Chicken Shells in a Cheese-Spinach Sauce

Ingredients

Conchiglioni Pasta 200g

For the Filling:

Chicken (thigh) 300g

Onion 1

Garlic 1 clove

Carrot 1

Vegetable oil 3 tbsp

Nutmeg 1/2 tsp

Salt to taste

Gouda Cheese 5 tbsp

Parmesan Cheese 1 tbsp

For the Sauce:

Spinach 400g

Garlic 2 cloves

Vegetable oil 3 tbsp

Nutmeg 1/2 tsp

Milk 1/2 cup

250g 20% Cream

Philadelphia Cheese 3 tbsp

Salt to taste

Ground Black Pepper to taste

Parmesan Cheese 2 tbsp

Grind the chicken and peeled carrots using a meat grinder on the medium setting. Finely chop the onion and garlic. Pour oil into a frying pan. Sauté the onion and garlic over medium heat until soft, about 1 minute. Add the ground chicken and carrots, stirring until browned. Add the nutmeg, grated Gouda cheese, and Parmesan cheese, and season with salt to taste.

Boil the shells for 2 minutes less than the package directions. Before adding the shells, add salt and 2-3 tablespoons of vegetable oil to the boiling water. Drain the boiled shells in a sieve and rinse with cold water. Stuff the shells with the filling.

To make the sauce: Chop the spinach. Place it in a colander and rinse. Bring a saucepan to a boil and twirl the spinach in the colander a couple of times. In a wide saucepan, sauté the garlic in vegetable oil. Add the spinach, and sauté for about a minute. Add the cream, soft cheese, and milk. Bring to a boil, then add the nutmeg, ground black pepper, Parmesan cheese, and salt to taste.

Place the stuffed shells in the sauce, preferably in a single layer. Cover, reduce the heat to low, and simmer for 5 minutes. If the sauce seems too thick, add more milk or water.

Enjoy!