Food.... sometime I should tell you that I´ve lost 10.5kg (23lbs) eating the recipes on this blog, but that's another story. Food... sometime I should tell you that I have a love-kinda hate relationship with you, but love is stronger. Food... especially pasta. No, pizza. No, doughnuts. No, chocolate! I will say none of that today... I'll just talk about the perfection that is this recipe. I've done it 2 times and both had the hubbie's grin of approval.
This really shouldn't be called a recipe, it´s more of a how to for letting your creative juices flow in the kitchen, but I´ll give you my numbers and you can invent from there.
There aren't many options of ready-made sauce here, and this is the only cheddar option I can find. I use the double cheddar and the light alfredo sauce in this recipe.
Filling these shells doesn't get any easier than stuffing them with whatever you have leftover, or whatever you're in the mood for. Add sauce + cheese and you're golden. I envision chocolate stuffed shells with sweetened condensed milk sauce, but I haven't gone there yet because it's just plain dangerous.
Stuffed Pasta Shells
Yield: 1 serving
8 medium pasta shells (50g)
1 T Ragú double cheddar sauce
1/2 T butter
1/3 cup chopped veggies of your choice (we use brocolli, tomatoes, carrots, etc - whatever you like)
2 T Ragú light alfredo sauce
1T grated parmesan cheese
1. Bring salted water to a boil in a medium pan. Boil pasta shells according to instructions. When done, drain and place shells separately over a non-stick surface. Reserve.
2. Pre-heat oven to 350F. Spread the cheddar sauce on the bottom of a greased pan.
3. In a skillet, melt butter and cook chicken and brocolli, seasoning with salt, pepper and oregano to taste. When chicken is cooked, add light alfredo sauce and stir well.
4. Assemble the shells and place over cheddar sauce. Each shell fits 1T of filling.
5. Sprinkle parmesan cheese over the shells and bake until cheese melts.
Serving: 10.5 points