Baked Shells With Mushroom Cream Recipe
Servings: 6
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
- Prepare pasta according to package directions; drain. Rinse the pasta under cool running water till cold and drain thoroughly.
- 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.
- 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.
- Serve warm, passing additional grated Parmesan cheese if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 277g | |
| Recipe makes 6 servings | |
| Calories 596 | |
| Calories from Fat 255 | 43% |
| Total Fat 28.42g | 36% |
| Saturated Fat 9.67g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 54mg | 18% |
| Sodium 719mg | 30% |
| Potassium 473mg | 14% |
| Total Carbs 59.91g | 16% |
| Dietary Fiber 5.4g | 18% |
| Sugars 6.2g | 4% |
| Protein 24.6g | 39% |
