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Pasta: Chicken/Cheese Stuffed Shells

Source of Recipe

unknown


List of Ingredients

60 shell pasta, jumbo -- cooked, drained
2 Tbs olive oil
8 oz fresh mushrooms -- diced
1/4 cup onion -- diced
1/2 tsp garlic -- minced
4 cups cooked chicken -- diced
32 oz cottage cheese
16 oz shredded mozzarella cheese
1 1/2 cups grated fresh Parmesan cheese
3 eggs
1/3 cup dry bread crumbs
2 Tbs parsley, freeze-dried
1/2 tsp paprika
1 tsp salt
1/2 tsp black pepper
3/4 tsp dried oregano
1/2 tsp dried basil
1/2 tsp ground nutmeg
2 freezer bag gallon



Recipe

1 Saute the mushrooms and onions in the oil until the onions are softened. Add the minced garlic and saute briefly. In a large bowl, mix bread crumbs, parsley, paprika, salt, pepper, oregano, basil and nutmeg. Add all cheese, eggs. sauteed vegetables and chicken. Mix all ingredients very well (clean hands work best). Use a spoon to stuff the shells. It will take a couple of tablespoons of filling for each shell.
2 Place the filled shells on a cookie sheet lined with foil. Place in freezer on a level surface and freeze for about an hour, til firm. Transfer to a freezer container (30 shells fit in a gallon bag). Label and freeze.
3 To serve, thaw the needed amount of shells in a covered sprayed casserole dish. Before baking, place a few tablespoons of water in the bottom of the dish to help keep the shells from drying out. Bake at 350 for about 30-40 minutes; serve with marinara sauce.


Servings: 8