Jumbo Pasta Shells stuffed with a meat mixture, baked in pasta sauce.
What do I need ?
Original recipe yields 9 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
36 jumbo pasta shells
1 Tbsp. olive oil
1 small onion, finely chopped
1 cup thinly sliced mushrooms
3 cups finely minced cooked chicken
1 cup Kraft 100% Parmesan Grated Cheese, divided
1/2 cup sour cream, regular or light
1/4 cup finely minced fresh parsley
1/4 tsp. nutmeg
1 jar (650 mL) Classico di Napoli Tomato & Basil Pasta Sauce, divided
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How do I make it ?
Cook shells according to package directions.
Heat oil; cook onion and mushrooms 5 minutes. In large bowl, combine mushroom mixture with chicken, 3/4 cup of the Parmesan cheese, sour cream, parsley, and nutmeg. Season to taste.
Spread 1/2 of the pasta sauce in bottom of 13x9x2-inch baking pan. Fill each shell with a rounded tablespoon of chicken mixture. Arrange stuffed shells in single layer and top with remaining sauce. Sprinkle with remaining Parmesan cheese.
Bake at 350°F for about 30 minutes, or until tender.
Kraft Kitchen Tips!
If desired, subsitute finely minced ham for the chicken, or use a combination of both.
Calories From Fat
% Daily Value
Fat 9.5 g
Saturated fat 0 g
Carbohydrate 37.7 g
Fibre 1.9 g
Sugars 0 g
Protein 24.5 g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.