Light Stuffed Pasta Shells - cooking recipe

Ingredients

12 large pasta shells (4 ounces)
1/2 cup onion, chopped
1/2 cup bell pepper, thinly sliced
1 teaspoon instant chicken bouillon granules
1/2 teaspoon dried thyme, crushed
1 garlic clove, minced
3 tablespoons water
1 (16 ounce) can of petite diced tomatoes
3 ounces tomato paste
2 tablespoons parmesan cheese
1 1/2 cups boneless skinless chicken breasts, cooked and diced
1 (4 ounce) can mushroom stems and pieces, drained
1/4 teaspoon paprika
1/8 teaspoon pepper

Preparation

Cook pasta shells according to package directions; rinse and drain well.
Meanwhile in a medium saucepan combine the onion,pepper,bouillon granules, and water; bring to a boil, cover and reduce heat to a simmer and cook for 5 minutes or until the onion is tender.
Stir in undrained tomatoes and tomato paste; simmer for 10 minutes and remove from heat.
Set aside 1/3 cup of the tomato mixture for the filling.
For the chicken filling, mix the chicken,mushrooms,paprika, and pepper.
Add the reserved tomato sauce and mix well.
Spray a 12X71/2X2 inch baking dish with cooking spray.
Stuff the pasta shells with chicken filling, using about 2 1/2 tablespoons filling per shell.
Place filled pasta in dish; pour remaining tomato mixture on top.
Bake in a preheated 350 degree oven for 20-25 minutes, or until heated through.
Sprinkle parmesan cheese on top and continue baking for 5 minutes more.
Remove from oven and serve.