Giant Stuffed Shells with Mornay Sauce

The story this dish tells

Giant Stuffed Shells with Mornay Sauce are a delicious encounter between two great culinary traditions: Italian and French. From Italy, they inherit the heartwarming spirit of filled pasta; from France, the refinement of a creamy, cheese-enriched Mornay sauce. This dish celebrates the union of flavors and techniques, combining the rustic texture of bronze-extruded pasta with the silky smoothness of a béchamel-based sauce. Each shell is a treasure of savory filling, offering comfort, elegance, and a festive spirit worthy of the finest tables. It is the perfect choice for special occasions or for sharing a beautiful meal with loved ones.

Health benefits

• Provides a good source of protein thanks to the ground chicken.

• Includes nutrient-rich vegetables such as spinach, carrots, and peppers.

• Uses bronze-extruded pasta, which typically holds sauces better and requires less added fats.

Preparation tips

• When cooking the pasta, make sure it is al dente to prevent it from tearing when filling.

• If the sauce thickens too much while assembling, gently thin it out with a little extra milk.

• Fill the shells generously but do not overstuff, to keep them easy to handle.

Best season to enjoy it

• This dish can be enjoyed year-round, but it shines especially during cooler months when creamy, comforting meals are most appreciated.

Food safety notes

• Ensure the ground chicken is fully cooked with no pink areas remaining before stuffing the shells.

• Keep the Mornay sauce at a simmer and stir constantly to prevent burning.

Giant Stuffed Shells with Mornay Sauce Recipe

Filling

Ingredients:

• 2 lb. ground chicken

• 1 tbsp avocado oil

• 2 cups fresh spinach, chopped

• ½ cup fresh carrots, diced small

• ½ cup onion, chopped

• ½ cup bell pepper, diced

• Salt and white pepper, to taste

Instructions:

1. Heat the oil in a large skillet over medium heat.

2. Add the carrots, onion, and bell pepper; sauté until softened.

3. Add the ground chicken, seasoning with salt and white pepper. Cook for about 5 minutes, breaking up the meat until fully separated and cooked through.

4. Stir in the spinach and cook until wilted. Set aside.

Pasta

Ingredients:

• 1 box Giant Shells (bronze-extruded pasta)

Instructions:

1. Cook the pasta shells according to the package directions.

2. Drain, rinse under cold water, and set aside.

Mornay Sauce with Artichokes

Ingredients:

• 4 tbsp unsalted butter

• ¼ cup all-purpose flour

• 3 cups milk

• 3 marinated artichoke hearts, chopped

• 1 cup Gruyère cheese, shredded

• ½ tsp nutmeg

Instructions:

1. In a saucepan over medium heat, melt the butter. Add the flour to create a roux, whisking until smooth. Cook for 3–5 minutes until lightly golden.

2. Gradually add half the milk, whisking constantly to keep the sauce smooth. Simmer gently until it starts to thicken.

3. Add the chopped artichokes and the rest of the milk, continuing to whisk constantly.

4. Once the sauce is smooth, stir in the Gruyère cheese and nutmeg. Whisk until the cheese melts and the sauce is thick and creamy. If lumps form, whisk vigorously.

Topping

Ingredients:

• 1 package shredded cheddar cheese

Assembly

1. Preheat the oven to 350°F (175°C).

2. Fill each cooked shell with the chicken and vegetable mixture and arrange them in a large baking dish.

3. Pour the Mornay sauce over the shells and top with shredded cheddar cheese.

4. Bake for 25 minutes, or until the cheese is bubbly and golden brown.

Storage and shelf life

• Store leftovers in an airtight container in the refrigerator for up to 3 days.

• To reheat, cover with foil and heat in the oven at 300°F (150°C) until hot.

• Freezing is not recommended as the sauce may separate.

Healthier ingredient swaps

• Use low-fat milk for a lighter sauce without compromising creaminess.

• Substitute ground turkey for chicken if preferred.

Pairing ideas

• Serve with a simple green salad and a crisp white wine.

• Serve with homemade garlic bread to make the most of the sauce.

🤓 Did you know?

• Roux is a classic French mixture of flour and fat, cooked together and used to thicken sauces and soups.

• Mornay sauce is simply a béchamel sauce enriched with grated cheese.

• Traditional pasta shapes are made with bronze dies, which give them a pale-yellow color and a rough texture that helps sauces cling better. This artisanal method results in superior pasta quality compared to Teflon-extruded pasta.

Dietary restrictions to consider

• Contains gluten (from the flour and pasta).

• Contains dairy (milk, butter, cheese).

Important: If you have any doubts about incorporating this food into your diet, it is always a good idea to consult with your dietitian or doctor.