Stuffed Conchiglioni (Shell Macaroni) with Chicken and Cheese
by Editorial Staff
This recipe for stuffed shell pasta uses 3 types of cheese as the filling – mozzarella, ricotta, and parmesan, as well as pieces of fried chicken fillet. Stuffed conchiglioni (large shell macaroni) are baked in the oven, with tomato sauce and grated mozzarella cheese.
Ingredients
Conciglioni (large shell pasta) – 24-25 pcs.
Chicken fillet – 300 g
Mozzarella cheese – 300 g
Ricotta cheese – 300 g
Parmesan cheese (grated) – 1/2 cup
Tomatoes in tomato juice, peeled – 1-liter jar
Large onion – 1 pc.
Garlic – 2 cloves
Dry red wine – 1/2 cup
Dried oregano
Dried basil
Parsley
Black pepper
Salt
Directons
Cut the chicken fillet into small cubes. Fry the fillets. Fry the chopped onion.
Add garlic and fry for about a minute. Pour in the wine and simmer for 3 minutes over high heat. Add the tomatoes along with the juice.
Divide the tomatoes with a spatula in a skillet. Add chopped parsley. Cover and simmer for 15 minutes over low heat. Grate mozzarella on a coarse grater.
Grate Parmesan on a fine grater. In a bowl, mix half of the grated mozzarella, parmesan, and ricotta. Add oregano, basil.
Boil large shell pasta, rinse, and lay on a towel. Spread half the tomato sauce over the bottom of the baking dish.
Fill the conciglioni (large shell macaroni) with the cheese mixture, put in a mold. Add chicken fillet. Drizzle over the remaining tomato sauce. Sprinkle with the remaining grated mozzarella cheese.
Put the stuffed shell pasta and bake in an oven preheated to 200 degrees for 25 minutes.
Stuffed conchiglioni (large shells) stuffed with cheese and chicken, with tomato sauce, ready.
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Ingredients
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