This dish can be assembled ahead of time and popped in the oven when ready to eat. If you're looking for a quick fix midweek meal or feeding a crowd, you can replace the homemade meatballs with shop bought mini beef meatballs.
What equipment do you recommend?Check my 'Kitchen Essentials' list on Amazon!
Ingredients
- 100 g fresh bread crusts removed
- 70 ml milk
- 300 g conchiglioni pasta shells
- 1 tbsp olive oil
- 8 tbsp fresh parsley leaves chopped
- 80 g parmesan grated
- 1 clove garlic roughly chopped
- 400 g chicken thigh fillets roughly chopped
- 1/2 tsp salt
- 1 egg
- 700 g marinara sauce (shop bought or use my recipe)
- 300 g ricotta
- 4 tbsp basil leaves torn
- extra parmesan to finish
Instructions
- Tear the bread into pieces and soak in milk for 10 minutes while you cook the pasta.
- In a large pan of salted boiling water cook the pasta shells for 10 minutes, drain, tip into a bowl and drizzle with olive oil, set aside to cool. Preheat the oven to 180C Fan.
- To the bowl of a food processor, add soaked bread, half the parsley, garlic and half the parmesan. Whizz until well combines and the bread becomes crumbs. Add the chicken, salt and eg, pulse a few times.
- Oil a baking tray. Form the chicken into small balls, place on the tray and roast in the oven for 15 minutes turning occasionally.
- Pour the tomato sauce into a baking dish or tin large enough to add the filled pasta shells in one layer.
- While the chicken is cooking, combine ricotta with the remaining parsley and parmesan, add the basil and a few pinches of salt.
Nutrition
Calories: 586kcalCarbohydrates: 55gProtein: 32gFat: 26gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 129mgSodium: 1156mgPotassium: 747mgFiber: 4gSugar: 7gVitamin A: 1470IUVitamin C: 16mgCalcium: 344mgIron: 4mg
Tried this recipe?Let us know how it was!