Cheesy Chicken and Broccoli Stuffed Shells
Description:
This comforting, crowd-pleasing dish features jumbo pasta shells stuffed with tender chicken, broccoli, creamy ricotta, and melty mozzarella cheese. Topped with a rich Alfredo sauce and baked to golden perfection, it’s perfect for weeknight dinners or family gatherings.
Ingredients:
For the Shells:
20 jumbo pasta shells
2 cups cooked, shredded chicken (rotisserie chicken works great)
1 1/2 cups steamed broccoli, finely chopped
1 cup ricotta cheese
1 cup shredded mozzarella cheese (plus more for topping)
1/2 cup grated Parmesan cheese
1 egg
2 garlic cloves, minced
1/2 tsp onion powder
Salt and pepper to taste
For the Sauce:
2 cups Alfredo sauce (homemade or store-bought)
Optional: 1/4 tsp red pepper flakes for added kick
Optional Garnish:
Chopped parsley
Extra Parmesan cheese
Instructions:
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Servings: 6 (about 3-4 shells per person)
Step-by-Step:
Preheat Oven:
Preheat your oven to 375°F (190°C).
Cook Pasta Shells:
Cook jumbo shells in salted water until al dente (about 8–9 minutes). Drain and set aside on parchment to cool.
Prepare Filling:
In a large bowl, mix the shredded chicken, broccoli, ricotta, mozzarella, Parmesan, egg, garlic, onion powder, salt, and pepper until well combined.
Stuff the Shells:
Using a spoon, fill each shell with the chicken and broccoli mixture.
Assemble the Dish:
Spread 1/2 cup of Alfredo sauce on the bottom of a 9×13-inch baking dish. Arrange the stuffed shells on top.
Top with Sauce and Cheese:
Pour the remaining Alfredo sauce over the shells. Sprinkle additional mozzarella and Parmesan cheese on top.
Bake:
Cover with foil and bake for 20 minutes. Remove foil and bake uncovered for another 5–10 minutes until the cheese is bubbly and slightly golden.
Garnish and Serve:
Garnish with parsley and more Parmesan, if desired. Serve warm.
Nutritional Information (Per Serving):
(Approximate values; based on 6 servings)
Calories: 480
Protein: 30g
Carbohydrates: 28g
Fat: 28g
Saturated Fat: 14g
Fiber: 2g
Sugar: 3g
Sodium: 710mg
Cholesterol: 105mg
Q&A:
Q: Can I make this dish ahead of time?
A: Yes! You can fully assemble the dish and refrigerate it (covered) for up to 24 hours before baking. You may need to add an extra 5–10 minutes to the baking time if baking from cold.
Q: Can I freeze stuffed shells?
A: Absolutely. Assemble the shells in a freezer-safe dish, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge and bake as instructed.
Q: What can I substitute for ricotta?
A: Cottage cheese or cream cheese blended with a bit of sour cream can work well as a substitute.
Q: Can I make it vegetarian?
A: Yes! Just skip the chicken and add more broccoli, spinach, mushrooms, or sautéed zucchini for a hearty vegetarian version.
Q: What sides go well with this dish?
A: Garlic bread, Caesar salad, or a simple green salad ar
e perfect pairings.