Chicken and Wild Mushroom Stuffed Shells

Ingredients

• •2 tablespoons olive oil
• •3 garlic cloves
• •1 large onion
• •8 ounces mushrooms
• •1 pound ground chicken
• •4 ounces prosciutto
• •⅔ cup marsala cooking wine
• •7 ounces canned tomatoes
• •1 tablespoon basil
• •2 tablespoons tomato paste
• •4 servings salt and pepper
• •½ box pasta shells
• •4 servings parmesan cheese

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Method

From foodista.com — read the original

1. 1Preheat the oven to 375°F.
2. 2Heat the olive oil in a large skillet.
3. 3Add the garlic, onion and mushrooms, and cook over low heat, stirring frequently for 8-10 minutes.
4. 4Add the ground chicken and prosciutto and cook, stirring frequently, for 12 minutes or until browned all over.
5. 5Stir in the Marsala, tomatoes and their can juices, basil, and tomato paste, and cook for 4 minutes. Season to taste with salt and pepper, then simmer on medium heat for about 20 minutes or until most of the liquid has been absorbed and mixture becomes thick.
6. 6Meanwhile, bring a large pot of salted water to a boil.
7. 7Add the pasta, return to a boil and cook for 8-10 minutes until tender but still firm to bite.
8. 8Drain and let dry. (You may want to add a few drops of olive oil to keep from sticking)
9. 9Using a spoon, fill the shells or cannelloni tubes with the chicken and mushroom mixture.
10. 10Place in a 9x13 glass baking dish sprayed with cooking spray.
11. 11Pour the tomato cream or vodka sauce over them to cover completely and sprinkle with the Parmesan cheese.
12. 12Serve with a side salad.