Cordon Bleu Stuffed Shells with Crispy Prosciutto – This Cordon Bleu Stuffed Shells recipe is a unique twist on the traditional Italian dish. The combination of ground chicken, Gruyere cheese, and Dijon mustard creates a flavorful and creamy filling that is sure to impress your taste buds. The addition of crispy prosciutto on top adds the perfect salty crunch to this indulgent dish. It’s a delicious and hearty meal that’s perfect for a special occasion or just a cozy night in.
My husband and I love to experiment with different recipes, and this Cordon Bleu Stuffed Shells recipe quickly became a favorite in our household. It’s a dish that we enjoy making together, and it always brings us back to the first time we tried it at a fancy Italian restaurant. Now, we can enjoy the same delicious flavors at home. We love to serve it to guests and watch their faces light up as they take their first bite.
Why This Cordon Bleu Stuffed Shells Recipe Is Worth Trying?
- The combination of ground chicken, Gruyere cheese, and Dijon mustard creates a unique and delicious flavor profile that sets this recipe apart from traditional stuffed shells.
- The addition of crispy prosciutto on top adds the perfect salty crunch to this indulgent dish.
- It’s a great make-ahead meal that can be assembled the night before and baked the next day for a quick and easy dinner.
- It’s a great way to impress guests with a gourmet twist on a classic Italian dish.
Ingredients:
For the stuffed shells:
- 9 Large pasta shells
- 227g (1/2 lb.) Ground chicken
- 15mL (1 tbsp.) Olive oil
- 22.5g (3 tbsp.) All-purpose flour
- 42.5g (3 tbsp.) Unsalted butter
- 295mL (1 1/4 cups) Whole milk
- 15mL (1 tbsp.) Dijon
- 170g (1 1/2 cups) Shredded Gruyere, divided
- Fresh chives, garnish
- Salt and pepper to taste
For the crispy prosciutto:
- 4 slices Prosciutto
Directions:
Preheat your oven to 400 degrees F (205 degrees C).
Bring a large pot of salted water to a boil over high heat. Add 9 large pasta shells and cook until slightly al dente. Be sure to stir the shells occasionally to prevent them from sticking together. Drain and set aside to cool before filling.
While the pasta cooks, heat a skillet over medium-high heat. Add 1 tablespoon of olive oil, 1/2 pound of ground chicken, 1 tablespoon of Dijon mustard, salt, and pepper. Cook the chicken until no longer pink, which should take about 5 minutes. Remove from skillet and set aside.
In the same skillet, melt 3 tablespoons of unsalted butter. Whisk in 3 tablespoons of all-purpose flour and stir until a roux forms. Gradually add 1 and 1/4 cups of whole milk, stirring continuously until the mixture thickens. Remove skillet from heat and add in the cooked ground chicken, 1 cup of shredded Gruyere cheese, salt, and pepper. Stir to combine.
Spray an 8×5 inch baking dish with non-stick cooking spray. Take about 1 tablespoon of the chicken filling and stuff it inside each pasta shell. Repeat until all shells have been filled. You may have extra filling leftover.
Top the shells with the remaining 1/2 cup of shredded Gruyere cheese, cover the top with foil, and bake for about 25 minutes or until heated through and the cheese is melted and bubbly.
While the shells are baking, prepare the crispy prosciutto. Spray a small baking sheet with non-stick cooking spray. Place 4 slices of prosciutto on the baking sheet and bake for about 3 to 5 minutes at 400 degrees F (205 degrees C) or until crispy. Remove from the oven, cool, and chop into small pieces.
Once the shells are finished baking, remove from oven and garnish with fresh chives and crispy prosciutto. Serve immediately.
Notes:
- To make this dish even more decadent, you can substitute heavy cream for the whole milk in the sauce.
- You can also try different types of cheese, such as Fontina or Emmental, instead of Gruyere for a different flavor.
- If you have any extra filling, it can be used as a tasty dip or spread for crackers or vegetables.
- These shells can be made ahead of time and stored in the fridge until ready to bake. Just be sure to cover them tightly with foil before storing.
In conclusion, these Cordon Bleu Stuffed Shells with Crispy Prosciutto are a delicious and unique twist on the classic Italian pasta dish. The creamy and cheesy filling mixed with the savory ground chicken and crispy prosciutto create a perfect balance of flavors and textures. This recipe is sure to impress your family and friends at your next dinner party, or can be enjoyed as a comforting weeknight meal. With simple ingredients and easy-to-follow directions, you can easily make this recipe at home and enjoy the gourmet flavors in the comfort of your own kitchen. Give it a try and savor the deliciousness!
FAQ
Can I use a different type of meat for the filling?
Yes, you can use ground turkey or pork instead of chicken if you prefer.
Can I make this dish ahead of time?
Yes, you can assemble the shells ahead of time and store them in the fridge until ready to bake. Just be sure to cover them tightly with foil before storing. You may need to add a few extra minutes to the baking time if the shells are cold from the fridge.
Can I freeze this dish?
Yes, you can freeze the shells before or after baking. To freeze before baking, assemble the shells and then cover tightly with foil and freeze. When ready to bake, remove from freezer and let thaw in the fridge overnight. Then bake as directed in the recipe, adding a few extra minutes to the baking time if necessary. To freeze after baking, let the shells cool completely and then place in an airtight container and freeze. To reheat, remove from freezer and let thaw in the fridge overnight. Then reheat in the oven at 350 degrees until heated through.
Can I use a different type of pasta?
Yes, you can use any type of pasta you prefer. Just be sure to adjust the cooking time according to the instructions on the pasta package.
Cordon Bleu Stuffed Shells with Crispy Prosciutto
Ingredients
For the stuffed shells:
- 9 Large pasta shells
- 227 g 1/2 lb. Ground chicken
- 15 mL 1 tbsp. Olive oil
- 22.5 g 3 tbsp. All-purpose flour
- 42.5 g 3 tbsp. Unsalted butter
- 295 mL 1 1/4 cups Whole milk
- 15 mL 1 tbsp. Dijon
- 170 g 1 1/2 cups Shredded Gruyere, divided
- Fresh chives garnish
- Salt and pepper to taste
For the crispy prosciutto:
- 4 slices Prosciutto
Instructions
- Preheat your oven to 400 degrees F (205 degrees C).
- Bring a large pot of salted water to a boil over high heat. Add 9 large pasta shells and cook until slightly al dente. Be sure to stir the shells occasionally to prevent them from sticking together. Drain and set aside to cool before filling.
- While the pasta cooks, heat a skillet over medium-high heat. Add 1 tablespoon of olive oil, 1/2 pound of ground chicken, 1 tablespoon of Dijon mustard, salt, and pepper. Cook the chicken until no longer pink, which should take about 5 minutes. Remove from skillet and set aside.
- In the same skillet, melt 3 tablespoons of unsalted butter. Whisk in 3 tablespoons of all-purpose flour and stir until a roux forms. Gradually add 1 and 1/4 cups of whole milk, stirring continuously until the mixture thickens. Remove skillet from heat and add in the cooked ground chicken, 1 cup of shredded Gruyere cheese, salt, and pepper. Stir to combine.
- Spray an 8x5 inch baking dish with non-stick cooking spray. Take about 1 tablespoon of the chicken filling and stuff it inside each pasta shell. Repeat until all shells have been filled. You may have extra filling leftover.
- Top the shells with the remaining 1/2 cup of shredded Gruyere cheese, cover the top with foil, and bake for about 25 minutes or until heated through and the cheese is melted and bubbly.
- While the shells are baking, prepare the crispy prosciutto. Spray a small baking sheet with non-stick cooking spray. Place 4 slices of prosciutto on the baking sheet and bake for about 3 to 5 minutes at 400 degrees F (205 degrees C) or until crispy. Remove from the oven, cool, and chop into small pieces.
- Once the shells are finished baking, remove from oven and garnish with fresh chives and crispy prosciutto. Serve immediately.
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