PILLSBURY PUFF PASTRY SHELLS RECIPES

Steps:

• Cook and stir drained mushrooms and green pepper in butter or margarine over medium heat for 5 minutes. Remove from heat.
• Blend in flour, salt, and pepper. Cook over low heat, stirring constantly, until mixture is bubbly. Remove from heat.
• Stir in instant bouillon, milk, water, and reserved mushroom liquid. Heat to boiling, stirring constantly. Boil and stir for 1 minute.
• Stir in chicken and pimiento. Heat through.

Steps:

• Preheat oven to 350°F. In a large skillet over medium-high heat, brown the Italian sausage until cooked through, about 10 minutes. Add in the onion and garlic, and cook until just tender and translucent, about 3 minutes. Make sure to scrape up the browned bits on the bottom of the pan.
• In a large mixing bowl, stir together the Italian sausage mixture, cooked pasta and pasta sauce until well combined.
• Layer half of the pasta mixture into the bottom of a 9x13-inch baking dish and top with half of the mozzarella cheese and half of the Parmesan cheese. Spoon the remaining pasta mixture into the dish to form a second layer.
• Top with remaining mozzarella and Parmesan cheeses. This double-decker layering approach means there will be plenty of cheesy flavor throughout the whole dish.
• Bake in preheated oven for 15-20 minutes, or until the cheese is brown and bubbly. Remove from oven and let rest for 10 minutes before serving. Garnish with fresh parsley, if desired.