pepper
4 tablespoons extra-virgin olive oil
4 garlic cloves, thinly sliced
1 pinch crushed red pepper flakes
One 28-ounce can crushed tomatoes
One 15-ounce can crushed tomatoes
1 cup fresh ricotta
1 pound dried medium shells
1 pound cremini mushrooms, sliced
2 cups shredded rotisserie chicken, skin and bones discarded
1 1/2 cups shredded mozzarella
1 cup grated Parmesan
1 1/2 cups shredded Italian fontina cheese
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.