Creamy Stuffed Pasta Shells
Submitted by eleets
Stuffed pasta shells packed with sausage, chicken, and mushrooms, smothered in Mornay sauce. Made in the microwave for a quick Italian-style dinner in individual gratin dishes.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minThese stuffed shells bring serious flavor without serious effort.
Each shell is packed with a savory mix of crumbled sausage, chicken, sauteed mushrooms, scallions, white wine, and crushed saltines for binding. Nestle them into individual gratin dishes, blanket with a rich Mornay sauce, and microwave until bubbling.
Finished with Parmesan, parsley, and a dusting of paprika, they look like something from a trattoria but come together in about 40 minutes flat.
Pro Tips
- Drain the fat from the sausage thoroughly before mixing with the other filling ingredients. Greasy filling makes soggy shells.
- Stuff the shells firmly so they hold their shape during cooking.
- Individual gratin dishes give the best results in the microwave since each portion heats evenly.
- Your favorite Mornay sauce recipe works here. The cheesy bechamel ties the whole dish together.
Ingredients
Directions
Crumble sausage into casserole.
Add scallions. Nuke on high three to four minutes.
Pour off fat. Stir in chicken, sautéed mushrooms, crumbs, wine, parsley, and celery salt.
Mix well. Stuff 16 shells and place four in each gratin dish.
Pour Mornay Sauce over shells. Cover with plastic wrap.
Nuke on high for seven to eight minutes, turning once.
Spoon sauce over pasta before serving.
Sprinkle with parmesan, parsley and paprika.
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