Butter Chicken Stuffed Jumbo Shells

Name: Butter Chicken Stuffed Jumbo Shells
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Ingredients: 12 oz (375 g) boneless skinless chicken thighs (cut into 1/2-inch (1 cm) pieces); 1/4 cup (60 mL) plain yogurt; 2 tbsp (30 mL) lemon juice; 2 tbsp (30 mL) garam masala; 1 tbsp (15 mL) paprika; 1/2 tsp (2 mL) cayenne pepper; 1/2 tsp (2 mL) salt (divided); 1/2 tsp (2 mL) black pepper (divided); 1/4 cup (60 mL) butter; 1 onion (diced); 4 cloves garlic (minced); 4 tsp (20mL) minced fresh ginger root; 1 tbsp (15 mL) ground cumin; 1 tbsp (15 mL) ground turmeric; 1/4 tsp (1 mL) ground cinnamon; 1/4 cup (60 mL) Mutti Tomato Paste; 1/2 cup (125 mL) chicken broth; 1 cup (250 mL) Mutti Strained Tomatoes (Passata); 1 1/2 cups (375 mL) heavy or whipping (35%) cream; 1 box (340 g) Italpasta Jumbo Shells; 1 tub (475 g) ricotta cheese; 2 cups (500 mL) shredded mozzarella cheese (divided); 1 egg (beaten); 1/2 cup (125 mL) finely chopped fresh cilantro (divided); 1/2 tsp (2 mL) salt; 1/2 tsp (2mL) black pepper

Ingredients

Butter Chicken:

12 oz (375 g) boneless skinless chicken thighs, cut into 1/2-inch (1 cm) pieces
1/4 cup (60 mL) plain yogurt
2 tbsp (30 mL) lemon juice
2 tbsp (30 mL) garam masala
1 tbsp (15 mL) paprika
1/2 tsp (2 mL) cayenne pepper
1/2 tsp (2 mL) salt, divided
1/2 tsp (2 mL) black pepper, divided
1/4 cup (60 mL) butter
1 onion, diced
4 cloves garlic, minced
4 tsp (20mL) minced fresh ginger root
1 tbsp (15 mL) ground cumin
1 tbsp (15 mL) ground turmeric
1/4 tsp (1 mL) ground cinnamon
1/4 cup (60 mL) Mutti Tomato Paste
1/2 cup (125 mL) chicken broth
1 cup (250 mL) Mutti Strained Tomatoes (Passata)
1 1/2 cups (375 mL) heavy or whipping (35%) cream

Stuffed Shells:

1 box (340 g) Italpasta Jumbo Shells
1 tub (475 g) ricotta cheese
2 cups (500 mL) shredded mozzarella cheese, divided
1 egg, beaten
1/2 cup (125 mL) finely chopped fresh cilantro, divided
1/2 tsp (2 mL) salt
1/2 tsp (2mL) black pepper

Instructions

Butter Chicken: In large bowl, stir together chicken, yogurt, lemon juice, garam masala, paprika, cayenne pepper, 1/4 tsp (1 mL) salt and 1/4 tsp (1 mL) black pepper. Cover and refrigerate. Let marinate for at least 4 hours and up to overnight.
In large skillet set over medium heat, melt butter. Cook onion, garlic and ginger for 3 to 5 minutes or until softened. Add cumin, turmeric, and cinnamon. Cook for 1 to 2 minutes or until spices are fragrant.
Add tomato paste. Cook for 1 minute. Add chicken mixture and chicken broth; bring to a boil. Stir in tomato purée, cream, and remaining 1/4 tsp (1 mL) salt and 1/4 tsp (1 mL) black pepper; bring back to a boil. Reduce heat to medium-low. Simmer for 15 to 20 minutes or until chicken is tender and sauce is thickened.
Strain sauce through sieve into large measuring cup or bowl. Reserve chicken for stuffing shells.
Stuffed Shells: Cook jumbo shells according to package directions, drain and let stand until cool enough to handle.
Preheat oven to 400°F (200°C).
Spread half the butter chicken sauce evenly into bottom of greased 13 x 9-inch (33 x 23 cm) baking dish.
In medium bowl, stir together ricotta, 3/4 cup (175 mL) mozzarella, egg, 1/4 cup (60 mL) cilantro, salt and pepper.
Stuff each shell with heaping 1 tbsp (15 mL) ricotta mixture and 1 tbsp (15 mL) butter chicken. Arrange, stuffed side up, in prepared baking dish over sauce. Spoon over remaining sauce. Sprinkle with remaining mozzarella.
Bake for 25 to 30 minutes or until golden brown and bubbling. Garnish with remaining cilantro before serving.