Baked Pasta Shells
By: Anonymous
Published: Sunday, December 27, 2009 - 12:30am

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

1 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 2 Stir together with 1/3 cup of tomato sauce.