Instead of making the basic ricotta and spinach stuffed pasta shells which you can easily find in the frozen section at your local grocery store, I wanted to kick the flavors up a notch. The savory and salty prosciutto pairs perfectly with the creamy, butteriness of the brie.
Brie is a soft, creamy, buttery cheese that originated in France, and is produced internationally. It has a creamy interior with a soft, bloomy, edible rind of white mold. Brie is traditionally made from cows milk, but can be made from goat’s milk.
Nothing beats a bubbly pasta bake, piping hot straight out of the oven. No matter what the reason you may need some comfort food, these stuffed giant pasta shells filled with chicken, wrapped in prosciutto and covered in a creamy Brie sauce is one for the repertoire.
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- 20 jumbo shells, cooked al dente & drained
- 2 cups chicken, cooked & chopped
- 1 1/2 cup zucchini, roughly chopped
- 1 cup red onion, chopped
- 2 cloves garlic, minced
- 170 ml marinated artichoke hearts, drained & chopped Reserve 2 Tbsp of marinade
- 1-2 Tbsp reserved marinade from artichokes
- 1 Tbsp Italian seasoning
- 1/2 tsp sea salt
- 10 slices prosciutto, thinly sliced & cut in half lengthwise
- 1/2 cup butter,
- 1/2 cup flour
- 280 gm creamy brie
Ingredients
Stuffed Shells
Brie Sauce
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- Preheat oven to 350 F.
- In a medium mixing bowl, combine shredded chicken, zucchini, red onion, artichokes, reserved marinade and sea salt. Toss to combine. Stuff mixture into al dente cooked pasta shells. Cut 10 pieces of prosciutto into half lengthwise. Wrap each shell in a piece of prosciutto, placing closely together into a 9 x 13-inch baking dish. Set aside.
- In a heavy bottom saucepan, add flour & butter, whisking over medium-low heat until a blond roux has formed. Add brie, whisking well until smooth. Pour brie sauce over chicken stuffed shells.
- Bake, uncovered, for 15-20 minutes or until shells are fully heated. Remove & top with minced parsley and Parmesan cheese.