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Cheesy Chicken & Broccoli Stuffed Shells

A creamy and cheesy dish featuring jumbo pasta shells stuffed with shredded chicken and broccoli, all enveloped in a rich cheese sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 20 pieces jumbo pasta shells For stuffing.
  • 2 cups cooked shredded chicken Can use rotisserie chicken for convenience.
  • 2 cups fresh broccoli florets Steamed until tender.
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese Divided for stuffing and topping.
  • ½ cup grated parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • to taste Salt and pepper
  • 2 cups marinara sauce Store-bought or homemade.
  • to taste Extra mozzarella for topping

Method
 

Preparation
  1. Boil the jumbo pasta shells according to package instructions. Drain and set aside to cool.
  2. In a large mixing bowl, combine the shredded chicken, steamed broccoli florets, ricotta cheese, half of the mozzarella cheese, garlic powder, onion powder, Italian seasoning, salt, and pepper. Mix until well combined.
Assembly
  1. Spoon generous amounts of the filling mixture into each pasta shell.
  2. Spread half of the marinara sauce in the bottom of a large baking dish. Arrange the stuffed shells in the dish and cover with the remaining sauce. Sprinkle the leftover mozzarella and parmesan on top.
Baking
  1. Preheat the oven to 375°F (190°C) and bake for 25-30 minutes, until the cheese is bubbly and golden.
  2. Let cool for a few minutes before serving. Dig in and enjoy!

Notes

You can switch out the chicken for ground turkey or a vegetarian substitute. Experiment with different cheese blends for an unexpected twist.