Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 1 tbsp (15ml) olive oil
  • 1 small yellow onion, finely chopped (about 1/2 cup)
  • 2 cloves garlic, minced
  • 10 oz (283g) fresh spinach, roughly chopped
  • 15 oz (425g) ricotta cheese, whole milk
  • 1 large egg, lightly beaten
  • 1/2 cup (50g) grated Parmigiano-Reggiano cheese, plus more for topping
  • 1/4 cup (30g) grated Pecorino Romano cheese
  • 1/4 cup (15g) chopped fresh parsley
  • 1/4 tsp grated nutmeg
  • Salt and freshly ground black pepper to taste
  • 1 (12 oz / 340g) box jumbo pasta shells
  • 6 tbsp (85g) unsalted butter
  • 6 tbsp (45g) all-purpose flour
  • 4 cups (946ml) whole milk, warmed
  • 1 cup (100g) grated Parmigiano-Reggiano cheese
  • Salt and freshly ground white pepper to taste

Instructions:

  1. Poach or bake chicken breasts until cooked through. Shred with two forks and set aside.
  2. Sauté onion and garlic in olive oil until softened. Add spinach and cook until wilted. Cool slightly.
  3. In a large bowl, combine shredded chicken, spinach mixture, ricotta, egg, cheeses, parsley, nutmeg, salt, and pepper. Mix well.
  4. Cook pasta shells according to package directions, but slightly al dente to prevent them from becoming mushy during baking. Drain and rinse with cold water.
  5. Melt butter in a saucepan. Whisk in flour to create a roux. Gradually whisk in warmed milk, cooking until thickened and smooth. Stir in Parmigiano-Reggiano, salt, and white pepper.
  6. Spoon the chicken and spinach filling into each cooked pasta shell.
  7. Spread a thin layer of white sauce in the baking dish. Arrange stuffed shells in the dish, spooning more sauce over the top. Sprinkle with additional Parmigiano-Reggiano cheese.
  8. Bake in a preheated oven (375°F/190°C) until bubbly and golden brown, about 30-35 minutes.
  9. Let stand for 10 minutes before serving.