Blog Patrol: Sauces for the great tomato red wine sauce that you pour over top. I would gladly use it on any pasta!
1lb ground chicken (or perhaps turkey)
1 large onion (diced)
1 garlic clove (minced)
1 (8oz) bag shredded mozzarella cheese
½ cup Italian breadcrumbs
¼ cup fresh parsley (finely chopped)
1 egg (beaten)
1 (26 oz) jar of spaghetti sauce
1 (8 oz) can tomato sauce
½ cup grated parmesan cheese
1 box large pasta shells (I used the large, not the jumbo)
salt and pepper (to taste)
1/3 cup dry red wine
Step 1: Cook shells according to package directions. Meanwhile in a pan brown ground chicken, garlic and onion. Drain off any excess fat and let cool. Preheat the oven to 400 degrees.
Step 2: Combine chicken, mozzarella cheese, egg, breadcrumbs, parsley and season with salt and pepper.
Step 3: Mix spaghetti and tomato sauce in a medium bowl and pour 1/4 of it into the bottom of a 13×9 inch oven safe dish (I used about 5 "grilling pans" to make individual portions)
Step 4: Stuff the cooked and drained pasta shells with the meat mixture and place on top of the sauce in the pan. Add red wine to the remaining sauce, mix well, and pour over the top of the shells. Sprinkle with parmesan cheese.
Step 5: Bake in the oven for 20-25 minutes.