September 02, 2016
Comfort Food, Dinner, Lunch,
Main Dish, Casseroles, Poultry, Chicken, Dairy, Pasta, Italian, North American, Budget-Friendly, Kid Pleaser, Make-Ahead, Entertaining, Game/Sports Day, Sunday Dinner, Microwave, Oven Bake, Stove Top, Make it from scratch more
Add toRecipe Book
Add toShopping List
"This was a play off of a couple of different recipes. But, I have to admit ... it turned out really really good. I mixed a casserole dish with a stuffed shell recipe; and, came up with this. Unlike most stuffed shells; this one, does NOT have ricotta cheese. The end result was - everyone loved them. Now, this makes a large pan; so, this will serve 6-8+ people; especially with a side salad; and, maybe some garlic bread."
Shells ... Cook the shells according to package directions in plenty of salted water. Then, drain, and transfer to a cooling rack or plate.
Bechemel Sauce ... In a pot over medium heat, melt the butter; then, whisk in the flour, constantly stirring. Cook a good minute to rid of that 'raw' flour taste. Then, add the wine, sherry, chicken broth; and, whisk again until everything is mixed through and smooth. Next, add the milk, worcestershire sauce, mustard, and pinch of nutmeg; and, continue to cook on medium heat; just until the sauce begins to thicken. DO NOT let it come to a boil. Reduce to low heat; then, add the cheese (a little at a time) continually whisking to combine.
The sauce is done. Now, I don't like the sauce too thick; so, you can always add a bit more broth, if it seems a bit too thick to you. It really is a personal preference. Season with salt and pepper, only if necessary; and, to your tastes.
Filling ... *See Note - First, rather than sauteing the onions and broccoli, simply add them to a small bowl; and, cover with plastic wrap. Microwave 1-2 minutes on medium heat; just to give them a head start. It saves having to dirty up another pan. Make sure to drain any water that may be in the bowl, cool; then, add to the bowl with the rest of the filling.
Another Tip: Make sure the chicken, ham, and cheese, etc. are all room temp. You don't want to be adding COLD ingredients at this point. Then, in a large bowl; add the chicken, ham, microwaved onions and broccoli, cheese, and bechemel sauce, all purpose seasoning; and, mix until it is well combined. Taste and season with salt and pepper if necessary. Remember, the ham and cheese are salty; so, go easy on the salt. Then, fold in the broccoli, trying not to break it up too much. *Note - Now, if the filling seems to dry, you can add a bit more bechemel; but, I don't find it necessary.
Topping ... Add both cheeses, panko bread crumbs, and olive oil to a small bowl; and, mix to combine.
Shells ... Add plenty of the filling to each shell, then transfer the shells to the baking dish. I did line a 13x9" pan with parchment paper, and lightly sprayed with a non stick spray; and, also added a little bechemel to the bottom of the dish - just enough to lightly cover the bottom. Once all your shells are in the dish; pour the remaining bechemel sauce over each shell. Then, add the cheesy panko bread topping on top.
Bake ... On the middle shelf in a 350 degree oven, covered for 20 minutes; then, uncovered for 15-20 minutes, until golden brown. Remove, and cover with foil to rest a few minutes before serving.
Serve and ENJOY! ... This to me is a pretty rich dish; so, I like something light; maybe a tomato salad; or just a fruit salad on the side. These also freeze really well; so, a great dish to make ahead too. They can be frozen before baking; or, after baking as leftovers.
One of the most flavor-filled cooking styles you can make is with a slow cooker. No matter...
Everyone loves great chicken dishes and these recipes are no exception. Packed with...
Bring out the true pasta lover in you! This tasty pasta recipes roundup showcases a...
Recipe Stories / Blog
For those who like Japanese food, this is just like your California roll. Just,...
Ok. I admit. there is nothing in the world quite like making the perfect meal. I...
I am on a roll. And when I am on a role, I go all out. What, you ask? Pasta....