The First Bite That Hooked Me
I still remember the crispy prosciutto crackling under my fork. The creamy brie sauce oozed out, mixing with the tangy artichokes. One bite, and I was sold. Ever wondered how you could turn stuffed shells into something unforgettable? This dish feels fancy but is simple enough for weeknights. Try it once, and it’ll become your go-to for impressing guests.My Kitchen Disaster Turned Win
My first try? I forgot to drain the artichokes. The filling turned soggy, but the prosciutto saved the day with its salty crunch. Home cooking teaches us to adapt—flops often lead to happy accidents. Now I double-check every jar. What’s your funniest kitchen mistake? Share below!Why This Dish Shines
– The brie sauce adds richness without overpowering the other flavors. – Prosciutto gives a salty crunch against the tender shells. Which flavor combo surprises you most? Is it the balsamic tang or the artichoke’s earthiness? Vote in the comments!A Dish with Roots
This recipe mixes Italian pasta with French cheese—a modern twist on comfort food. *Did you know prosciutto dates back to Roman times?* It was a way to preserve meat before fridges. What’s your favorite cultural mashup dish? Let’s swap stories!
Ingredients:
| Ingredient | Amount | Note |
|---|---|---|
| Jumbo shells | 20 | cooked al dente and drained |
| Chicken | 1 cup | cooked and chopped or shredded |
| Spinach | 1 1/2 cups | roughly chopped |
| Red onion | 1 cup | chopped |
| Artichoke hearts | 1 cup | drained and chopped |
| Balsamic vinegar | 1 tablespoon | |
| Fine sea salt | 1 teaspoon | |
| Prosciutto | 10 slices | thinly sliced and cut in half lengthwise |
| Butter | 1/4 cup | |
| Flour | 1/4 cup | |
| Creamy brie | 3-5 ounces | |
| Parsley | As needed | minced (optional garnish) |
| Parmesan cheese | As needed | finely shredded (optional garnish) |
How to Make Prosciutto-Wrapped Chicken Stuffed Shells with Brie Sauce
Step 1 Preheat your oven to 350°F. Cook the jumbo shells until just tender. Drain them well. Let them cool slightly.
Step 2 Mix chicken, spinach, onion, artichokes, vinegar, and salt in a bowl. Spoon filling into shells. Pack them tight.
Step 3 Wrap each shell with half a prosciutto slice. Place them in a baking dish. Keep them snug.
Step 4 Melt butter in a pan. Whisk in flour until smooth. Add brie slowly. Stir until creamy.
Step 5 Pour sauce over shells. Bake 15–20 minutes. Top with parsley and parmesan. Serve warm. (Hard-learned tip: Don’t overcook the shells. They’ll turn mushy after baking.) What’s your go-to pasta filling? Share below! Cook Time: 20 minutes Total Time: 40 minutes Yield: 8 servings Category: Dinner, Comfort Food
3 Fun Twists on Stuffed Shells
Vegetarian Swap chicken for mushrooms and ricotta. Keep the prosciutto or skip it.
Spicy Add jalapeños to the filling. Top with crushed red pepper.
Seasonal Use butternut squash and sage in fall. Fresh basil in summer. Which twist would you try? Vote in the comments!
Serving Suggestions for Your Stuffed Shells
Pair with garlic bread and a crisp salad. Roasted veggies work too. Drink idea: Try white wine or sparkling water with lemon. Both refresh. Which would you choose tonight?
Storing and Reheating Tips
Keep leftovers in the fridge for up to 3 days. Cover tightly with foil or transfer to airtight containers. To freeze, skip the sauce, wrap shells individually, and store for 2 months. Thaw overnight before reheating. *Fun fact: Prosciutto keeps its texture better when frozen without sauce.* Reheat in the oven at 325°F for 15 minutes. Add a splash of milk to revive the sauce. Microwave works too—use 30-second bursts. Batch-cook by doubling the filling and freezing half. Who else loves meal prep shortcuts? Share yours below!Troubleshooting Common Issues
Soggy shells? Pat them dry after boiling. Sauce too thick? Whisk in warm milk, 1 tablespoon at a time. Prosciutto tearing? Let it sit at room temp for 5 minutes first. These small fixes make a big difference. Why? Texture matters—no one wants mushy pasta. If the brie sauce separates, blend it briefly with an immersion blender. Burned roux? Start over—it’ll taste bitter otherwise. Got a different problem? Ask away in the comments!Your Questions, Answered
Q: Can I make this gluten-free?
A: Yes! Use gluten-free shells and swap flour for cornstarch in the sauce.
Q: How far ahead can I assemble these?
A: Prep everything 1 day early. Add sauce just before baking.
Q: What’s a good brie substitute?
A: Try camembert or creamy goat cheese. Both melt beautifully.
Q: Can I halve the recipe?
A: Absolutely. Use a smaller dish and bake for 12-15 minutes.
Q: Any veggie swaps for artichokes?
A: Roasted red peppers or zucchini work well. Vote: which would you pick?
Final Thoughts
This dish feels fancy but comes together fast. Perfect for date nights or impressing guests. My neighbor Karen calls it “restaurant magic.” Try it and see why!Tag @SpoonSway on Pinterest if you make it—I’d love to see your creations!
Happy cooking! —Sarah Cooper.
Prosciutto-Wrapped Chicken Stuffed Shells with Brie Sauce
Description
Experience the delightful combination of prosciutto-wrapped chicken-stuffed shells with a creamy brie sauce.
Ingredients
Instructions
- Preheat the oven to 350°F.
- In a medium mixing bowl, combine the shredded chicken, spinach, red onion, artichokes, balsamic vinegar, and fine sea salt, tossing to combine.
- Spoon the chicken mixture into the cooked pasta shells, placing snugly into a baking dish.
- Cut 10 pieces of prosciutto in half lengthwise. Wrap each shell in a piece of prosciutto. Set aside.
- In a heavy-bottom saucepan, whisk together the flour and butter over medium-low heat until a blond roux has formed.
- Whisk in the brie until smooth.
- Pour the brie sauce over the chicken-stuffed shells.
- Bake, uncovered, for 15-20 minutes or until shells are fully heated.
- Remove and top with the minced parsley and Parmesan cheese.
Notes
- For added richness, you can sprinkle extra brie on top before baking.
Chicken, Prosciutto, Brie, Pasta, Stuffed Shells