Ingredients:

  • 1 (12 ounce/340g) package jumbo pasta shells
  • 1 tablespoon olive oil (15ml)
  • 1 teaspoon salt (5g)
  • 2 cups cooked, shredded chicken (approx. 300g)
  • 1 (15 ounce/425g) container ricotta cheese
  • 1 ½ cups shredded mozzarella cheese, divided (approx. 170g)
  • ½ cup grated Parmesan cheese, divided (approx. 50g)
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced
  • ½ teaspoon dried Italian seasoning (2.5g)
  • ¼ teaspoon salt (1.25g)
  • ⅛ teaspoon black pepper (.625g)
  • 4 tablespoons (½ stick) unsalted butter (57g)
  • 4 tablespoons all-purpose flour (30g)
  • 3 cups milk (whole or 2% recommended) (710ml)
  • ½ teaspoon salt (2.5g)
  • ¼ teaspoon white pepper (1.25g)
  • Pinch of nutmeg (optional)
  • ½ cup heavy cream (120ml)

Instructions:

  1. Cook pasta shells according to package directions until al dente. Drain and rinse with cold water to prevent sticking. Drizzle with olive oil and toss gently.
  2. In a large bowl, combine shredded chicken, ricotta cheese, 1 cup mozzarella cheese, ¼ cup parmesan cheese, egg, garlic, Italian seasoning, salt, and pepper. Mix well.
  3. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, until a smooth paste forms (a roux). Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly. Reduce heat to low and simmer for 5-7 minutes, until thickened. Stir in salt, white pepper, nutmeg (if using), and heavy cream.
  4. Preheat oven to 375°F (190°C/Gas Mark 5). Spoon or pipe the chicken mixture into each cooked shell.
  5. Spread a thin layer of cream sauce in the bottom of the baking dish. Arrange stuffed shells in the dish, seam-side up. Pour the remaining sauce over the shells. Sprinkle with remaining ½ cup mozzarella cheese and remaining ¼ cup parmesan cheese.
  6. Bake for 35-40 minutes, or until bubbly and golden brown. Let stand for 5-10 minutes before serving.