Description
A delicious and comforting dish featuring jumbo pasta shells stuffed with a cheesy chicken and broccoli filling, baked to perfection with a creamy sauce.
Ingredients
Scale
- 20 jumbo pasta shells
- 2 cups cooked chicken, shredded
- 1 cup broccoli, finely chopped
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 egg
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 2 cups Alfredo sauce
- 1/2 cup milk
Instructions
- Preheat oven to 375°F (190°C).
- Cook pasta shells according to package instructions, then drain and set aside.
- In a bowl, mix shredded chicken, broccoli, ricotta, mozzarella, Parmesan, egg, garlic powder, Italian seasoning, salt, and pepper.
- Stuff each shell with the chicken and broccoli mixture.
- In a separate bowl, combine Alfredo sauce and milk, then spread half of it in a baking dish.
- Arrange stuffed shells in the dish and pour the remaining sauce over them.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake for another 10 minutes until bubbly and golden.
- Let cool slightly before serving.
Notes
- You can use rotisserie chicken for convenience.
- Substitute Alfredo sauce with marinara for a different flavor.
- Freeze leftovers for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 5 shells
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg
Keywords: cheesy chicken broccoli stuffed shells, baked pasta recipe, easy dinner ideas