Stuffed shells with chicken, cauliflower and broccoli
- Preparation 45 min
- Cooking 45 min
- Servings 4 to 6
- Freezing Absolutely
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🥘 A comforting classic with a sweet-salty twist
These stuffed shells with chicken, cauliflower and broccoli deliver exactly what you’d expect: creamy comfort, melted cheese, and a generous filling that holds together beautifully. The ground chicken wraps in velvety béchamel while the cauliflower and broccoli add tender texture without weighing down the dish. The maple syrup in the filling creates a subtle sweet-salty balance that pleasantly surprises without overpowering. It’s the kind of dish you make for a family dinner, a hockey game with friends, or when you want to feed a crowd without stress.
🧀 Perfect for prepping ahead and hosting without panic
This recipe comes together easily in two parts: the filling on one side, the sauce on the other, then the final assembly. Everything can be prepared a few hours ahead and refrigerated before baking. The jumbo shells stuff easily and the parmesan béchamel generously coats each bite. The mozzarella cheese gratinéed on top brings that golden crispy side everyone expects. An ideal dish for hosting without spending the evening in the kitchen.
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🔪 Drain the shells well after cooking
Rinsing the shells with cold water immediately stops the cooking and prevents them from continuing to soften. Draining them well in a colander eliminates excess water that would dilute the béchamel sauce during baking. Shells that are too wet create a watery sauce rather than a creamy one.
🍗 Drain the ground chicken after cooking
Ground chicken releases a lot of liquid during cooking. Draining this juice before adding the mozzarella cheese avoids a soggy filling that runs everywhere. A well-drained filling holds better in the shells and keeps a nice firm texture without being dry.
⏱ Cook the shells al dente, never too soft
The shells will continue cooking in the oven in the sauce. Taking them out al dente allows them to keep a nice hold and absorb the béchamel without falling apart. Overcooked shells become soft and difficult to stuff without tearing.
❄️ Assemble ahead and freeze before baking
These stuffed shells prepare beautifully ahead. Assemble the dish completely, cover tightly and freeze up to 3 months. Bake directly from frozen by adding 15 to 20 minutes to the cooking time and covering with aluminum foil for the first 20 minutes to prevent the cheese from burning.
🔥 Finish under the broiler for crispy golden cheese
The last 2 to 3 minutes under the broiler transform the top into an irresistible golden crust. Watch closely to prevent the cheese from burning. This step adds essential contrasting texture that distinguishes a good gratin from an excellent gratin.
Shells
- 340 g (12 oz) jumbo shells
- 1 Spanish onion, finely chopped
- 2 garlic cloves, finely chopped
- Olive oil
- 2 lb (900 g / 32 oz) ground chicken
- 1 cup (250 ml) broccoli cut into small florets
- 1 cup (250 ml) cauliflower cut into small florets
- 3 tbsp (45 ml) maple syrup
- 1/2 tsp (2.5 ml) herbes de Provence
- 3 cups (750 ml) shredded mozzarella cheese
- Salt and pepper from the mill
Béchamel sauce
- 3 tbsp (45 ml) butter
- 3 garlic cloves, finely chopped
- 3 tbsp (45 ml) all-purpose flour
- 4 cups (1 L) milk
- 1 1/2 cups (375 ml) parmesan cheese
- 1/2 tsp (2.5 ml) herbes de Provence
- Salt and pepper from the mill
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Preparation
- In a large pot filled with boiling salted water, cook the shells al dente following the package instructions. Pour into a colander, rinse with cold water to stop the cooking then drain well. Set aside.
- In the same pot heated over medium heat, add the onion, garlic and a good drizzle of olive oil. Salt, pepper and mix. Cook for 3 to 4 minutes stirring.
- Add the chicken, broccoli, cauliflower, maple syrup, herbes de Provence then salt and pepper. Cook while mixing for 7 to 8 minutes. Break the meat into small pieces. Drain and return to the pot, off the heat. Add 1 cup (250 ml) mozzarella cheese and mix.
- In a pot heated over medium-low heat, melt the butter and add the garlic. Cook while mixing for 2 to 3 minutes.
- Add the flour and mix. Cook for 2 minutes stirring.
- Add the milk, parmesan, herbes de Provence then salt and pepper. Mix with a whisk to dilute the flour.
- Bring to a boil, reduce to low heat and cook for 3 to 4 minutes while mixing, until the sauce thickens slightly. Taste and adjust seasoning if necessary. Pour 1 cup (250 ml) of sauce with the meat mixture and mix.
- Preheat the oven to 400°F (205°C).
- Pour 1 ladle of sauce into the bottom of a large baking dish (or two) and spread. Stuff the shells and place in the baking dish. Drizzle the shells with the remaining béchamel then bury with the remaining mozzarella cheese.
- Place in the oven and bake for 10 minutes. Set to BROIL and continue cooking for 2 to 3 minutes or until the cheese is golden. Serve immediately.
Absolutely. Spinach, zucchini, peppers or mushrooms work well. Cut into small pieces and cook with the chicken to eliminate excess water. Adjust quantities according to your preferences.
Yes, assemble the dish completely, cover and refrigerate up to 24 hours. Remove from fridge 30 minutes before baking to bring to room temperature. Add 5 to 10 minutes to the cooking time if the dish is still cold.
Absolutely. Ground turkey, ground pork or even ground beef work perfectly. The cooking time remains the same. For a vegetarian option, use cooked lentils or a mixture of chopped mushrooms.
No, but it brings an interesting sweet-salty balance. Simply omit if you prefer a more classic version. Or replace with a touch of honey or brown sugar to keep this subtle sweet note.
Whisk constantly while adding the milk to avoid lumps. If the sauce thickens too much, add a little hot milk while whisking until the desired consistency. A béchamel that’s too thick won’t coat the shells well.
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