Receta Baked Shells With Mushroom Cream

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Raciónes: 6

Ingredientes

Cost per serving $1.07 view details

Direcciones

  1. Prepare pasta according to package directions; drain. Rinse the pasta under cool running water till cold and drain thoroughly.
  2. Preheat oven to 350 degrees F. In small bowl, stir together the cornstarch and 2 Tbsp. of the lowfat milk till the cornstarch is dissolved. Heat the remaining lowfat milk and the chicken broth in a small saucepan over medium heat. Stir in the cornstarch mix and heat, stirring, till the sauce is simmering and thickened. Add in the salt and pepper and simmer 3 min. Pour the sauce into a bowl, add in the peas, mushrooms, pimentos, chicken (if using), 1/2 c. of the Parmesan cheese and the cooked pasta. Stir the sauce in till it and the vegetables are proportionately distributed. Transfer to a baking dish.
  3. Stir 1/4 c. of the Parmesan cheese and the bread crumbs together in a small bowl and sprinkle the mix over the pasta. Bake till the sauce is bubbling and the topping is golden, about 15 min.
  4. Serve warm, passing additional grated Parmesan cheese if you like.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 277g
Recipe makes 6 servings
Calories 596  
Calories from Fat 255 43%
Total Fat 28.42g 36%
Saturated Fat 9.67g 39%
Trans Fat 0.0g  
Cholesterol 54mg 18%
Sodium 719mg 30%
Potassium 473mg 14%
Total Carbs 59.91g 16%
Dietary Fiber 5.4g 18%
Sugars 6.2g 4%
Protein 24.6g 39%
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