Tonight I made a chicken/mushroom/cheese filled shells in Alfredo sauce dish. (That's a long name for a recipe huh?) I have made it once before but tonight it tasted so good that I had to share!
First is the Alfredo sauce, which is great on this or could be used on any other pasta dish!
1/2c butter
2 c heavy cream
3 cloves garlic, minced
1 1/2 c parmesan cheese
Melt butter in saucepan. Add garlic and cook on medium heat for 1 minute. Add cream, cook for 5 minutes. Add cheese and stir until thick.
Yep, that's it- who knew it could be so easy?
1 1/2lbs chicken, cut into 1/2-inch cubes
16oz mushrooms, chopped
1 package (12 ounces) jumbo pasta shells
2 tablespoons olive oil
1 egg, beaten
15 ounces ricotta cheese
1 3/4 cups grated Parmesan cheese, divided
1 cup shredded part-skim mozzarella cheese
1 teaspoon dried parsley flakes
3/4 teaspoon salt
1/2 teaspoon pepper
Cook pasta according to package directions.
Meanwhile, in a large skillet, brown chicken in 1 tablespoon oil. Remove and set aside. In the same pan, saute mushrooms in remaining oil until tender; set aside. In a small bowl, combine the egg, ricotta, 1 1/2c parmesan, mozzarella and seasonings.
Drain and rinse pasta with cold water; stuff each shell with about 1 tablespoon of cheese mixture. Place in a greased 13x9 dish. Top with chicken and mushrooms.
Pour alfredo sauce over the casserole. Sprinkle with 1/4c Parmesan cheese. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly.
1/2c butter
2 c heavy cream
3 cloves garlic, minced
1 1/2 c parmesan cheese
Melt butter in saucepan. Add garlic and cook on medium heat for 1 minute. Add cream, cook for 5 minutes. Add cheese and stir until thick.
Yep, that's it- who knew it could be so easy?
1 1/2lbs chicken, cut into 1/2-inch cubes
16oz mushrooms, chopped
1 package (12 ounces) jumbo pasta shells
2 tablespoons olive oil
1 egg, beaten
15 ounces ricotta cheese
1 3/4 cups grated Parmesan cheese, divided
1 cup shredded part-skim mozzarella cheese
1 teaspoon dried parsley flakes
3/4 teaspoon salt
1/2 teaspoon pepper
Cook pasta according to package directions.
Meanwhile, in a large skillet, brown chicken in 1 tablespoon oil. Remove and set aside. In the same pan, saute mushrooms in remaining oil until tender; set aside. In a small bowl, combine the egg, ricotta, 1 1/2c parmesan, mozzarella and seasonings.
Drain and rinse pasta with cold water; stuff each shell with about 1 tablespoon of cheese mixture. Place in a greased 13x9 dish. Top with chicken and mushrooms.
Pour alfredo sauce over the casserole. Sprinkle with 1/4c Parmesan cheese. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly.
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3 comments:
That looks just delicious!! I love everything that you put in it. Thanks for sharing.
That looks so good. It's going on my menu. Thanks!
ok this is not nice!!!
i just posted about taking a couple hikes this past few days and how good if felt getting out and getting some exercise. Then i come over here and look what you've done!!
posted a yummy sounding recipe with butter, heavy cream and all kinds of cheese!!!!!!!
Shame on you!
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