Shelly's Recipe

BAKED SHELLS WITH MUSHROOM CREAM SAUCE

Category: Pasta - Baked

1 lb medium or small shells
1 tbsp cornstarch
1 1/2 cups milk, divided
1/2 cup chicken broth
Salt and pepper, to taste
1 cup frozen peas, defrosted
1 (4 oz) can sliced mushrooms, drained
1/4 cup sliced pimentos
2 cups diced cooked chicken, optional
Grated parmesan cheese
1/4 cup unseasoned bread crumbs

Cook pasta al dente and drain. Preheat oven to 350. In a small bowl, stir together cornstarch and 2 tbsp of milk, stirring to dissolve. Heat the remaining milk and broth in a small saucepan. Stir in cornstarch mixture and heat, stirring, until the sauce is simmering and thickened. Add the salt and pepper; simmer 3 minutes.

Pour the sauce into a bowl, add the peas, mushrooms, pimentos, chicken, 1/2 cup parmesan cheese and pasta. Stir the sauce in and distribute. Transfer to a greased baking dish.

Mix together 1/4 cup parmesan cheese and bread crumbs together and top over pasta. Bake until the sauce is bubbling and the topping is golden brown, about 15 minutes. Serve with additional parmesan cheese. Serves 6