Stuffed shells with chicken, cauliflower and broccoli

Name: Stuffed shells with chicken, cauliflower and broccoli
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 4 to 6
Cuisine: Québécoise
Ingredients: 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; 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

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

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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.