Pasta Shells Stuffed With Chicken, Spinach & Ricotta

Pasta Shells Stuffed With Chicken, Spinach & Ricotta

These Stuffed Pasta Shells (Conchiglioni) are the ultimate comfort food, raising the bar on this classic pasta dish to next level.

Traditionally, spinach and ricotta, make a perfect pairing in Mediterranean cuisine, and this appetiser is no exception. But we’ve taken it a step further, by adding chicken, making it even more hearty and satisfying.

Each shell is served on a bed of rich Romana sauce, topped with a generous dollop of coarse basil pesto and a sprinkling of Parmesan (actual Parmesan, you know, the real stuff— not your everyday supermarket Parmesan, but Parmigiana Reggiano- delish!

You will find, this mouthwatering party appetiser will be a slam dunk!

Overflowing with Mediterranean flavours (love, love, love), these Stuffed Conchiglioni are a delicious addition to your party menu.

Whether served hot or cold, they are simply irresistible. To be completely honest, I’m a little obsessed with them myself.

Get your Italian on & try my version of stuffed Conchiglioni & tell me what you think!

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Pasta Shells Stuffed With Chicken, Spinach & Ricotta

(Serves 12 Prep 40mins)

You Will Need:

• Conchiglioni (Large Pasta Shells): These large, shell-shaped pasta pieces are perfect for stuffing and hold a lot of filling. Alot of supermarkets stock the smaller shells but your more boutique supermarket or deli should hopefully stock these large ones.
• Romana Sauce: A rich tomato-based sauce, flavoured with garlic, onions, Italian herbs & cheese, that complements the stuffed pasta shells & helps tie all the Mediterranean flavours together.
• BBQ Chicken: If you are a vegetarian, you could eliminate this otherwise to make it simple, I have used pre-cooked BBQ chicken from the supermarket & shredded into small pieces. Discard the skin and bones and it adds a heartiness to the dish.
• Ricotta Cheese: Ricotta is a creamy, mild cheese adding a smooth creamy texture to the filling. Spinach & Ricotta are traditionally paired together in a lot of Italian dishes.

• Baby Spinach: I have used baby spinach here. It is a staple in our household and is packed with nutrients. Just make sure your spinach is washed.
• Fresh Basil Leaves: A good handful of fresh basil adds a sweetness and that Mediterranean aromatic flavour.
• Fresh Rocket (Arugula): Known for it’s peppery flavour and slight bitterness, rocket helps to balance the richness of the other ingredients.
• Garlic Cloves: Fresh garlic adds a pungent, savoury note to the filling. Got to have garlic!
• Olive Oil: Extra virgin olive oil adds a rich, fruity flavour and helps to blend the filling mixture smoothly. As you know, I like my garlic and I use a garlic Olive oil for that extra garlicky flavour.
• Sea Salt: As the Ricotta can be mild in flavour, a good pinch of Sea salt is needed here. It enhances the flavours of all the ingredients in the filling.

Basil Pesto

• Fresh Basil Leaves
• Olive Oil
• Parmesan Cheese
• Garlic Cloves
• Sea Salt
• Pine Nuts

You can use a store-bought pesto (not as nice in my opinion) or make your own. My recipe card is Here

Garnish

• Parmigiano Reggiano: Finely grated, for garnish
  • This aged Italian cheese adds a sharp, complex flavour when grated over the finished dish and has a distinct flavour. You can use regular Parmesan.

Instructions:

1. Bring a large pot of water to the boil (only fill 2/3)
2. Cook the Conchiglioni: Gently add the Conchiglioni Shells to the water & simmer for approx 12mins. The shells should be cooked al dente- meaning, it should be tender yet still firm to the bite. All stove tops and pots are different so, this time may be shorter or longer for you accordingly. Once cooked, drain your pasta in a colander, rinse it under cold water to stop the cooking process while you prepare the other ingredients.
3. Make the Spinach and Ricotta mix: In a mini processor, add the Spinach, Ricotta, Basil, Rocket, Garlic, Salt, Olive oil & process to a creamy consistency. It is good to be conscious of texture with your cooking and use a contrast of texture ie: creamy spinach & ricotta vs coarse Basil pesto.
4. Add the Chicken to the Spinach & Ricotta cream: The bbq chicken will be a little greasy and therefore messy to work with so using kitchen gloves, break up your bbq chicken into small pieces, (discarding skin & any bones) and add it to a medium sized bowl with the spinach & ricotta and mix thoroughly to combine.
5. Make your Basil pesto: Now you can use a store-bought pesto, but firstly they are usually a creamy texture and you want that contrast of a coarse pesto, secondly, I find the homemade ones so much more flavourful. You can always do what I do and if I am making any sort of pesto, I make a large batch and freeze the rest for another time. My Basil Pesto recipe card is Here.
6. Fill your pasta shells: Filling the shells can be a bit messy but I find it easier to use your hands to fill them so, with your gloves on, fill your pasta shells with your chicken, spinach & ricotta mix.
7. Heat the Romana sauce: In a microwave, heat your tomato pasta sauce for 1- 2min until warmed through then, add 1 tbsp sauce to the bottom of your canapé saucer.
8. Place 1 filled pasta shell on top of the sauce.
9. Garnish: Dress your pasta shells with a tsp basil pesto and some shaved or finely grated Parmigiana Reggiano for the finishing touch. You can also add a fresh basil leaf to each if you wish.
10. Serve & enjoy!

Helpful Tips

• Not all supermarkets sell the large conchiglioni (pasta shells) but you definitely need the large ones for this dish.

• Your time for cooking the pasta shells may vary depending on pots and stove tops but you don’t want to overcook the shells so they fall apart and you want them to be from but cooked.

• There are a variety of options for fillings. If you are vegetarian, you can eliminate the chicken from the recipe.

• You want to balance textures, which is why I have made a coarse basil pesto- for a contrast to your creamy ricotta filling.

• You could use any pasta sauce here – I have chosen a Romana sauce, which here in Australia, is sold at Aldi & is delish!. It has Romano and Parmesan cheese in it.

• If you don’t have canapé saucers at home, you could use any saucer. You can also purchase small canapé dishes at the discount store. You will need to serve these with a small cocktail fork (also available at a variety of discount stores).

• You could substitute your Ricotta cheese with feta. I would choose a creamier variety of feta for your filling like Danish feta- definitely not a crumbly variety like Greek feta.

Pasta Shells Stuffed With Chicken, Spinach & Ricotta

Recipe

(Serves 12 Prep 40)

Ingredients

• 500g Conchiglioni
• ½ jar of Romana sauce
• ½ BBQ Chicken
• 200g Ricotta
• 100g baby spinach
• 1 handful of basil leaves
• 1 handful rocket
• 2 cloves Garlic
• ¼ cup olive oil
• Pinch of Sea Salt
• Parmigiano Reggiano finely grated

For the Pesto

• 1 good handful of fresh Basil
• 1 pinch Sea Salt
• 3 Tbsp Olive oil
• 40g Parmesan
• 1-2 Garlic cloves
• 2 Tbsp Toasted Pine Nuts

Method

1. Bring a large pot of water to the boil (only fill 2/3)
2. Gently add Conchiglioni Shells to the water
3. Simmer for 12 mins
4. The shells should be cooked al Dente
5. Drain
6. In a mini processor, add Spinach, Ricotta, Basil, Rocket, Garlic, Salt, Olive oil & process
7. Using kitchen gloves, break up your bbq chicken, discarding skin
8. In a medium bowl, add chicken, spinach and ricotta & mix thoroughly
9. Add all pesto ingredient to the bowl of a mini processor & process
10. Fill your pasta shells with your chicken mix
11. Heat the Romana sauce in the microwave
12. Add a tbsp sauce to the bottom of your canapé saucer
13. place 1 pasta shell on top
14. Dress your pasta shells with a tsp basil pesto and some shaved or finely grated Parmigiana Reggiano
15. Serve & enjoy!

Wine Pairing Suggestions:

Chardonnay: A well-balanced Chardonnay, particularly one that is lightly oaked, will complement the creamy ricotta and the richness of the Romana sauce without overwhelming the delicate spinach and basil flavours. The subtle oak notes can also match well with the BBQ chicken’s smokey hints.

Sauvignon Blanc: This wine’s bright acidity and herbal notes will enhance the freshness of the spinach, basil, and rocket. It provides a nice contrast to the creamy texture of the ricotta and cuts through the richness of the dish.

Pinot Grigio: A crisp and light Pinot Grigio will pair beautifully with the garlic and olive oil, providing a refreshing counterpoint to the heavier components like the cheese and chicken.

Chianti: Chianti, with its bright acidity and red fruit flavours, pairs well with tomato-based sauces like Romana sauce. It also complements the herbaceous notes of basil and rocket while providing a nice balance to the creamy ricotta and rich chicken.

Rosé: A dry rosé offers a good balance of acidity and subtle fruitiness, which can complement the various flavours in the dish without overpowering them. It’s particularly enjoyable, served chilled, making it a versatile option for serving hot or cold pasta shells.

Prosecco: For a festive touch, Prosecco’s light bubbles and slightly sweet profile can enhance the dish’s flavours, providing a refreshing palate cleanser between bites. Its versatility makes it a great choice for a party appetiser.

Spotlight

Parmigiano Reggiano (the real Parmesan)

Originating in the Emilia-Romagna region of Italy, Parmigiano Reggiano has been crafted meticulously since the Middle Ages.

The cheese’s name is derived from the areas where it is produced: Parma, Reggio Emilia, and parts of Bologna, Modena, and Mantua.

Each wheel of Parmigiano Reggiano is a testament to the dedication and skill of the cheesemakers who uphold these centuries-old practices.

Creating Parmigiano Reggiano is a labour-intensive process that starts with the finest quality milk. The milk is sourced from cows fed a strict diet of grass and hay, ensuring its purity and richness.

The cheesemaking process involves adding natural whey and rennet to the milk, then carefully heating and stirring it to form curds.

These curds are pressed into moulds and aged for a minimum of 12 months, though many are aged for 24 months or longer to develop deeper, more complex flavours.

Parmigiano Reggiano is renowned for its unique and multifaceted flavour. It has a granular texture that crumbles beautifully, releasing its rich aroma.

The taste is a harmonious blend of nutty, salty, and slightly sweet notes, with hints of umami that linger on the palate.

This complexity makes it an incredibly versatile cheese, enhancing a wide variety of dishes from pasta and risotto to salads and soups.

The uses of Parmigiano Reggiano in the kitchen are virtually limitless, used in pasta dishes, risottos, salads, for snacking, cheese platters.

Experts would suggest, there is no comparison between regular Parmesan & Parmigiano Reggiano.