Stuffed shells with chicken, cauliflower and broccoli

  • Preparation 45 min
  • Cooking 45 min
  • Servings 4 to 6
  • Freezing Absolutely


Ingredients for the shells

  • 340g giant shells
  • 1 yellow onion, finely chopped
  • 2 garlic cloves, finely chopped
  • Olive oil
  • 2 lb ground chicken
  • 1 cup broccoli cut into small florets
  • 1 cup cauliflower cut into small florets
  • 3 tablespoons maple syrup
  • 1/2 teaspoon Provence herbs
  • 3 cups grated mozzarella cheese
  • Salt and pepper from the mill

Ingredients for the sauce

  • 3 tablespoons butter
  • 3 garlic cloves, finely chopped
  • 3 tablespoons all-purpose flour
  • 4 cups milk
  • 1 1/2 cup finely grated parmesan cheese
  • 1/2 teaspoon Provence herbs
  • Salt and pepper from the mill



  • In a large saucepan filled with salted boiling water, cook shells al dente following instructions on the package. Pour into a colander, rinse with cold water to stop cooking and drain well. Set aside.
  • In the same saucepan over medium heat, add the onion, garlic and a dash of olive oil. Season with salt and pepper then stir. Cook 3 to 4 minutes, stirring.
  • Add ground chicken, broccoli, cauliflower, maple syrup, Provence herbs and season with salt and pepper. Cook stirring for 7 to 8 minutes. Break meat into small chunks. Drain and return to the saucepan, out of the heat. Add 1 cup mozzarella cheese and toss.
  • In a saucepan over medium heat, melt the butter and add the garlic. Cook stirring for 2 to 3 minutes.
  • Add the flour and mix. Cook for 2 minutes, stirring.
  • Add milk, parmesan cheese and Provence herbs then season with salt and pepper. Stir with a whisk to dilute flour.
  • Bring to a boil, reduce to low heat and cook for 3 to 4 minutes, stirring, until sauce is slightly thickened. Taste and adjust seasoning if necessary. Pour 1 cup of sauce with the meat mixture and toss.
  • Preheat the oven to 400°F.
  • 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. Cover the shells with the rest of the sauce and bury with the rest of the mozzarella cheese.
  • Place in the oven and cook for 10 minutes. Put oven at BROIL and continue cooking for 2 to 3 minutes or until cheese is golden. Serve immediately !