Shells with Mushroom Cream and Cheese Recipe


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Type: Shells with Mushroom Cream and Cheese Free Cooking Recipe – Pasta

All good!

Ingredients / Directions
1 pound medium or small shells
uncooked
1 tbsp cornstarch
1 1/2 cup(s)s milk
divided
1/2 cup(s) chicken broth
homemade or canned
Salt and ground pepper to taste
1 cup(s) frozen peas
defrosted
1 4 ounce can sliced mushrooms
drained
1/4 cup(s) sliced pimentos
2 cup(s)s diced cooked chicken
optional
3/4 cup(s) grated Parmesan cheese
plus more for passing
1/4 cup(s) unseasoned bread crumbs Prepare pasta according to package directions; drain. Rinse the pasta under cold running water until cool and drain thoroughly. Preheat oven to 350F.
In small bowl
stir together the cornstarch and 2 tbsp of the milk until the cornstarch is dissolved. Heat the remaining milk and the chicken broth in a small saucepan over medium heat. Stir in the cornstarch mixture and heat
stirring
until the sauce is simmering and thickened.
Add the salt and pepper and simmer 3 minutes. Pour the sauce into a bowl
add the peas
mushrooms
pimentos
chicken if using
1/2 cup(s) of the Parmesan cheese and the cooked pasta. Stir the sauce in until it and the vegetables are evenly distributed. Transfer to a baking dish. Stir 1/4 cup(s) of the Parmesan cheese and the bread crumbs together in a small bowl and sprinkle the mixture over the pasta. Bake until the sauce is bubbling and the topping is golden brown
about 15 minutes. Serve hot
passing additional grated Parmesan cheese if desired.

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