Ingredients:
- 1 (12-ounce/340g) package jumbo pasta shells
- 1 tablespoon olive oil (for shells)
- 1 teaspoon salt (for shells)
- 1 tablespoon olive oil (for filling)
- 1 pound (450g) boneless, skinless chicken breasts, diced small
- 1 small onion, finely chopped (about 1/2 cup)
- 2 cloves garlic, minced
- 1 (10-ounce/280g) package frozen spinach, thawed and squeezed dry
- 1/2 cup (120g) ricotta cheese
- 1/4 cup (30g) grated Parmesan cheese, plus more for topping
- 1 large egg, lightly beaten
- 1/4 teaspoon ground nutmeg (for filling)
- Salt and black pepper to taste
- 4 tablespoons (55g) unsalted butter (for béchamel)
- 4 tablespoons (30g) all-purpose flour (for béchamel)
- 3 cups (710ml) whole milk, warmed (for béchamel)
- 1/4 teaspoon ground nutmeg (for béchamel)
- Salt and white pepper to taste (for béchamel)
- 1/2 cup (60g) grated Parmesan cheese (for topping)
- 2 tablespoons breadcrumbs (panko preferred) (for topping)
- 1 tablespoon olive oil (for topping)
Instructions:
- Cook pasta shells according to package directions, adding olive oil and salt to the water. Drain and rinse under cold water. Set aside.
- Sauté onion and garlic in olive oil until softened. Add diced chicken and cook until cooked through and no longer pink. Remove from heat and stir in spinach, ricotta cheese, Parmesan cheese, egg, nutmeg, salt, and pepper. Mix well.
- Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes, until pale golden. Gradually whisk in warm milk, a little at a time, until smooth and thickened. Stir in nutmeg, salt, and white pepper.
- Preheat oven to 375°F (190°C). Spread a thin layer of béchamel sauce in the bottom of the baking dish. Stuff each shell with the chicken mixture and arrange in the baking dish. Pour the remaining béchamel sauce over the shells.
- Combine Parmesan cheese, breadcrumbs, and olive oil in a small bowl. Sprinkle the topping evenly over the shells.
- Bake for 25-30 minutes, or until golden brown and bubbly. Let stand for 5-10 minutes before serving.