Description
Cheesy Chicken & Broccoli Stuffed Shells are jumbo pasta shells filled with a creamy mixture of shredded chicken, tender broccoli, ricotta, and mozzarella cheeses, baked in a savory tomato sauce for a comforting family meal.
Ingredients
Scale
- 20 jumbo pasta shells
- 2 cups cooked shredded chicken
- 1 1/2 cups chopped steamed broccoli
- 1 cup ricotta cheese
- 1 1/2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 cups marinara sauce
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Cook pasta shells according to package directions until al dente. Drain and set aside.
- In a large bowl, combine shredded chicken, steamed broccoli, ricotta, 1 cup mozzarella, Parmesan, egg, garlic, Italian seasoning, salt, and pepper. Mix well.
- Spread 1 cup marinara sauce on the bottom of a baking dish.
- Stuff each pasta shell with the chicken and broccoli mixture and arrange them in the baking dish.
- Pour remaining marinara sauce over the stuffed shells.
- Sprinkle remaining mozzarella cheese on top.
- Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until cheese is melted and bubbly.
- Let rest for 5 minutes before serving.
Notes
- Use fresh or frozen broccoli; if frozen, thaw and drain well.
- Leftovers store well refrigerated for up to 3 days.
- Add crushed red pepper flakes for a spicy kick.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 6g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 110mg
Keywords: stuffed shells, chicken and broccoli pasta, cheesy pasta bake, baked pasta shells, comfort food