BAKED SHELLS WITH MUSHROOM CREAM

Makes: 6 Servings

1lb Medium or Small shells, uncooked
1 tbsp cornstarch
1 ½ cups milk, divided
1.2 cup chicken broth, homemade or canned
salt to taste
freshly ground pepper to taste
1 cup frozen peas, thawed
1 4oz can sliced mushrooms, drained
1/4 cup sliced pimentos
2 cups diced cooked chicken (optional)
3/4 cup grated Parmesan cheese, plus more for passing
1/4 cup unseasoned bread crumbs

1. Prepare pasta according to package directions; drain.
2. Rinse the pasta under cold water until cool and drain thoroughly.
3. Preheat oven to 350F.
4. In a small bowl, stir together the cornstarch and 2 tbsp of the milk until the cornstarch is dissolved.
5. Heat the remaining milk and the chicken broth in a small saucepan over medium heat.
6. Stir in the cornstarch mixture and heat, stirring, until the sauce is simmering and thickened.
7. Add the salt and pepper and simmer 3 minutes.
8. Pour the sauce into a bowl, add the peas, mushrooms, pimentos, chicken (if using), ½ cup of the Parmesan cheese and the cooked pasta.
9. Stir the sauce in until it and the vegetables are evenly distributed. Transfer to a baking dish.
10. Stir 1/4 cup of the Parmesan cheese and the bread crumbs together in a small bowl and sprinkle the mixture over the pasta.
11. Bake until the sauce is bubbling and the topping is golden brown, about 15 minutes.
12. Serve hot.