Food Network UK

Stuffed shells with chicken and rocket and creamy alfredo sauce

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Ingredients

  • For the filled pasta:

  • 6 jumbo pasta shells (conchiglioni)
  • 115g ricotta cheese
  • 25g Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated Parmesan
  • 1/2 tbsp olive oil
  • 1 clove garlic, minced
  • 30g rocket
  • 125g Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped cooked chicken (rotisserie chicken works well)
  • 1/4 tsp salt
  • 1/8 tsp ground black pepper

  • For the sauce:

  • 55g Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter
  • 1 clove garlic, minced
  • 2 tbsp plain flour
  • 500ml double cream
  • 125ml milk
  • 3 tbsp Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped fresh chives
  • 100g plus 3 tbsp Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated Parmesan
  • 200g grape tomato halved
  • Italian parsley for garnish

Use imperial measurements

Method

How to make Stuffed shells with chicken and rocket and creamy alfredo sauce

1) Preheat the oven to 180C/Gas 4. Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter a 20 by 30-cm glass baking dish and set aside.

2) Bring a large pot of water to the 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.

3) In a large bowl mix together the ricotta and Parmesan. Heat the oil in a medium pan over medium heat, add the garlic and cook 1 minute, being careful not to brown. Stir in the rocket until just wilted, about 2 minutes.

4) Add the Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped chicken to the pan and stir well. Remove the pan from the heat and set aside to cool for about 10 minutes.

5) Add the chicken mixture to the cheese mixture and stir carefully. Stuff each shell with approximately 50g of the chicken/cheese filling and place in the prepared baking dish.

6) For the sauce, heat the Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter in a medium saucepan over medium heat. Add the garlic and cook for about 1 minute until fragrant but not brown. Add the flour and Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisk until smooth.

7) Gradually add the cream and milk and Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisk until mixture begins to thicken and bubble. Remove from heat and add the chives, 100g Parmesan, cherry tomatoes and stir gently. Pour sauce over shells and sprinkle with remaining 3 tbsp of Parmesan.

8) Bake for 30 minutes until the sauce is bubbling and the cheese is golden brown. Sprinkle with parsley.

FNK notes: Recipe makes too much filling