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Stuffed pasta shells stuffed with cheese and chicken in tomato sauce

Stuffed pasta shells stuffed with cheese and chicken in tomato sauce

Ingredients

  1. Conchiglion shell pasta 24-25 pcs
  2. Chicken fillet 300 gr
  3. Mozzarella Cheese 300 gr
  4. Ricotta cheese 300 gr
  5. Grated Parmesan cheese 1/2 cup
  6. Canned tomatoes in tomato juice, peeled 1 l can
  7. Onion 1 large onion
  8. 2 cloves of garlic
  9. Dry red wine 1/2 cup
  10. Dried oregano to taste
  11. Dried basil to taste
  12. Parsley to taste
  13. Black pepper to taste
  14. Salt to taste
  • Main IngredientsChicken, Pasta
  • World CuisineItalian Cuisine

Cooking:


Cut chicken into small cubes and fry. Grate mozzarella and parmesan. Mix half grated mozzarella, parmesan, ricotta, oregano, basil in a bowl. Fry the onion. Add garlic and fry for about a minute. Pour in wine and simmer for 3 minutes over high heat. Add tomatoes with juice, parsley. With a spatula in a frying pan, divide the tomatoes into pieces. Cover and simmer for 15 minutes over low heat.
Boil large shells, rinse and lay on a towel. Distribute half of the tomato sauce on the bottom of the baking dish. Stir the conciglioni with the cheese mixture, add the chicken fillet. put in the form. Top with the remaining tomato sauce and sprinkle with the remaining grated mozzarella cheese. Put the baked in the oven preheated to 200 degrees for 25 minutes.