Cheesy Chicken & Broccoli Stuffed Shells
Ingredients
For the Filling:
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2 cups cooked chicken, shredded (rotisserie chicken works well)
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2 cups broccoli florets, steamed and chopped
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1 cup ricotta cheese
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1 cup shredded mozzarella cheese
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¼ cup grated Parmesan cheese
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1 large egg
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1 teaspoon garlic powder
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½ teaspoon salt
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½ teaspoon black pepper
For the Sauce:
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2 cups marinara sauce (store-bought or homemade)
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½ cup heavy cream or milk (optional for creamier sauce)
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½ teaspoon Italian seasoning
For the Shells:
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12–16 jumbo pasta shells, cooked al dente according to package instructions
Topping:
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½–1 cup shredded mozzarella cheese
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¼ cup grated Parmesan cheese
Instructions
1. Preheat the Oven
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Prepare the Filling
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In a large bowl, combine shredded chicken, chopped broccoli, ricotta, mozzarella, Parmesan, egg, garlic powder, salt, and pepper.
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Mix until smooth and well combined.
3. Stuff the Shells
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Fill each cooked pasta shell generously with the chicken and broccoli mixture.
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Spread ½ cup of the sauce on the bottom of the prepared baking dish.
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Arrange the stuffed shells in the dish.
4. Add Sauce and Cheese
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Pour the remaining sauce over the stuffed shells.
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Sprinkle the top with shredded mozzarella and Parmesan.
5. Bake
Cover with foil and bake for 20 minutes.
Remove foil and bake an additional 10–15 minutes until cheese is melted and bubbly.
6. Serve
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Let the stuffed shells rest for 5 minutes before serving.
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Garnish with chopped fresh parsley or basil if desired.
Tips
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For extra flavor, add 1 teaspoon Italian seasoning or ½ teaspoon crushed red pepper flakes to the filling.
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You can substitute spinach for broccoli if preferred.
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Make-ahead: Assemble the shells the night before, cover, and refrigerate. Bake the next day, adding 5–10 minutes to the baking time.
If you want, I can also give a creamy Alfredo version of these stuffed shells instead of marinara for an extra indulgent option.
