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
//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
