Ingredients
- 6 jumbo pasta shells (conchiglioni)
Filling:
- 2 1/2 cups ricotta cheese
- 1/2 cup grated Parmesan
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 2 cups arugula
- 2 cups chopped cooked chicken (rotisserie chicken works well)
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Sauce:
- 4 tablespoons butter
- 1 clove garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups heavy cream
- 1/2 cup milk
- 3 tablespoons chopped fresh chives
- 1 cup plus 3 tablespoons grated Parmesan
- 1 cup grape tomato halved
- Italian parsley for garnish
Directions
Preheat oven to 350 degrees F. Butter a 9 by 13-inch glass baking dish and set aside.
Bring a large pot of water to a boil add the pasta shells and cook for approximately 9 minutes until al dente. Drain and rinse under cold water being careful not to break the shells. Set aside.
Meanwhile prepare the filling. In a large bowl mix together the ricotta and Parmesan. Heat oil in a medium skillet over medium heat, add the garlic, and cook 1 minute, being careful not to brown it. Stir in the arugula until just wilted, about 2 minutes. Add the chopped chicken and stir well. Remove from heat and let cool for about 10 minutes. Add chicken mixture to cheese mixture and stir carefully. Stuff each shell with approximately 1/2 cup of the cheese filling and place in prepared baking dish.
For sauce, heat the butter in medium saucepan over medium heat. Add the garlic and cook for about 1 minute until fragrant but not brown. Add the flour and whisk until smooth. Gradually add the cream and milk and whisk until mixture begins to thicken and bubble. Remove from heat and add the chives, 1 cup Parmesan, cherry tomatoes and stir gently. Pour sauce over shells and sprinkle with remaining 3 tablespoons of Parmesan. Bake for 30 minutes until the sauce is bubbling and cheese is golden brown. Sprinkle with parsley.
FNK notes: recipe makes too much filling
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 31 reviews
By A Pioneer Cook
Pioneer, CA
on May 10, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I'm certainly in the minority, but I am not a huge fan of this. I love all the ingredients, but somehow the combination fell short and was a little bland. If I'm going to indulge in such a rich dish, I need it to have a little more spunk.
By marypal17
Clifton, VA
on April 17, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I made this recipe for a dinner party and it was a huge success. My only variation was I added minced mushrooms and minced onion to the filling. The arugula gave the filing a wonderfully fragrant flavor. I used a whole box of jumbo shells and the filling was just enough. The sauce was exquisite, my garlic did not brown when I added them to the butter because I added them right before the butter was completely melted, and then added the flour shortly after. My prep time did take a little longer for two reasons, the boiling time of the water (because it was more shells and the time to chop ( which I chopped really small and cook the chicken (I used chicken breast .
By woods1985
on March 19, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I also couldn't find the REALLY big shells to stuff six, but was able to fit 24 jumbo shells into a 13 x 9 pan. Don't worry too much about having leftover filling preparing the recipe as stated with jumbo shells. I cooked the whole box of jumbo shells, and I think would have run out of filling before shells if I continued (using a second dish. I was cooking for 2 and decided one dish was already enough for leftovers! This is absolutely delicious! Excellent Alfredo sauce recipe!
Read all 31 reviews