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Tuesday, May 22, 2012

Pumpkin Stuffed Shells in Chicken Tomato Sauce

Stuffed shells are a delicious Italian style dish that is usually stuffed with cheese and herbs and covered in marinara meat sauce and shredded cheese. I decided that this was the perfect vessel to hold some nutritious and fun ingredients that is sure to please even the pickiest of eaters.

Filling......
2 cups pumpkin purée (be sure not to get pumpkin pie filing or you will not be happy with the results)
1 tablespoon each fresh rosemary and oregano and dried basil
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon ground all spice
1 cup crumbled feta cheese
1 cup chopped fresh spinach
1 egg
1/2 box of large shell pasta prepared according to package instructions

Sauce.......
2 boneless skinless chicken breast diced into bite size pieces
1 medium onion minced
1 clove of garlic minced
2 cans diced tomatoes in sauce
1 can water
1 tablespoon dried basil
1 teaspoon each fresh rosemary and thyme
Salt and pepper to taste

2 cups shredded mozzarella, or your favorite cheese, to sprinkle on top

Mix all of the filling ingredients together in a bowl and set aside. Prepare the shells and start the sauce. Once the shells are done cooking drain and rinse in cool water to stop the cooking process and cool off enough to handle. Fill each one with 1 tablespoon of filling and place in a 13x9 inch baking dish that has been sprayed with cooking spray. Once sauce has reduced by half pour it over the filled shells and sprinkle with cheese. Cover pan loosely with foil and bake at 400 degrees for 25-30 minutes or until shells are cooked through, then remove foil and set oven to broil for 5 minutes to brown the top . Let cool for a minute or two before serving. For more on this recipe or any others please email me at alesia.leach@gmail.com. Try this recipe and let me know how your family likes it.

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