While imbibing in a little vino, surfing the web, in the midst of SNOWMAGEDDON; I happened upon a treasure trove of recipes for jumbo pasta shells. The problem was that none of the stuff I saw SPOKE to me. Yeah, I love jumbo shells as much as the next girl, and basically I love all Italian food (not a bit of Italian in my ancestry btw), but none of the recipes was JUST RIGHT. Sorry to shout, but again please refer to the title of this post. It’s kinda necessary to get my point across after a good bottle of red…Which, if you are interested, is a local wine called Bandana Red made at Sugar Clay Winery. I’m not paid to promote the winery, I just lurve the owner Amy because she is awesome on many counts. She introduced me to the fab recipe link on this post, and hosted my amazing boob party.
Anyhoo, where was I? Oh, none of the recipes was exactly what I was in the mood for. Nay, none of the recipes included all of the schtuff I currently had on hand and needed to use in my fridge. Don’t judge. So what does a food artist do in these situations? Well, IF in fact I was an actual food artist, I would probably do something way more fancy. Since I was only asking myself, “What would a food artist do?”, let’s just assume this is what I came up with to clean out my fridge and use the jumbo shell pasta that was getting stale in my pantry. Cuz that my friends, is the truth. (Pssst don’t tell the Frankster and the Boy. They are unwilling guinea pigs and I will never live this down even though they really liked it. You know…they put me on a pedestal and whatnot. If it weren’t for me they would be dirty, hungry, and naked. I try to remind them of it regularly. Your family would be the same without you too, so make sure they know it. You have my express permission to use that line.)
Once again, back to the recipe. You can definitely swap healthy substitutes for my version, but why? Live a little.
Chicken Broccoli Shells according to LisaV::
1 egg lightly beaten
1c sour cream
1c shredded mozzarella cheese (plus some to sprinkle on top)
1c cooked diced or shredded chicken (leftover rotisserie from the deli works great)
1/2 – 1c chopped fresh broccoli, steamed
chopped fresh parsley
salt & pepper
1 jar spaghetti sauce
1/2 pkg. jumbo shell pasta, cooked and rinsed in cold water
Preheat the oven to 350 degrees.
Mix the first 7 ingredients using the seasonings to taste. (I went heavy on the parsley and light on the rest.) Spoon some spaghetti sauce into the bottom of a 9×13 pan (because I didn’t and I wish I had), and then start filling those shells. Once the shells are stuffed and in the pan, spoon over some more sauce, top with more mozzarella, and maybe a dash of parmesan too. Bake for 30 minutes and serve with a salad and garlic bread. It’s enough to feed 4 easily with leftovers. Lunch at work tomorrow? I think so.
Here are some prep photos::