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Friday, December 21, 2012,10:12 PM by
J.Sujatha

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CONCHIGLIE WITH CHICKEN AND RICOTTA

Serves :
4

Preparation Time :
25 minutes

Cooking Time :
1 hour

Preparation Method :

  • Add conchiglie to a large pan of rapidly boiling water and cook until just tender. Drain well.
  • Heat oil in a large frying pan. Add onion and garlic and stir over low heat until onion is tender. Add prosciutto and stir for 2 minutes.
  • Add mushrooms to pan and cook for 2-3 minutes. Add chicken mince. Brown well, breaking up with a fork as it cooks.
  • Stir in tomato paste, undrained, crushed tomatoes, wine, oregano, salt and pepper. Bring to the boil. Reduce heat. Simmer for 25 minutes.
  • Preheat oven to moderate 180°C. Combine ricotta, mozzarella, chives, parsley and half the parmesan cheese.
  • Spoon a little of the mixture into each shell. Spoon some of the chicken sauce into the base of a casserole dish.
  • Arrange conchiglie on top. Spread remaining sauce over the top. Sprinkle with remaining parmesan cheese. Bake 20-30 minutes or until golden.

INGREDIENTS

  • 500 grams conchiglie (shell pasta) 
  • 2 tablespoons Cooking oil
  • 1 onion, chopped
  • 1 clove garlic, crushed 
  • 60 grams prosciutto, sliced 
  • 125 grams mushrooms, chopped 
  • 250 grams chicken mince
  • 20 grams tomato paste 
  • 425 grams can tomatoes
  • 120 ml dry white wine 
  • 1 teaspoon dried oregano 
  • Salt and freshly ground black pepper, to taste 
  • 250 grams ricotta cheese 
  • 200 grams grated mozzarella
  • 1 teaspoon snipped fresh chives 
  • 1 tablespoon chopped fresh Parsley
  • 50 grams freshly grated parmesan cheese

8 comments for “Conchiglie with Chicken and Ricotta”

  • Posted Sunday, February 12, 2023 at 9:49:13 AM

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