Chicken & Broccoli Stuffed Shells Recipe
Introduction
Chicken & Broccoli Stuffed Shells are a comforting and flavorful meal that combines tender pasta with a creamy chicken and broccoli filling. This dish is perfect for a family dinner or meal prep and is sure to please both kids and adults alike.
Ingredients
- 12 jumbo pasta shells
- 2 cups cooked chicken (shredded or diced)
- 1 cup broccoli florets (steamed and chopped)
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese (plus extra for topping)
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper (to taste)
- 2 cups marinara sauce
- Fresh parsley (chopped, for garnish)
Instructions
- Step 1: In a large pot of salted boiling water, cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.
- Step 2: In a large bowl, combine the cooked chicken, steamed broccoli, ricotta cheese, 1 cup mozzarella, Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper. Mix until evenly blended.
- Step 3: Preheat your oven to 375°F (190°C). Using a spoon, fill each cooked pasta shell with the chicken and broccoli mixture.
- Step 4: Spread 1 cup of marinara sauce on the bottom of a 9×13 inch baking dish. Arrange the stuffed shells seam side up in the dish. Pour remaining marinara sauce over the shells and sprinkle with additional mozzarella cheese.
- Step 5: Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes until the cheese is bubbly and golden.
- Step 6: Let the dish cool for a few minutes after baking. Garnish with chopped parsley before serving. Serve warm and enjoy.
Tips & Variations
- For extra flavor, add some chopped sun-dried tomatoes or sautéed mushrooms to the filling mixture.
- Use fresh herbs like basil or oregano instead of Italian seasoning for a brighter taste.
- Swap ricotta for cottage cheese or add cream cheese for a creamier texture.
- To make it vegetarian, replace chicken with cooked spinach or roasted vegetables.
Storage
Store leftover stuffed shells in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F (175°C) for 15-20 minutes until heated through, or microwave until warm.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare stuffed shells ahead of time?
Yes, you can stuff the shells and assemble the dish up to a day in advance. Keep it covered in the refrigerator and bake when ready to serve.
What can I use if I don’t have jumbo pasta shells?
You can use other large, tubular pasta like manicotti or large cannelloni tubes for stuffing.
Print
Chicken & Broccoli Stuffed Shells Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
This Chicken & Broccoli Stuffed Shells recipe combines tender jumbo pasta shells filled with a savory mixture of shredded chicken, steamed broccoli, and a blend of creamy cheeses. Baked in marinara sauce and topped with melted mozzarella, this comforting casserole is perfect for a hearty family dinner or special occasion.
Ingredients
Pasta
- 12 jumbo pasta shells
Filling
- 2 cups cooked chicken (shredded or diced)
- 1 cup broccoli florets (steamed and chopped)
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese (plus extra for topping)
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper (to taste)
Sauce & Garnish
- 2 cups marinara sauce
- Fresh parsley (chopped, for garnish)
Instructions
- Cook the Pasta: In a large pot of salted boiling water, cook the jumbo pasta shells according to package instructions until al dente. Drain the shells and set aside to cool slightly to prevent sticking and prepare for stuffing.
- Prepare the Filling: In a large mixing bowl, combine the cooked chicken, steamed broccoli, ricotta cheese, 1 cup of shredded mozzarella cheese, Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper. Mix thoroughly until the ingredients are well integrated into a uniform filling.
- Preheat Oven: Preheat your oven to 375°F (190°C) to get it ready for baking the stuffed shells.
- Stuff the Shells: Using a spoon, carefully fill each cooked pasta shell with the prepared chicken and broccoli mixture, ensuring each shell is generously stuffed.
- Assemble the Dish: Spread 1 cup of marinara sauce evenly on the bottom of a 9×13 inch baking dish. Arrange the stuffed shells seam side up in the dish. Pour the remaining marinara sauce evenly over the shells and sprinkle additional shredded mozzarella cheese on top for a cheesy finish.
- Bake Covered: Cover the baking dish with aluminum foil to retain moisture and bake in the preheated oven for 20 minutes.
- Finish Baking Uncovered: Remove the foil and continue baking for an additional 10 minutes, or until the cheese topping is bubbly and golden brown.
- Serve: Carefully remove the dish from the oven and allow it to cool for a few minutes. Garnish with freshly chopped parsley for a vibrant touch. Serve warm and enjoy your delicious Chicken & Broccoli Stuffed Shells!
Notes
- Boil pasta shells just until al dente to prevent overcooking during baking.
- Steamed broccoli should be chopped finely for easier stuffing and even cooking.
- Feel free to use store-bought or homemade marinara sauce depending on preference.
- Substitute chicken with turkey or vegetarian protein for different dietary needs.
- Covering the dish while baking helps keep the shells moist and prevents drying out.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Keywords: chicken stuffed shells, broccoli stuffed pasta, baked pasta shells, chicken and broccoli casserole, Italian stuffed shells, easy baked pasta
