cordon bleu stuffed shells with crispy prosciutto
Cordon Bleu Stuffed Shells with Crispy Prosciutto is a fun twist on a classic dish. Perfect for a weeknight dinner or impromptu party!
Mr. B and I got into a discussion over the weekend about caramel.
I believe the conversation came about after a Snickers commercial appeared. Somewhere between my immediate craving for said Snickers, I turned to Mr. B and asked if he fancied the chocolate, peanut, caramel candy bar?
Mr. B replied assertively, “Babe, I had one last week while we were skiing. I like Snickers, but am not a huge fan of cold caramel.” “Cold caramel?”, I replied inquisitively. Mr. B quickly responded, “Yes, there are levels of caramel and I prefer my caramel to be warm rather than cold. The texture is creamier and softer when melted on a cake as opposed to stuffed inside a candy bar.”
It took a moment for his caramel expectations to set in, but after reviewing the facts, he kind of has a point. Hot caramel over ice cream far out ways a Twix Bar. Shit, I am glad we cleared that mystery up! Heaven forbid I surprise Mr. B with a candy bouquet…remember those? Wait. They still make them don’t they? GEEZ.
Well, before I forget, let’s move onto a totally different subject all together, stuffed shells. For some reason, I always forget about shells in the pasta aisle. In my mind I put them in the category of super complicated, but really that’s my laziness talking. These Cordon Bleu Stuffed Shells with Crispy Prosciutto are so flipping EASY to make.
Satue chicken, stir in some Dijon mustard, make a white sauce, stuff the mixture into the shells, top with Gruyere, and bake. If this dish doesn’t get you through a Monday, I don’t know what will.
Okay, maybe a jar of warm caramel.
Cordon Bleu Stuffed Shells with Crispy Prosciutto
Ingredients
- For the stuffed shells:
- 9 Large pasta shells
- ½ lb Ground chicken
- 1 tbsp Olive oil
- 3 tbsp All-purpose flour
- 3 tbsp Unsalted butter
- 1¼ cups Whole milk
- 1 tbsp Dijon
- 1½ cups Shredded Gruyere, divided
- Fresh chives, garnish
- salt and pepper to taste
- For the crispy prosciutto:
- 4 slices Prosciutto
Instructions
- Preheat oven to 400 degrees.
- Fill a large stock pot with water and bring to a boil. Add the shells and cook, stirring to make sure the pasta shells don't stick. Cook until slightly al dente. Remove shells from pot and set aside to cool before filling.
- Meanwhile, preheat a skillet to medium-high heat. Add olive oil, ground chicken, Djon, salt, and pepper. Cook the chicken until no longer pink about five minutes. Remove from skillet and set aside. In the same skillet, melt the butter. Whisk in the flour and stir until a roux forms. Gradually add the milk and continue to stir until thickened. Remove skillet from heat and add in the the ground chicken, 1 cup Gruyere, salt, pepper, and stir to combine.
- Spray an 8X5 baking dish with non-stick cooking spray. Take about one tablespoon of the chicken filling and put it inside the shell. Repeat until all shells have been use. You may have extra filling leftover. Top the shells with remaining 1/2 cup Gruyere, cover the top with foil, and bake for about 25 minutes. Remove from oven and garnish with fresh chives and crispy prosciutto.
- Spray a small baking sheet with non-stick cooking spray. Place slices of prosciutto on the baking sheet. Cook for about 3 to 5 minutes at 400 degrees or until crispy. Remove from oven, cool, and then chop.
Oh Mr. B knows exactly what he’s talking about. The man clearly has some skills. You did good with him. Warm caramel ALL THE WAY! And these stuffed shells are amazing looking. I kind of forgot about them too. My mom always makes them and I love them. So I think I’m going to have to pick some up this week!
I will definitely let Mr. B know that you are on his side! He will be so thrilled. And I am sending you a big plate of this because it’s way to cold where you are!!
This would be so perfect for dinner tonight!!
Heck yes! Stuffed shells for the win!
Crispy proscuitto?! Count me in!
You got it! I’ll save you a scoop!
OMG those look delicious! Will make them as soon as I buy the shells. Thanks!
You are welcome!! xoxo
Warm caramel, cold caramel – I don’t care!! And pasta stuffed with cheese, prosciutto and more cheese? Yeahhh, buddy!
BAHAHAHA! I think you are onto something my friend!
Ok, just stop it with the uber tasty dishes!!
This sounds so yummy! Question: your instructions say: “Add the olive oil, ground chicken, Djon, …” But I can’t find olive oil in the ingredients list. How much, please?
Nancy – HI! I have updated the recipe, but it should be 1 tablespoon of olive oil. Sorry about that!
Doubling to make this tonight for dinner. Have boys who are swimmers… and 9 shells will not cut it LOL. I’m a big fan of frozen snickers, was one of my cravings when pg with both boys.
Also – you said top with remaining Gruyere…. how much were we supposed to use in the filling?
Melissa – Hi! My apologies. I have updated the recipe! I hope you like it:)
I made this and wanted to let you know it was delicious! I did make some alterations because I only had 1% milk and bacon was cheaper than prosciutto. Thanks for sharing your recipe!
Yay! I am so glad you enjoyed the recipe, Judy! And thank you so much for sharing your thoughts. Have a great rest of the day!
This is SO OLD so I’m not sure you’ll get it but when you used % milk did you add anything else to compensate for not using whole milk?
Well, i blew it. It calls for 0.5 lb of ground chicken and I threw in the whole pound! Any suggestions with what to do with my epic leftovers?
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what temp do you cook the prosciutto? thanks!
Hi! Just until crispy. Prosciutto is already cooked so no need for temp!
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wonderfull recipe…make it over and over again!
So happy to hear that!!
Okay, stupid question: “Dijon” as in mustard?
Yep! 🙌🏻