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Stuffed Conchiglione with Chicken and Ricotta

Public
Course: Main course
Preparation time: 30 minutes
Cooking time: 30 minutes
Energy: 915 kcal / serving

Instructions

  • 1.   Finely chop the chicken (raw) and mix it with the ricotta.
  • 2.   Add parsley, chives, salt, and pepper (season generously, as chicken is bland).
  • 3.   Stuff the conchiglione shells, place them in a dish, and then bake.
  • 4.   Prepare a thin béchamel sauce.
  • 5.   Add tomato paste and gruyère cheese to the béchamel.
  • 6.   Pour the béchamel sauce over the pasta (making sure they are completely covered) and sprinkle with gruyère cheese.
  • 7.   Bake for about 30 minutes in the oven at 220°C (th 7-8).

Ingredients for servings

  • 1 liter of milk
  • 100 g of butter
  • 50 g of flour
  • 2 small tomato paste
  • 500 g of conchiglioni
  • 400 g of chicken breast
  • 2 ricotta

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    915 kcal
    46 %
  • Fat
    28,45 g
    41 %
  • of which saturated
    17,28 g
    86 %
  • Carbohydrates
    109,49 g
    42 %
  • of which sugar
    19,82 g
    22 %
  • Protein
    49,98 g
    100 %
  • Fibers
    5,66 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.