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BAKED SHELLS WITH MUSHROOM CREAM
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pasta Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Medium or Small Shells
-- uncooked
1 tb Cornstarch
1 1/2 c Milk -- divided
1/2 c Chicken broth
-- homemade or canned
Salt
Freshly ground pepper
1 c Frozen peas -- defrosted
4 oz Canned sliced mushrooms
-- drained
1/4 c Sliced pimentos
2 c Diced cooked chicken
-- (optional)
3/4 c Grated Parmesan cheese
-- plus more for passing
1/4 c Unseasoned bread crumbs
Prepare pasta according to package directions; drain.
Rinse the pasta under cold running water until cool
and drain thoroughly.
Preheat oven to 350 degrees F. In small bowl, stir
together the cornstarch and 2 tablespoons of the milk
until the cornstarch is dissolved. Heat the remaining
milk and the chicken broth in a small saucepan over
medium heat. Stir in the cornstarch mixture and heat,
stirring, until the sauce is simmering and thickened.
Add the salt and pepper and simmer 3 minutes. Pour the
sauce into a bowl, add the peas, mushrooms, pimentos,
chicken (if using), 1/2 cup of the Parmesan cheese and
the cooked pasta. Stir the sauce in until it and the
vegetables are evenly distributed. Transfer to a
baking dish.
Stir 1/4 cup of the Parmesan cheese and the bread
crumbs together in a small bowl and sprinkle the
mixture over the pasta. Bake until the sauce is
bubbling and the topping is golden brown, about 15
minutes. Serve hot, passing additional grated Parmesan
cheese if desired.
(With chicken) Each serving provides: 440 Calories;
29.8 g Protein; 61.9 g Carbohydrates; 7.3 g Fat; 44.6
mg Cholesterol; 486 mg Sodium. Calories from Fat: 15%
Copyright National Pasta Association
(http://www.ilovepasta.org) (Reprinted with permission)
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