Serving Size
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1
Preheat oven to 180 degrees C.
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2
In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain.
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3
In a large sauce pan over medium heat, add oil. Add onions and cook until translucent, about 2 minutes. Add garlic and cook until fragrant, about 1 minute. Season with cumin, salt and pepper.Add red sauce to the pan, stirring to combine. Bring to a bubble and let thicken slightly, about 5 minutes. Remove from heat.
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4
In a mixing bowl, add the chicken, add 1 cup of the prepared sauce, 1 cup of cheese, and the cilantro. Season with salt and pepper and stir to combine.
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5
Spoon a thin layer of sauce in the bottom of a large casserole dish. Stuff chicken mixture into shells and arrange stuffed shells on top of sauce, side by side. Spoon remaining sauce over shells and sprinkle with remaining cheese.
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6
Bake for 30 minutes, or until the cheese is bubbly and the rest is warmed through. Cool slightly, top with cilantro and serve.
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