Baked Pasta Shells

Photo: flickr user madaise

Ingredients

12 jumbo shells (4 oz.)

1/2 cup chopped onion

1/2 cup thin strips of green pepper

1 teaspoon instant chicken bouillon granules

1/2 teaspoon 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 tablespoons grated Parmesan cheese

1 1/2 cups diced cooked chicken

1/4 teaspoon paprika

4 ounces mushrooms

1/8 teaspoon pepper

Preparation

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 to

Stir together with 1/3 cup of tomato sauce.