Ingredients

The following ingredients have 4 Servings
  • 8 oz. uncooked dried pasta shells
  • 12 oz. (4 links) fully-cooked chicken sausages, sliced ¼-inch thick
  • 1 (28 oz.) can diced tomatoes with the juice
  • 2 cups shredded mozzarella, divided
  • ½ tsp. garlic powder
  • ¾ tsp. salt
  • ¼ tsp. black pepper
  • 1 cup heavy cream
  • 1 cup low-sodium chicken stock
  • Heavy duty aluminum foil
  • ½ cup shredded Parmesan cheese

Instruction

  • Preheat oven to 400°F. 
  • In a casserole dish add the pasta, sausage, diced tomatoes with juice, 1 cup of the mozzarella cheese, garlic powder, salt, and black pepper. Stir.
  • Pour the heavy cream and chicken stock over top and make sure that all of the pasta is submerged.
  • Cover with two layers of aluminum foil and make sure it is very well sealed.*
  • Put it in the oven until the pasta is tender, about 50 minutes.
  • Remove from oven and sprinkle with the remaining 1 cup of mozzarella and the Parmesan.
  • Return to oven uncovered just until cheese has melted, about 5 minutes.
  • Remove from oven and let the pasta bake rest uncovered for 15 minutes before serving. This is important as the sauce really thickens up in this time.