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.
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
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.