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Chicken stuffed shells

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Ingredients/Components

sugar - 1 Tbsp
pkg - 1 oz
salt - 2 tsp
water - 3 c
oil - 2 Tbsp
oleo
pepper - 1/2 tsp
chopped onions - 3 c
clove garlic - 1 item
bread crumbs - 1/2 c
oregano - 2 tsp
cloves garlic - 2 item
parsley - 1 c
tomato paste - 1 (6
tomato sauce - 2 (8
chicken - 2 lb
cans tomatoes - 3 lb
minced onions - 1/2 c
jumbo shells - 1 (12
reserved broth - 2 c

How to make chicken stuffed shells:

Marinara Sauce:1/2 c. oleo3 c. chopped onions2 cloves garlic2 Tbsp. oregano3 (1 lb.) cans tomatoes1 (6 oz.) tomato paste2 (8 oz.) tomato sauce3 tsp. salt1 Tbsp. sugar1/2 tsp. pepper1 c. parsley2 c. reserved broth Combine chicken, water and 1/2 of salt in pot. Heat to boil, cover, reduce heat and simmer 45 to 50 minutes until tender. Drain and reserve 2 cups of broth for use in marinara sauce.

Prepare marinara sauce. Saute oleo, onions, garlic, and oregano. Stir in tomatoes, tomato paste, tomato sauce, salt, sugar, pepper, parsley, and reserved broth. Simmer 30 minutes.

In large skillet, melt oleo, add onions, oregano and garlic. Saute until tender. Stir in chopped chicken, 1/2 of cheese, bread crumbs and remaining salt, set aside. Boil shells and drain well. Spoon 2 cups marinara sauce into baking pan. Fill shells with meat mixture. Arrange seam side down in single layer. Ladle sauce over shells. Top with remaining cheese. Drizzle oil over top. Cover and bake at 350° for 30 minutes.

Recipe categories: Chicken, Main dish, Pasta shells.

Rating:

3.3

Average rating: 3.3, total votes: 8

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