Jumbo pasta shells
1/2 cup grated Cheddar Cheese
1/ cup Grated Parmesan Cheese
Minced Chicken (marinated in 2 tablespoon of soy sauce, pepper and salt)
Pepper and Salt to taste
Stir fry the minced chicken. Set aside.
Sauté garlic and onion and add on tomato sauce. Once you see tiny bubbles, turn off the fire and coat the bottom of the baking pan with this sauce.
Bring a large pot of salted water to a boil. Add the pasta shells and cook for half the cooking time on the package. Drain and set aside.
ABBEY: I should be the one making this dish. But I think Wilma got tired of waiting since I've been sick. So she took the matters on her own hands.
I saw her prepare it and she got a hard time in cooking the shells. They were very brittle even though only a couple minutes in boiling water. But she managed to cook them perfectly.
The stuffings is a mixture of riccota cheese, spinach and mozarella.
It was delicious but I prefered its taste after overnight and reheated. The ingredients mixed well giving it a complete taste: sour, salty and sweet.