Recipe: Chicken Stuffed Shells with Spinach Bechamel Sauce (using mushrooms and prosciutto)

CHICKEN STUFFED SHELLS WITH SPINACH BECHAMEL SAUCE

12 large seashell shaped pasta

FOR THE FILLING:
3 tablespoons butter
3 teaspoons shallots, chopped fine
1 cup mushrooms, chopped
3 slices prosciutto, chopped fine
2 cups cooked chicken, shredded
2 tablespoons parsley, chopped
15 ounces Ricotta cheese
1 egg, beaten
1/4 cup Parmesan cheese, grated

FOR THE BECHAMEL SAUCE:
3 tablespoons butter
3 teaspoons all purpose flour
2 cups milk, heated
10 ounces frozen chopped spinach, drained and squeezed dry
1 teaspoon fresh lemon juice
1 teaspoon salt
Pinch of ground nutmeg
Freshly ground black pepper
1/4 cup Parmesan cheese, grated, for topping

Cook the pasta shells in plenty of boiling salted water until barely cooked, about 7 minutes; drain. Let stand in a bowl of cool water until ready to use.

TO PREPARE THE FILLING:
Heat 3 tablespoons butter in a medium skillet; add the shallots and mushrooms; saute until tender, about 10 minutes. Add the prosciutto; saute 2 minutes. Stir in the chicken and parsley.

In a large bowl, combine the Ricotta, egg, and Parmesan cheese; fold in chicken mixture until blended. Set aside.

TO PREPARE THE BECHAMEL SAUCE:
Heat 3 tablespoons butter in a small saucepan, gradually stir in flour. Cook stirring constantly, until smooth, about 3 minutes. Gradually stir in milk and cook stirring constantly until smooth and thickened, about 10 minutes.

Puree the spinach with half of the bechamel sauce in a food processor or blender. Add the remaining bechamel and lemon juice. Season with salt, nutmeg, and pepper. Set aside.

TO ASSEMBLE AND BAKE:
Preheat oven to 350 degrees F. Lightly butter a 9x13-inch baking dish.

Drain the pasta and invert on paper towels to blot dry. Fill shells with the chicken mixture. Arrange in baking dish. Pour the b chamel over the top. Sprinkle with some Parmesan.

Cover with foil and bake 30 minutes. Uncover and bake until browned and bubbly, about 15 minutes. Let stand approximately 10 minutes before serving.

Can be made ahead.

Makes 4 servings
Source: Gracious Gator Cooks by The Junior League of Gainesville, Florida