Creamy Tomato Chicken Shell Pasta Bake

• 12 oz pasta shells
• 2 cups shredded cooked chicken
• 1 can (28 oz) crushed tomatoes
• 1 cup heavy cream
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook pasta shells according to package instructions until al dente; drain.
3. 3 In a large skillet, heat olive oil over medium heat. Add crushed tomatoes, heavy cream, basil, oregano, garlic powder, salt, and pepper. Simmer for 5 minutes.
4. 4 Stir in cooked chicken and mozzarella cheese until cheese is melted.
5. 5 Combine pasta shells with the tomato mixture in a greased 9x13 inch baking dish.
6. 6 Sprinkle Parmesan cheese on top.
7. 7 Bake for 25-30 minutes, or until bubbly and edges are golden.
8. 8 Let stand for 5 minutes before serving.

Equipment

• 9x13 inch baking dish
• skillet
• mixing spoon

Variations

• Add sautéed spinach or mushrooms for extra veggies.
• Substitute chicken with turkey for a leaner option.

Substitutions

• Use whole milk in place of heavy cream for a lighter version.
• Substitute mozzarella with cheddar cheese for a different flavor profile.

Pairings

• Green salad
• Garlic bread

Nutrition

Tips

• Use rotisserie chicken for an even quicker meal.
• Top with fresh basil before serving for a pop of color and flavor.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warm.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and bake covered at 350°F for 30 minutes, then uncover and bake another 10 minutes.

Serving Suggestions

• Serve with a crisp green salad.
• Pair with garlic bread for a hearty meal.

FAQ