Sicilian Shells

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prep time

30 min

total time

1 hr

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kraft

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What You Need

36 jumbo pasta shells

1 Tbsp. olive oil

1 small onion, finely chopped

1 cup thinly sliced mushrooms

3 cups finely minced cooked chicken

1 cup Kraft 100% Parmesan Grated Cheese, divided

1/2 cup sour cream, regular or light

1/4 cup finely minced fresh parsley

1/4 tsp. nutmeg

1 can (680 mL) pasta sauce, divided

Make It

COOK shells according to package directions.

HEAT oil; cook onion and mushrooms 5 minutes. In large bowl, combine mushroom mixture with chicken, 3/4 cup of the Parmesan cheese, sour cream, parsley, and nutmeg. Season to taste.

SPREAD 1/2 of the pasta sauce in bottom of 13x9x2-inch baking pan. Fill each shell with a rounded tablespoon of chicken mixture. Arrange stuffed shells in single layer and top with remaining sauce. Sprinkle with remaining Parmesan cheese.

BAKE at 350°F for about 30 minutes, or until tender.

kraft kitchens tips

Substitute

If desired, subsitute finely minced ham for the chicken, or use a combination of both.

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rating

Even my picky eater ate these! Substituted ground beef for chicken, and they loved it. Will make again for sure!
posted by thistlesofaberfoyle | on 5/19/2008

rating

my family of 5 loved these stuffed shells. They second time l made them l used a white sauce(alfredo)which was just as good!
posted by a cook | on 5/6/2006

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Great. In future I would cover with foil, removing for the last 10 mins. and add a clove of minced garlic plus a little more sauce. I found it to be a bit dry and the shells jut starting to get 'crispy' but still delicious. A 'make again' for sure.
posted by roberthancock007 | on 2/24/2006