2cupsshell noodles - you can use other types of noodles for this recipe
1cantomatoes - whole
1cantomato paste
1mediumonion - chopped
1mediumyellow bell peppers (yellow capsicum) - chopped
2clovesgarlic - chopped
1cupMozzarella cheese - grated
1tablespoonthyme
1teaspoonsalt
1teaspoonground black pepper
Instructions
Fill a medium-sized saucepan with water and put it on the stove over medium-high heat to boil. Add salt to the water.
While the water is on the stove, chop up the bell pepper, onion, and garlic.
Put the canned whole tomatoes and tomato paste into a medium-sized saucepan. Mash the whole tomatoes and the tomato paste together. Place the saucepan over medium heat. Once it is warm, reduce to medium-low heat.
Once the water has boiled, add shells, stir them, and cook for 10 minutes or are al dente.
Add chopped bell pepper, garlic, onions, and thyme into the saucepan with the tomato mixture until vegetables until the bell pepper pieces are softer and onion pieces are translucent.
While the vegetables blend in the saucepan, brown the ground chicken in a pan; if it is not a non-stick pan, add a bit of oil to the pan before adding the meat to avoid sticking to the bottom. Drain fat from the meat once it has been cooked.
Add cooked ground chicken to the tomato sauce and cook for about 10 minutes. Add salt and pepper to taste. Stir occasionally.
Once the shell noodles are cooked, drain the water away from the shells and place it into an 8x8x8 casserole dish.
Add the cooked sauce on top of the shell noodles. Shake the casserole dish to get the sauce to blend into the shells.
Add the mozzarella cheese on top of the shell noodles and the meat sauce.
Move the rack in the oven to the top level and set it to broil. Place the casserole dish in the oven until the cheese is golden brown.
Remove the casserole dish from the oven and serve.