At a cooking demonstration at Oil and Vinegar last month, I came across these pasta shells that look like little baskets and I realized, I have never in my life made a stuffed shell. This recipe soon followed. The Beschamel is hearty and eliminates the need for any further sauce, and the herbs provide an elegant flavor as they always do.
ingredients:
1 1/2 cups cooked shredded chicken
1/2 Vidalia Onion, chopped
1 TBS garlic, minced or Wild Garlic Spice from Oil and Vinegar
3/4 cup Broccoli, roughly chopped
1/4 cup Peas
1/2 cup Carrots, sliced
2 cups Béschamel
1 TBS fresh Thyme, minced
1 TBS fresh Sage, minced
3 TBS Panko
3 TBS Parmesan, shredded
Large Pasta Shells
Extra Virgin Olive Oil
directions:
Turn on the broiler.
1.) Cook shells according to package directions. Drain, return to pot, toss with olive oil and set aside.
2.) In a shallow sauce pan, heat a drizzle of olive oil over medium heat and sauté onion and garlic until translucent, 3-5 minutes.
3.) Add broccoli, peas, carrots and herbs and sauté until tender, about 5 minutes.
4.) Add chicken and Béschamel sauce to the pan and stir until flavors are combined, 2-3 minutes. Remove from heat and stir in cheese.
5.) Using a table spoon, stuff 1-2 spoonfulls of filling into each shell, careful not to rip the pasta. Gently lay shells on their side in a Pyrex baking dish and drizzle with olive oil.
6.) Sprinkle panko on top of shells.
7.) Place under broiler until panko and shell edges turn golden, approximately 2 minutes.
buon appetito!
Yummm! Succulent 🙂 have to try your recipe! Thanks for posting Lauren!
So beautiful too!