Pasta shells, shredded rotisserie chicken and sauteed cremini mushrooms come together in a homemade tomato sauce. Plenty of gooey cheese–fresh ricotta, mozzarella, Parmesan and fontina–folds into and tops the dish.
| Level: | Easy |
| Total: | 1 hr 5 min |
| Active: | 15 min |
| Yield: | 6 |
Ingredients
- Kosher salt and freshly ground black pepper
- 4 tablespoons extra-virgin olive oil
- 4 garlic cloves, thinly sliced
- 1 pinch crushed red pepper flakes
- One 28-ounce can crushed tomatoes
- One 15-ounce can crushed tomatoes
- 1 cup fresh ricotta
- 1 pound dried medium shells
- 1 pound cremini mushrooms, sliced
- 2 cups shredded rotisserie chicken, skin and bones discarded
- 1 1/2 cups shredded mozzarella
- 1 cup grated Parmesan
- 1 1/2 cups shredded Italian fontina cheese
Instructions
- Preheat oven to 450 degrees F. Bring a large pot of salted water to a boil.
- Heat 2 tablespoons of the oil in a medium saucepan 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 the tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Stir in the ricotta and season with salt and pepper.
- While the sauce simmers, heat the remaining 2 tablespoons oil in a large skillet over medium high heat. Add the mushrooms and 1/4 teaspoon salt and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Transfer the mushrooms to a large bowl.
- Cook the shells in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the mixing bowl along with the mushrooms.
- Add the tomato sauce, rotisserie chicken, the mozzarella and half of the parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the fontina cheese and the remaining Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest for about 10 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 907 |
| Total Fat | 44 g |
| Saturated Fat | 20 g |
| Carbohydrates | 79 g |
| Dietary Fiber | 7 g |
| Sugar | 13 g |
| Protein | 51 g |
| Cholesterol | 126 mg |
| Sodium | 1244 mg |
Reviews
This dish was fairly simple and delicious
This needs basil, parsley or something more than just garlic.
I just made this and followed the directions exactly. I was initially concerned about the lack of spices/flavors after reading the ingredient deck but still made it exactly as written. My concern proved right. This recipe is very bland. Perhaps some Italian seasonings will improve it but I will not be making this again.
This recipe sounds good but why is there no nutritional information?? Am I missing something?