Avocado Chicken Stuffed Shells

Last night I finally got my beautiful Rachel Ray stoneware from zulily and had to think of something to make in it right away - thus this recipe was born. 

Avocado Chicken Stuffed Shells

What you Need:
//1 avocado - mashed

//2 tsp lime juice

//1 tbsp pasta seasoning {I use Penzeys - mix of basil, oregano, garlic and thyme}

//1 tsp extra virgin olive oil

//4-6 oz tomato paste

//1 12.5oz can of chicken

//1 10oz can of Ro*tel Mexican - Diced Tomatoes with Lime Juice & Cilantro

//8oz fresh shredded mozzarella 

//1/2 cup pasta sauce {I use Ragu Traditional}

//1 box Jumbo Pasta Shells

What to Do:

//Preheat oven to 350

//Cook pasta according to directions

//Once pasta is done drain the shells, do not rinse but let cool for five or more minutes before you handle them

//While pasta is cooking Mix first seven ingredients together in a bowl along with 4oz of mozzarella

//With a spoon fill the shells with about 2 tbsp worth of filling

//Place filled shells in a greased baking dish {My new stoneware dimensions are 15.75"x 11.75"x 7.5" and I fit 24 shells in it}

//Top filled shells with the pasta sauce and remaining mozzarella

//Bake for 30 min