Cheesy Stuffed Shells

I created this recipe for Mother's Day 2016! On Mother's Day, one of two things typically happens: the family takes mom to her favorite restaurant for brunch or dinner, OR dad and the kids scramble around the kitchen making something she'll love. I prefer the latter (even though it's just my boys scrambling around the kitchen these days)!

I adore dining out, but, on Mother's Day, I prefer to be at home where it's more intimate and special (and much less crowded!).

This recipe is the prefect way to WOW mom (or anyone for that matter), without turning the kitchen into a war zone.

Cheesy Stuffed Shells
I lightened up the filling by using ground chicken, but you can certainly use ground beef or ground turkey. Also, I almost always add sun-dried tomato paste to my tomato sauces because I think it adds depth. It's optional if you want to leave it out.

Cooking spray
12 ounces jumbo pasta shells
1 tablespoon olive oil
12 ounces ground chicken
1/4 cup minced white onion
2 cloves garlic, minced
15 ounces canned tomato sauce with Italian herbs or garlic and herbs (or any variety you like)
2 tablespoons drained capers
2 tablespoon sun-dried tomato paste
3/4 cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
Salt and freshly ground black pepper
Fresh basil, whole leaves or chopped

Preheat the oven to 350 degrees. Coat a shallow baking pan with cooking spray.
Cook the pasta shells according to the package directions, until al dente. Drain and set aside.
Meanwhile, heat the oil in a large skillet over medium-high heat. Add the chicken and cook until cooked through, breaking up the meat as it cooks. Add the onion and garlic and cook 2 minutes, until soft. Add the tomato sauce, capers and tomato paste and bring to a simmer. Simmer for 5 minutes. Remove from heat and stir in 1/2 cup of the mozzarella cheese and all of the Parmesan. Stir until cheese melts and is incorporated. Season to taste with salt and pepper.
Spoon the chicken mixture into the cooked shells and arrange them in the prepared baking pan. Sprinkle the top with the remaining mozzarella cheese. Bake for 10 minutes.
When ready to serve, arrange the shells on a plate and garnish with basil (either whole leaves or chopped).

Serves 4


Photo: tiramisustudio