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  • Baked Shells With Mushroom Cream

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    Baked Shells With Mushroom Cream
    Servings: 6
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 lb Medium or possibly Small Shells uncooked
    • 1 Tbsp. Cornstarch
    • 1 1/2 c. Lowfat milk, divided
    • 1/2 c. Chicken broth homemade or possibly canned Salt Freshly grnd pepper
    • 1 c. Frzn peas, defrosted
    • 4 ounce Canned sliced mushrooms liquid removed
    • 1/4 c. Sliced pimentos
    • 2 c. Diced cooked chicken (optional)
    • 3/4 c. Grated Parmesan cheese plus more for passing
    • 1/4 c. Unseasoned bread crumbs

    Directions

    1. Prepare pasta according to package directions; drain. Rinse the pasta under cool running water till cold and drain thoroughly.
    2. Preheat oven to 350 degrees F. In small bowl, stir together the cornstarch and 2 Tbsp. of the lowfat milk till the cornstarch is dissolved. Heat the remaining lowfat milk and the chicken broth in a small saucepan over medium heat. Stir in the cornstarch mix and heat, stirring, till the sauce is simmering and thickened. Add in the salt and pepper and simmer 3 min. Pour the sauce into a bowl, add in the peas, mushrooms, pimentos, chicken (if using), 1/2 c. of the Parmesan cheese and the cooked pasta. Stir the sauce in till it and the vegetables are proportionately distributed. Transfer to a baking dish.
    3. Stir 1/4 c. of the Parmesan cheese and the bread crumbs together in a small bowl and sprinkle the mix over the pasta. Bake till the sauce is bubbling and the topping is golden, about 15 min.
    4. Serve warm, passing additional grated Parmesan cheese if you like.

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