Conchiglioni stuffed with chicken and mushrooms
2 servings
40 minutes
Conchiglioni, these exquisite Italian pasta shells, are perfect for fillings, transforming simple pasta into a true culinary masterpiece. In this recipe, they are filled with tender chicken fillet, juicy mushrooms, and aromatic onions, creating a harmony of flavors. The sautéed ingredients are infused with spices and herbs, adding depth and richness to the taste. The climax is the béchamel sauce — velvety, creamy with a hint of spiciness. Baked under a golden cheese crust, conchiglioni become a delicate, warming dish perfect for a cozy dinner. Inspired by Italian traditions, this recipe combines simplicity and elegance, offering delight in every bite.
1
Cut the chicken fillet into small cubes.
- Chicken breast fillet: 100 g
2
Wash the mushrooms, dry them, and cut them into cubes.
- Button mushrooms: 100 g
3
Peel and finely chop the onion. Sauté the onion in a pan heated with olive oil.
- Onion: 1 piece
4
Add chicken and fry, stirring occasionally. Add mushrooms to the chicken and continue frying, stirring.
- Chicken breast fillet: 100 g
- Button mushrooms: 100 g
5
Turn off the heat, add greens, salt, and pepper. Mix. Cool down.
6
Boil pasta in a large amount of salted boiling water. Rinse with cold water and mix with a little vegetable oil to prevent sticking.
- Conchiglioni (large shells): 200 g
7
Stuff the pasta with filling and place it in a greased baking dish.
8
Pour with béchamel sauce. Bake in a preheated oven at 180 degrees for about 20 minutes.
9
Sprinkle the pasta with grated cheese and put it in the oven for another 5-7 minutes.
- Hard cheese: 50 g
10
For béchamel sauce, pour milk into a pot and heat it. Melt butter in a pan. Add flour and mix well.
- Milk: 2 glasss
- Butter: 10 g
- Wheat flour: 2 tablespoons
11
Pour in the milk, stirring the sauce vigorously. Bring the sauce to a boil, stirring until thickened. Add salt and pepper.
12
Turn off the heat and add pieces of butter to the sauce.
- Butter: 10 g
