Chicken Broccoli Stuffed Shells (Print Version)
# Ingredients:
→ Pasta
01 -
20 jumbo pasta shells
→ Filling
02 -
2 cups cooked chicken, shredded
03 -
1½ cups steamed broccoli, finely chopped
04 -
1½ cups ricotta cheese
05 -
1 cup shredded mozzarella cheese (plus extra for topping)
06 -
½ cup grated Parmesan cheese
07 -
1 egg
08 -
1 tsp garlic powder
09 -
½ tsp onion powder
10 -
Salt and pepper, to taste
→ Sauce & Garnish
11 -
2 cups Alfredo sauce (store-bought or homemade)
12 -
Fresh parsley, for garnish (optional)
# Instructions:
01 -
Heat your oven to 375°F. Grab a 9x13-inch baking dish and give it a light coating of cooking spray or butter.
02 -
Bring a large pot of salted water to a boil. Add the jumbo shells and cook until they're just tender but still firm. Drain them and set aside to cool enough to handle.
03 -
In a big mixing bowl, combine the shredded chicken, chopped broccoli, ricotta, mozzarella, Parmesan, egg, and seasonings. Mix everything together until it's well blended.
04 -
Take each cooled pasta shell and spoon a generous amount of the chicken and broccoli mixture inside. Arrange the stuffed shells in your prepared baking dish with the openings facing up.
05 -
Pour the Alfredo sauce evenly over all the stuffed shells. Make sure each shell gets some sauce coverage. Sprinkle extra mozzarella on top for that perfect cheese pull.
06 -
Cover the baking dish with aluminum foil and slide it into the oven. Bake for about 25 minutes until everything is heated through.
07 -
Remove the foil and continue baking for another 10-15 minutes until the cheese on top is bubbly and starting to turn golden brown.
08 -
Take the dish out of the oven and let it rest for about 5 minutes. Sprinkle with fresh parsley if desired, then serve while still warm and gooey.
# Notes:
01 -
These stuffed shells can be assembled ahead of time and refrigerated until ready to bake.
02 -
Any leftover rotisserie chicken works perfectly in this recipe.
03 -
The shells reheat well for lunch the next day.