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.