Chicken, Bacon and Mushroom stuffed Conchiglie

I love any sort of pasta dish especially if it can be prepared ahead then sprinkled with Parmesan and baked in the oven for 20 minutes before serving. These jumbo shells (conchiglie shells) have been stuffed with two fillings one is a cheese filling and that is topped with a chicken, bacon, mushroom and tomato filling. I have used the Mini Bowl for most of the chopping but you can use the Tefal Cuisine Companion main bowl with the Ultrablade and internal steam basket inserted to do the chopping

Note: I have used minced chicken but you can mince your own chicken in the Mini Bowl or the main bowl with the Ultrablade inserted.
Note: Mushrooms pulsed in the Mini Bowl can resemble a paste which won't affect the flavour of the dish, you can finely chop the mushrooms by hand if preferred.

125 gms Mushrooms halved
60 gms short cut Bacon sliced in half
1 brown Onion quartered
1 Garlic Clove
1 tablespoon Olive Oil
250 gms Chicken minced
400 gms Passata
1 teaspoon dried Italian Herbs or 1/4 cup chopped fresh herbs of choice
Salt and Pepper to taste
Pinch of Brown Sugar (optional)
20 Jumbo Shells (Conchiglie Shells)
1 tablespoon Olive Oil extra
170 gms smooth Ricotta
5 gms Parmesan freshly grated
100 gms Mozzarella finely grated
1 tablespoon Parley chopped
Extra Parmesan cheese grated

Insert Mini Bowl
Add mushrooms
Pulse 10 seconds, scrape down bowl with spatula and Pulse a further 5 seconds or until finely chopped.
Remove mushrooms from Mini Bowl and set aside.
Add bacon to Mini Bowl
Pulse 5 seconds
Remove bacon and set aside with chopped mushrooms.
Add onion and garlic clove to Mini Bowl
Pulse 5 seconds, scrape down bowl with spatula and Pulse a further 5 seconds or until finely chopped.
Remove Mini Bowl
Insert Stirring Blade. Stopper out.
Add olive oil, chopped onion, garlic, mushrooms and bacon. Slow Cook P1:5mins
Add minced chicken
Slow Cook P1:5mins breaking down chicken with spatula as required.
Add passata, herbs, brown sugar and salt and pepper.
Slow Cook P2:100deg:45mins placing some paper towelling over hole in lid to prevent splattering.
Set aside to cool.
Cook 18-20 conchiglie shells in plenty of boiling water with 1 tablespoon of olive oil added until al dente. Mine took about10 minutes.
Drain and set aside.
Combine smooth Ricotta, grated Mozzarella, 5 gms grated Parmesan and parsley in small mixing bowl.

Assembly 

Pre heat oven to 160 degrees

Spoon 3 tablespoons of the chicken sauce mixture onto base of casserole dish.
Add 1 heaped teaspoon of the combined cheese mixture into each shell and place the shells into casserole dish.
Spoon in enough chicken sauce mixture to fill each shell.
Any remaining sauce can be spooned between the shells if desired.
Top with remaining grated Parmesan.
Bake 20-25 minutes or until cheese is golden.
Garnish as desired.