Chicken Pasta Bake - cooking recipe

Ingredients

1 c. chopped onion
1 c. sliced fresh mushrooms
1 c. zucchini
1 clove garlic, minced
1/2 c. chopped celery
3 Tbsp. butter or margarine, melted
1 (14 1/2 oz.) can whole tomatoes, drained and chopped
1 tsp. dried whole basil
1/2 tsp. salt
1/4 tsp. crushed red pepper
8 oz. shell macaroni or colored spirals and more like 2 c. uncooked
3 c. chopped, cooked chicken
2 c. whipping cream
2 c. (8 oz.) shredded Monterey Jack cheese or 1 c. Mozzarella and 1 c. Monterey Jack and 1/2 c. grated Parmesan cheese

Preparation

Saute first 5 ingredients in butter until vegetables are crisp-tender.
Stir into basil, salt and crushed red pepper; set aside.
Cook pasta according to package directions; drain.
Combine pasta vegetable mixture and chicken in large bowl.
Spoon mixture into a 11 x 7 x 1 1/2-inch baking dish.
Combine whipping cream and cheeses in a medium saucepan.
Cook over low heat until cheese melts, stirring frequently.
Pour sauce over pasta mixture.
To store, cover and refrigerate up to 24 hours.
To serve, bake covered at 350\u00b0 for 40 to 45 minutes or until thoroughly heated. Yields 6 to 8 servings.