Sarah's Stuffed Shells

Ingredients
12 oz Box of Jumbo Pasta Shells 1 lb Ground Chicken 4 oz Cream Cheese, softened 1 tsp Mrs. Dash Onion and Herb Seasoning 1 tsp Mrs. Dash Tomato Basil Seasoning 1 Large Egg 1/4 cup Parmesan Cheese, Grated 8 oz Mozzerella Cheese, Grated	6 oz can

tomato paste
15 oz can tomato sauce
1 tsp dried basil
1/2 tsp dried oregano
dash cinnamon
1/2 tsp sugar
salt and pepper to taste
cooking spray

In a large stockpot, cook the pasta shells according to the directions on the package, using the proper time for making it "al dente." When the pasta is ready, drain, then submerse them in cold water until you are ready to fill them. You can add a few ice cubes if desired.

Meanwhile, brown the ground chicken over medium heat, breaking it up into fine pieces, until fully cooked and no longer pink. Drain and let cool.

In a large bowl combine the softened cream cheese and seasonings and stir to blend. Add the egg and mix well. Add the cheese and browned chicken. Stir well to combine. Set aside.

In a saucepan (or the same stock pot you used for the pasta), combine tomato paste, tomato sauce, basil, oregano, cinnamon, sugar, and salt and pepper to taste. Cook over low heat for 15 minutes, stirring occasionally.

Preheat oven to 350 degrees. Spray a 9 X 13 oven safe baking dish with cooking spray. Pour half of the tomato sauce mixture in the bottom of the dish.

Fill each pasta shell with about 1 Tbsp of the chicken and cheese mixture. I like to use a small kitchen scoop for this. Arrange the shells in a single layer in the baking dish on top of the tomato sauce with shell opening to the top. Pour the remaining tomato sauce mixture over the top of the shells.

Cover with foil. Bake for 30 minutes at 350 degrees. 

Recipe by Sarah Zenk

Yield: 4 servings
Prep time: 1 hour
Cook time: 30 minutes
Total time: 90 minutes