Ingredients
- 20 jumbo pasta shells
- 2 cups cooked chicken breast, shredded or chopped
- 2 cups steamed broccoli florets, finely chopped
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup grated parmesan cheese, divided
- 1 large egg
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups Alfredo sauce (or cream of chicken soup thinned with milk)
- Optional: fresh parsley for garnish
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Cook jumbo pasta shells until al dente according to package instructions. Rinse under cold water and set aside.
- In a large bowl, combine ricotta, 1 1/2 cups mozzarella, 1/4 cup parmesan, egg, garlic powder, salt, and pepper. Fold in cooked chicken and chopped broccoli.
- Spread 1 cup Alfredo sauce over the bottom of the baking dish.
- Stuff each shell with the chicken and broccoli mixture and arrange in the dish, open side up.
- Spoon remaining Alfredo sauce over the shells and sprinkle with remaining mozzarella and parmesan.
- Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes, until bubbly and lightly golden.
- Let rest for 5 minutes before serving. Garnish with parsley if desired.
Notes
- Swap Alfredo sauce for marinara for a red-sauce version.
- Use leftover turkey or rotisserie chicken instead of cooked chicken breast.
- Add cream cheese to the filling for extra richness.
- Thawed frozen broccoli works—just drain well to prevent watery filling.
- Freeze unbaked shells for up to 3 months; thaw before baking.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American-Italian
- Diet: Halal
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 460
- Sugar: 4g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 115mg
