Stuffed Shells Italiano(Yield: 20 Servings, 2 Shells Each)

• 40 (approximately 1/4 oz. each, dry weight) large pasta shells
• 1/2 tsp. garlic powder
• 1/2 tsp. salt
• 1 Tbsp. chicken bouillon, granulated
• 1/2 c. all-purpose flour
• 6 c. skim milk
• 1 lb. low-moisture, part skim Mozzarella cheese, shredded
• 1 lb. 5 oz.*/12 large hard-cooked eggs, chopped
• 12 oz. frozen, diced, cooked fowl meat, thawed **
• 1/3 c. (approximately 1 3/4 oz.) onion, diced
• 1/3 c. (approximately 2 oz.) mushroom pieces
• 1/3 c. (approximately 3 oz.) pimento, chopped
• 13 oz. A.P. frozen, chopped spinach, thawed, drained and pressed
• 1/2 c. (approximately 2 oz.) Parmesan cheese, grated
• 1/4 tsp. black pepper

1. Cook pasta shells according to package directions.
2. Hold in cold water until ready to fill.
3. Combine garlic powder, salt, chicken bouillon and flour.
4. Add milk gradually; blend with wire whisk until smooth.
5. Bring to boil over medium heat, stirring constantly.
6. Stir in Mozzarella cheese.
7. Set aside 2 cups of sauce. Combine eggs, chicken, onion, mushrooms, pimento, spinach, Parmesan cheese and pepper.
8. Stir in 2 cups of reserved sauce.
9. Place #30 scoop (approximately 2 tablespoons) of filling into each shell. Place 20 shells in each 12 x 10 x 2-inch steamtable pan.
10. Spoon remaining sauce over shells.
11. Cover with foil and bake in preheated 350u0b0 oven for 35 to 40 minutes or until heated thoroughly.

pasta shells, garlic powder, salt, chicken bouillon, allpurpose, milk, lowmoisture, eggs, frozen, onion, mushroom, pimento, ap, parmesan cheese, black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=214127 (may not work)