1 c. chopped onion
1 c. sliced fresh mushrooms
1 c. sliced zucchini
1/2 c. chopped celery
1 clove garlic, minced
3 tbsp. butter, melted
1 (14 1/2 oz.) can whole tomatoes, drained & chopped
1 tsp. dried whole basil
1/2 tsp. salt
1/4 tsp. crushed red pepper
8 oz. shell macaroni, uncooked
3 c. chopped cooked chicken
1 1/2 c. whipping cream
2 c. (8 oz.) shredded Monterey Jack cheese
1/2 c. grated Parmesan cheese
Saute first 5 ingredients in butter until vegetables are crisp-tender. Stir in tomatoes, basil, salt and crushed red pepper; set aside.
Cook pasta according to package directions; drain. Combine pasta, vegetable mixture and chicken in a large bowl; spoon mixture into an 11 x 7 x 1 1/2 inch baking dish. Combine whipping cream and cheeses in a medium saucepan; cook over low heat until cheese melts, stirring frequently. Pour sauce over pasta mixture.
To store: Cover and refrigerate up to 24 hours. To serve: Bake, covered, at 350 degrees for 40-45 minutes or until thoroughly heated. Yield: 6-8 servings.
12 jumbo shells (4 oz.)
1/2 c. chopped onion
1/2 c. thin strips of green pepper
1 tsp. instant chicken bouillon granules
1/2 tsp. dried thyme, crushed
1 clove garlic, minced
1 (16 oz.) oz can tomatoes, cut up
1/2 of 6 oz. can tomato paste
1 recipe chicken filling
2 tbsp. grated Parmesan cheese
In medium saucepan combine onion, pepper, bouillon granules, thyme, garlic, and 3 tablespoons water. Bring to boil; reduce heat. Cover and simmer 5 minutes or until onion is tender. Stir in undrained tomatoes and tomato paste. Remove from heat. Set aside 1/3 cup tomato mixture for filling. Spray 12 x 7 x 2 inch baking dish with non-stick coating. Stuff pasta with chicken filling using about 2 1/2 tablespoons per shell. Placed filled pasta in dish. Pour remaining tomato mixture on top. Bake covered at 350 degrees for 25 minutes. Sprinkle with cheese bake 5 more minutes.
1 1/2 c. diced cooked chicken
1/4 tsp. paprika
4 oz. mushrooms
1/8 tsp. pepper
Stir together with 1/3 cup of tomato sauce.
8 oz. sm. shell pasta, cooked as directed
2 tbsp. butter
2 tbsp. flour
1 1/2 c. milk
2 1/2 c. grated cheddar cheese, divided
2 oz. ham, cut into chunks or strips
1/2 c. scallions
Heat oven to 350 degrees. In small saucepan melt butter over medium heat and add flour. Cook, stirring, 2 minutes. Add milk and cook, stirring until thickened. Add 1 cup of cheese. Combine cheese sauce with cooked shells, 1 cup of cheese, ham, and scallion. Place in casserole dish. Top with extra cheese. Bake until browned and bubbly, about 10 minutes. Serves 2-4.