Creamy Chicken Stuffed Shells Best Family Recipe - EPPYC

Ingredients

• 1 (12-ounce/340g) package jumbo pasta shells
• 1 tablespoon olive oil (for shells)
• 1 teaspoon salt (for shells)
• 1 tablespoon olive oil (for filling)
• 1 pound (450g) boneless, skinless chicken breasts, diced small
• 1 small onion, finely chopped (about 1/2 cup)
• 2 cloves garlic, minced
• 1 (10-ounce/280g) package frozen spinach, thawed and squeezed dry
• 1/2 cup (120g) ricotta cheese
• 1/4 cup (30g) grated Parmesan cheese, plus more for topping
• 1 large egg, lightly beaten
• 1/4 teaspoon ground nutmeg (for filling)
• Salt and black pepper to taste
• 4 tablespoons (55g) unsalted butter (for béchamel)
• 4 tablespoons (30g) all-purpose flour (for béchamel)
• 3 cups (710ml) whole milk, warmed (for béchamel)
• 1/4 teaspoon ground nutmeg (for béchamel)
• Salt and white pepper to taste (for béchamel)
• 1/2 cup (60g) grated Parmesan cheese (for topping)
• 2 tablespoons breadcrumbs (panko preferred) (for topping)
• 1 tablespoon olive oil (for topping)