It's another Reveal Day for Secret Recipe Club. This month I was assigned to Carrie's Sweet Life, which was so fun for me, because I had recently started to read Carrie's blog after she was assigned to my blog for SRC a few months ago! Carrie and I both love to cook, and we live in the same part of the same great state. She and her family love pasta, and so I knew any one of her many pasta dishes would be delightful. These stuffed shells did not disappoint!
The combination is so delicious - a creamy mix of chicken, mushrooms, pesto and parmesan bakes in shells that are sitting on a bed of vodka sauce. Yum. I can't wait to make this again!
Start by bringing a large pot of water to a boil, then adding the pasta. Cook for about 10 minutes, or until al dente. (The pasta will cook a little more in the oven.) While the pasta cooks, prepare the filling. Chop up the mushrooms, then add the shredded chicken,
cream cheese, garlic, pesto,
and 1/2 cup of the parmesan.
Stir well and observe the creamy yumminess.
When the pasta is done, drain and rinse. Then pour the sauce into the bottom of a 2 quart baking dish. Fill the shells with the creamy chicken mixture
then place on the sauce.
Look at all the stuffed shells lined up. Love it!
Sprinkle with the remaining parmesan.
Bake for about 30 minutes until the filling is bubbly.
Here's a close up...
Thanks, Carrie, for such a great recipe!
One year ago: Apricot Pistachio Ice Cream
Two years ago: Kung Pao Steak and Vegetables
Three years ago: Fiesta Scramble
Find more great inspiration at Mangia Monday, Mop it Up Monday, Seasonal Inspiration, Mix it Up Monday, Recipe Sharing Monday, Melt in Your Mouth Monday, On the Menu Monday.
Chicken and Mushroom Stuffed Shells
16 jumbo pasta shells
4 oz. cream cheese, softened
3/4 cup freshly grated Parmesan cheese
3 Tbsp. prepared pesto
2 cups shredded cooked chicken
6-8 mushrooms, cleaned and diced
2 cloves garlic, minced
2 cups marinara or vodka sauce
In a large pot over high heat, boil water and prepare pasta shells as directed on package. Cook pasta shells only until al dente. The pasta will finish cooking when the dish is baked. Drain the pasta shells and set aside.
In a large bowl, combine the rest of the ingredients, except the 1/4 cup of cheese for the topping. Fill the pasta shells with the filling and place in a baking dish. Sprinkle the remaining 1/4 cup of cheese over filled shells.
Bake at 350 for 30 minutes or until shells are bubbling hot and cheese melts. Serves 4.
It's another Reveal Day for Secret Recipe Club. This month I was assigned to Carrie's Sweet Life, which was so fun for me, because I had recently started to read Carrie's blog after she was assigned to my blog for SRC a few months ago! Carrie and I both love to cook, and we live in the same part of the same great state. She and her family love pasta, and so I knew any one of her many pasta dishes would be delightful. These stuffed shells did not disappoint!
The combination is so delicious - a creamy mix of chicken, mushrooms, pesto and parmesan bakes in shells that are sitting on a bed of vodka sauce. Yum. I can't wait to make this again!
Start by bringing a large pot of water to a boil, then adding the pasta. Cook for about 10 minutes, or until al dente. (The pasta will cook a little more in the oven.) While the pasta cooks, prepare the filling. Chop up the mushrooms, then add the shredded chicken,
cream cheese, garlic, pesto,
and 1/2 cup of the parmesan.
Stir well and observe the creamy yumminess.
When the pasta is done, drain and rinse. Then pour the sauce into the bottom of a 2 quart baking dish. Fill the shells with the creamy chicken mixture
then place on the sauce.
Look at all the stuffed shells lined up. Love it!
Sprinkle with the remaining parmesan.
Bake for about 30 minutes until the filling is bubbly.
Here's a close up...
Thanks, Carrie, for such a great recipe!
One year ago: Apricot Pistachio Ice Cream
Two years ago: Kung Pao Steak and Vegetables
Three years ago: Fiesta Scramble
Find more great inspiration at Mangia Monday, Mop it Up Monday, Seasonal Inspiration, Mix it Up Monday, Recipe Sharing Monday, Melt in Your Mouth Monday, On the Menu Monday.
Chicken and Mushroom Stuffed Shells
16 jumbo pasta shells
4 oz. cream cheese, softened
3/4 cup freshly grated Parmesan cheese
3 Tbsp. prepared pesto
2 cups shredded cooked chicken
6-8 mushrooms, cleaned and diced
2 cloves garlic, minced
2 cups marinara or vodka sauce
In a large pot over high heat, boil water and prepare pasta shells as directed on package. Cook pasta shells only until al dente. The pasta will finish cooking when the dish is baked. Drain the pasta shells and set aside.
In a large bowl, combine the rest of the ingredients, except the 1/4 cup of cheese for the topping. Fill the pasta shells with the filling and place in a baking dish. Sprinkle the remaining 1/4 cup of cheese over filled shells.
Bake at 350 for 30 minutes or until shells are bubbling hot and cheese melts. Serves 4.
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