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  • Baked Stuffed Shells

    1 vote
    Baked Stuffed Shells
    Prep: 20 min Cook: 20 min Servings: 4
    by Gerry Robinson
    2 recipes
    >
    I created my version of this recipe as a means of cleaning out a few items from my fridge/freezer. Hope you enjoy it!!!

    Ingredients

    • 2 pounds ground chicken
    • 1 small can of sliced black olives, drained
    • 1/4 chopped red bell pepper,
    • 1/4 chopped red onion
    • 1 small garlic clove, finely chopped
    • Poultry seasoning
    • Emeril's Original Essence seasoning
    • 1/8 teaspoon Spiracha Hot Chili Sauce
    • Olive Oil
    • 1 small to medium sized jar of any pasta sauce
    • 6 jumbo pasta shells
    • 3/4 cup shredded Mexican Style Four Cheese

    Directions

    1. Preheat oven to 350 degrees.
    2. Have two skillets, one for chicken and powdered seasoning(s), the other for the vegetables. In both skillets, pour in enough olive oil to barely cover the bottom. Fry chicken and seasonings in one skillet, veggies and garlic in the other. Don't over cook. Mix ingredients together, add pasta sauce and simmer.
    3. Boil jumbo pasta shells until done, slightly firm but not mushy.
    4. When done, remove shells and let cool slightly. Then fill pasta shells with mixture and place in the center of a greased baking dish. Fill in the rest of the empty areas of the baking dish with the remaining mixture. Place, uncovered, in the oven for 10 minutes. After 10 minutes, remove from oven, pour shredded cheese in the center covering the shells. Don't spread out too much, as it melts, it will spread out on its own. Leave in oven long enough for cheese to melt and become a slight golden color. Remove from oven and allow to slightly cool before serving.

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