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  Recipe Home » Pasta » Baked Shells With Mushroom Cream
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  Baked Shells With Mushroom Cream
  Category: Pasta
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 364
Ingredients:
1 lb Medium or Small Shells - uncooked
1 tbsp Cornstarch
1 1/2 cup Milk, divided
1/2 cup Chicken broth - homemade or canned
Salt
Freshly ground pepper
1 cup Frozen peas, defrosted
4 oz Canned sliced mushrooms - drained
1/4 cup Sliced pimentos
2 cup Diced cooked chicken - (optional)
3/4 cup Grated Parmesan cheese - plus more for passing
1/4 cup Unseasoned bread crumbs
Instructions:
Prepare pasta according to package directions; drain. Rinse the pasta
under cold running water until cool and drain thoroughly.

Preheat oven to 350 degrees F. In small bowl, stir together the
cornstarch and 2 tablespoons of the milk until the cornstarch is
dissolved. Heat the remaining milk and the chicken broth in a small
saucepan over medium heat. Stir in the cornstarch mixture and heat,
stirring, until the sauce is simmering and thickened. Add the salt
and pepper and simmer 3 minutes. Pour the sauce into a bowl, add the
peas, mushrooms, pimentos, chicken (if using), 1/2 cup of the
Parmesan cheese and the cooked pasta. Stir the sauce in until it and
the vegetables are evenly distributed. Transfer to a baking dish.

Stir 1/4 cup of the Parmesan cheese and the bread crumbs together in a
small bowl and sprinkle the mixture over the pasta. Bake until the
sauce is bubbling and the topping is golden brown, about 15 minutes.
Serve hot, passing additional grated Parmesan cheese if desired.

(With chicken) Each serving provides: 440 Calories; 29.8 g Protein;
61.9 g Carbohydrates; 7.3 g Fat; 44.6 mg Cholesterol; 486 mg Sodium.
Calories from Fat: 15%

Copyright National Pasta Association (http://www.ilovepasta.org)
(Reprinted with permission)
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