Since you’re in Meknès (Morocco) or the Fès-Meknès region, here are tips tailored to your situation and ingredients availability:
Chicken: You may have access to fresh local chicken breast or rotisserie chicken at markets—excellent for this dish.
Broccoli: Try to buy fresh broccoli florets from local markets; if frozen are not readily available, you can buy fresh, chop and blanch/steam.
Cheese: Sharp cheddar may be imported; if less available, you can use local strong cheese or a blend (e.g., Moroccan cheese + imported cheddar). The key is flavour and melting ability.
Pasta shells: Many Western-style pasta brands are available in Morocco; if shells are less common, use penne or rigatoni instead (as mentioned above).
Oven & bake: Ensure your oven is properly pre-heated; in warmer regions the bake time may vary slightly—check around 20-25 minutes down from 25–30.
Spices: Consider adding a Moroccan flavour twist: a pinch of paprika, a bit of cumin, or a sprinkle of chopped coriander (cilantro) at serving time.
Side dish: Serve with locally available Moroccan bread (khobz) for dipping into the sauce, and a simple salad of chopped cucumber, tomato, olive oil & lemon to contrast the richness.
Storage: Given warmer ambient temperatures, refrigerate leftovers promptly and reheat fully before serving.
Storage & Leftover Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. One recipe notes this: “Leftovers will keep in the refrigerator for up to three days and can be reheated in the microwave or oven.” Recipes by Clare
To reheat: preheat oven to ~350 °F (175 °C), cover dish with foil to prevent drying, bake ~15–20 minutes until warmed through.
Freezing: If you make a double batch, let cool, then cover tightly with foil/plastic wrap and freeze up to 2 months. On reheating, thaw in fridge overnight and then bake as directed, possibly adding a splash of milk/sauce to refresh. One source says freezing is absolutely possible: “Yes! Assemble the dish and freeze before baking. Thaw overnight and bake as directed.” glassika.com
If sauce becomes too thick when reheating, stir in a little milk or chicken broth to loosen.
Troubleshooting & Pro Tips
Here are common issues you might face and how to handle them:
Pasta shells become mushy
Possible cause: overcooked before baking, or baked too long. To avoid: cook pasta just until al dente, drain and rinse, then bake only until heated & bubbly.
Also: avoiding excessive sauce or excess liquid in dish helps maintain texture.
Sauce too thin / watery
If broccoli or chicken were extra moist, that can add water. Make sure to pat dry.
If using frozen broccoli, drain thoroughly.
In roux version, ensure flour/butter mixture is cooked enough to thicken; add cheese after sauce has thickened.
In soup-based version, don’t add too much milk; monitor consistency.
Sauce too thick / dry
If sauce thickened too much or pasta absorbed too much, stir in a splash of milk or chicken broth before baking. Cover with foil for part of bake to retain moisture.
Cheese top browns too quickly
If top is getting too dark, cover with foil for last 5–10 minutes of bake.
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends.
