Casserole of shells with chicken and mushrooms

Ingredients:

• 4 tablespoons extra-virgin olive oil
• 4 cloves garlic, thinly sliced
• 1 pinch of crushed red pepper flakes
• 1 can (800 g) of canned crushed tomatoes
• 1 can (425 g) of canned crushed tomatoes
• 1 cup fresh ricotta
• 450 g dry medium shell pasta
• 450 g cremini mushrooms, thinly sliced
• 2 cups shredded rotisserie chicken, discard skin and bones
• 1.5 tbsp. grated mozzarella
• 1 tbsp. grated parmesan
• 1.5 cups grated Italian fontina cheese

Preparation:

1. Preheat oven to 230°C. Bring a large saucepan of water to a boil and add salt.
2. In a medium saucepan, heat 2 tablespoons olive oil over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a boil. Reduce the heat slightly and simmer, uncovered, until the sauce thickens, 15-20 minutes. Stir in the ricotta and season with salt and pepper to taste.
3. While the sauce is simmering, heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the mushrooms and 1/4 teaspoon salt and cook, stirring occasionally, until browned, 6-8 minutes. Transfer the mushrooms to a large bowl.
4. Cook the shells in salted boiling water until al dente, about 2 minutes less than the package directions. Drain and transfer the pasta to the bowl with the mushrooms.
5. Add the tomato sauce, grilled chicken, mozzarella, and half the Parmesan to a bowl and mix well to evenly distribute the ingredients. Transfer everything to a 3- to 4-quart baking dish and top with fontina cheese and the remaining Parmesan. Bake, uncovered, until golden brown, about 15 minutes. Let the casserole rest for about 10 minutes before serving.