Million Euro Stuffed Shells Recipe

How to Make Million Euro Stuffed Shells

1. **Make the Quark (Night Before):** In a nonreactive container, whisk together the nonfat dry milk powder and warm water until smooth. Stir in the buttermilk and rennet. Cover and let stand undisturbed in a warm place (70-75°F) overnight.
2. **Drain and Prepare Quark:** Line a fine-mesh sieve with cheesecloth. Pour the thickened quark mixture into the sieve and let it drain in the refrigerator for at least 2 hours, or until most of the whey is drained. Wrap the cheese in the cheesecloth and squeeze out excess liquid. Refrigerate until chilled.
3. **Sauté Mushrooms and Onions:** Cut 4 ounces of mushrooms into quarters. Chop the onion. Sauté the onions and quartered mushrooms in a tablespoon of olive oil until softened. Set aside.
4. **Poach Chicken:** Add the chicken breasts to the pan with the sautéed vegetables. Pour in white wine, chicken broth, lemon juice, and basil. Bring to a boil, then reduce heat, cover, and poach for 12-15 minutes, or until chicken is cooked through.
5. **Prepare Chicken and Spinach:** Remove chicken from pan and let cool. Discard poaching liquid. Once cool, mince the chicken. Drain the spinach thoroughly, squeezing out excess water.
6. **Prepare Filling:** Chop the remaining 4 ounces of mushrooms. Combine the minced chicken, chilled quark cheese, chopped mushrooms, and spinach in a large bowl.
7. **Stuff the Shells:** Cook pasta shells according to package directions. Once cooked, fill each shell generously with the chicken and cheese mixture.
8. **Bake:** Arrange the stuffed shells in a shallow baking dish. Cover with your favorite spaghetti sauce. Bake at 350°F (175°C) for 20-25 minutes, or until heated through and bubbly.