Jumbo pasta shells stuffed with creamy chicken, broccoli, and three cheeses – baked to golden perfection!
Ingredients (Serves 6):
- 24 jumbo pasta shells
- 2 cups cooked chicken, shredded (rotisserie works great!)
- 2 cups broccoli florets, finely chopped (steamed or thawed frozen)
- 1 (15 oz) tub whole-milk ricotta cheese
- 1 cup shredded mozzarella, divided
- ½ cup grated Parmesan, divided
- 1 (8 oz) pkg cream cheese, softened
- 1 egg
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- 2 cups marinara sauce
Optional Add-ins:
- ½ tsp red pepper flakes
- 1 tbsp lemon zest (for brightness)
- ¼ cup crispy bacon bits
Instructions:
1. Prep Shells & Filling
- Cook shells al dente (about 9 mins); drain and rinse with cold water.
- Mix chicken, broccoli, ricotta, ½ cup mozzarella, ¼ cup Parmesan, cream cheese, egg, and seasonings until combined.
2. Stuff & Layer
- Spread 1 cup marinara in a 9×13-inch baking dish.
- Stuff each shell with 2 tbsp filling; arrange seam-side up.
- Top with remaining sauce and cheeses.
3. Bake
Cover with foil; bake at 375°F (190°C) for 25 mins. Uncover; bake 10 mins until bubbly.
4. Broil (Optional)
Broil 2-3 mins for a golden top. Rest 5 mins before serving.
Tips:
🌱 Vegetarian? Swap chicken for sautéed mushrooms.
🍋 Lighter version: Use low-fat cheeses and add spinach.
⏳ Make ahead: Assemble (unbaked) and refrigerate for up to 24 hours.
Creamy, cheesy comfort in every bite! 🧀
Freezer-friendly: Freeze baked or unbaked for up to 2 months. Thaw overnight before reheating.