Casserole of shells with chicken and mushrooms
Votes: 1
Time: 1 hour 5 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 907, total fat 44 G., saturated fats 20 G., proteins 51 G., carbohydrates 79 G., fiber 7 G., cholesterol 126 mg, sodium 1244 mg, sugar 13 G.
Calories 907, total fat 44 G., saturated fats 20 G., proteins 51 G., carbohydrates 79 G., fiber 7 G., cholesterol 126 mg, sodium 1244 mg, sugar 13 G.
Pasta shells, shredded grilled chicken, and sautéed cremini mushrooms (brown button mushrooms) complement each other perfectly in a homemade tomato sauce. This casserole also boasts plenty of gooey cheese—fresh ricotta, mozzarella, Parmesan, and fontina—all mixed with the other ingredients and sprinkled on top.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 tablespoons extra-virgin olive oil
- 4 cloves garlic, thinly sliced
- 1 pinch of crushed red pepper flakes
- 1 can (800 g) of canned crushed tomatoes
- 1 can (425 g) of canned crushed tomatoes
- 1 cup fresh ricotta
- 450 g dry medium shell pasta
- 450 g cremini mushrooms, thinly sliced
- 2 cups shredded rotisserie chicken, discard skin and bones
- 1.5 tbsp. grated mozzarella
- 1 tbsp. grated parmesan
- 1.5 cups grated Italian fontina cheese
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Recipes with similar ingredients: grilled chicken, Crimini mushrooms, ricotta cheese, mozzarella cheese, Parmesan cheese, Fontina cheese, tomatoes, red pepper flakes
Cooking the dish according to the recipe:
- Preheat oven to 230°C. Bring a large saucepan of water to a boil and add salt.
- In a medium saucepan, heat 2 tablespoons olive oil over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a boil. Reduce the heat slightly and simmer, uncovered, until the sauce thickens, 15-20 minutes. Stir in the ricotta and season with salt and pepper to taste.
- While the sauce is simmering, heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the mushrooms and 1/4 teaspoon salt and cook, stirring occasionally, until browned, 6-8 minutes. Transfer the mushrooms to a large bowl.
- Cook the shells in salted boiling water until al dente, about 2 minutes less than the package directions. Drain and transfer the pasta to the bowl with the mushrooms.
- Add the tomato sauce, grilled chicken, mozzarella, and half the Parmesan to a bowl and mix well to evenly distribute the ingredients. Transfer everything to a 3- to 4-quart baking dish and top with fontina cheese and the remaining Parmesan. Bake, uncovered, until golden brown, about 15 minutes. Let the casserole rest for about 10 minutes before serving.
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