Step 1

Preheat the oven to 375 degrees. Heat the olive oil in a large skillet. Add the garlic, onion and mushrooms, and cook over low heat, stirring frequently for 8-10 minutes.

Step 2

Add the ground chicken and prosciutto and cook, stirring frequently, for 12 minutes or until browned all over.

Step 3

Stir in the Marsala, tomatoes and their can juices, basil, and tomato paste, and cook for 4 minutes. Season to taste with salt and pepper, then simmer on medium heat for about 20 minutes or until most of the liquid has been absorbed and mixture becomes thick.

Step 4

Meanwhile, bring a large pot of salted water to a boil. Add the pasta, return to a boil and cook for 8-10 minutes until tender but still firm to bite. Drain and let dry. (You may want to add a few drops of olive oil to keep from sticking)

Step 5

Using a spoon, fill the shells or cannelloni tubes with the chicken and mushroom mixture. Place in a 9x13 glass baking dish sprayed with cooking spray. Pour the tomato cream or vodka sauce over them to cover completely and sprinkle with the Parmesan cheese.

Step 6

Serve with a side salad.