Description
Jumbo pasta shells stuffed with a creamy mixture of chicken, broccoli, and cheese, baked in a cheesy Alfredo sauce for a comforting family dinner.
Ingredients
- 20 jumbo pasta shells
- 2 cups cooked chicken, shredded
- 2 cups broccoli florets, steamed and chopped
- 1 1/2 cups ricotta cheese
- 1 cup shredded mozzarella cheese (plus 1 cup for topping)
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 cups Alfredo sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon Italian seasoning
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Cook pasta shells according to package directions until al dente. Drain and set aside.
- In a large bowl, combine shredded chicken, chopped broccoli, ricotta, 1 cup mozzarella, Parmesan, egg, garlic powder, onion powder, Italian seasoning, salt, and pepper.
- Spread 1 cup of Alfredo sauce on the bottom of the baking dish.
- Stuff each pasta shell with the chicken and broccoli mixture and arrange in the baking dish.
- Pour remaining Alfredo sauce over the shells. Sprinkle with 1 cup mozzarella cheese.
- Bake for 25-30 minutes, until hot and bubbly.
- Garnish with fresh parsley and serve warm.
Notes
- Rotisserie chicken works perfectly for this recipe.
- Use fresh or frozen broccoli (just make sure to steam it before mixing).
- For a lighter version, substitute cottage cheese for ricotta.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American