Stuffed Shells Italiano(Yield: 20 Servings, 2 Shells Each) - cooking recipe

Ingredients

40 (approximately 1/4 oz. each, dry weight) large pasta shells
1/2 tsp. garlic powder
1/2 tsp. salt
1 Tbsp. chicken bouillon, granulated
1/2 c. all-purpose flour
6 c. skim milk
1 lb. low-moisture, part skim Mozzarella cheese, shredded
1 lb. 5 oz.*/12 large hard-cooked eggs, chopped
12 oz. frozen, diced, cooked fowl meat, thawed **
1/3 c. (approximately 1 3/4 oz.) onion, diced
1/3 c. (approximately 2 oz.) mushroom pieces
1/3 c. (approximately 3 oz.) pimento, chopped
13 oz. A.P. frozen, chopped spinach, thawed, drained and pressed
1/2 c. (approximately 2 oz.) Parmesan cheese, grated
1/4 tsp. black pepper

Preparation

Cook pasta shells according to package directions.
Hold in cold water until ready to fill.
Combine garlic powder, salt, chicken bouillon and flour.
Add milk gradually; blend with wire whisk until smooth.
Bring to boil over medium heat, stirring constantly.
Stir in Mozzarella cheese.
Set aside 2 cups of sauce. Combine eggs, chicken, onion, mushrooms, pimento, spinach, Parmesan cheese and pepper.
Stir in 2 cups of reserved sauce.
Place #30 scoop (approximately 2 tablespoons) of filling into each shell. Place 20 shells in each 12 x 10 x 2-inch steamtable pan.
Spoon remaining sauce over shells.
Cover with foil and bake in preheated 350\u00b0 oven for 35 to 40 minutes or until heated thoroughly.