If we were to describe this pasta bake in two words, they’d be ‘creamy’ and ‘cheesy’. Not your typical chicken dinner, these broccoli and Alfredo-stuffed conchiglione shells make pasta night a whole lot more exciting. Oh, and it’s a great way to get the kids to eat their greens!
* 300g dried conchiglione (large shell) pasta (see notes)
* 40g butter
* 2 garlic cloves, crushed
* 300ml thickened cream
* 70g (1 cup) finely grated parmesan
* 1 tsp dried Italian dried mixed herbs
* 360g (2 1/2 cups) finely chopped cooked chicken (see notes)
* 120g (1 cup) finely chopped cooked broccoli florets
* 110g (2/3 cup) frozen peas, thawed
* 100g smooth ricotta
* 1 1/2 tbsp plain flour
* 375ml (1 1/2 cups) milk
* 100g (1 cup) coarsely grated mozzarella
6 Method / Steps
Preheat oven to 200C/180C fan forced. Grease a shallow 1.75L (7 cup) baking dish.
Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain. Rinse under cold running water. Drain. Arrange, in a single layer, on a large tray.
Meanwhile, melt half the butter in a small saucepan over medium-low heat. Add the garlic and cook, stirring, for 30 seconds or until aromatic. Add the cream and bring to simmer. Add the parmesan and cook, stirring, until smooth. Stir in the mixed herbs and season with pepper. Set aside.
Place the chicken, broccoli, peas, ricotta and 160ml (2/3 cup) of the cream mixture in a large bowl and stir until combined. Season. Spoon 1 tablespoonful of filling into each pasta shell.
Melt the remaining butter in a medium saucepan over medium heat. Sprinkle with the flour and cook, stirring, for 1 minute. Gradually add the milk, stirring well after each addition until combined. Bring to a simmer and cook, stirring, for 2 minutes or until thickened slightly. Remove from heat. Add half the mozzarella and stir until melted. Stir in the remaining cream mixture.
Spread 2/3 cupful of the milk mixture over the base of the prepared dish. Arrange the pasta in a single layer, overlapping slightly, over the base. Pour over the remaining milk mixture and sprinkle with the remaining mozzarella. Bake for 20-25 minutes or until golden. Serve.
source – cooking365coza