Chicken & Broccoli Stuffed Shells Recipe

Introduction

This Chicken & Broccoli Stuffed Shells recipe combines tender pasta shells filled with a creamy mixture of chicken, broccoli, and cheeses, all baked in a rich marinara sauce. It’s a comforting, satisfying dish perfect for weeknight dinners or special occasions.

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

1. 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.
2. Step 2: In a large mixing bowl, combine the cooked chicken, steamed broccoli, ricotta cheese, 1 cup of mozzarella cheese, Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper. Mix until well combined.
3. Step 3: Preheat your oven to 375°F (190°C). Using a spoon, fill each cooked pasta shell with the chicken and broccoli mixture.
4. Step 4: Spread 1 cup of marinara sauce on the bottom of a 9×13 inch baking dish. Place the stuffed shells seam side up in the dish. Pour the remaining marinara sauce over the top and sprinkle with additional mozzarella cheese.
5. Step 5: Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
6. Step 6: Remove from the oven and let cool for a few minutes. Garnish with chopped parsley before serving. Serve warm and enjoy!

Tips & Variations

• For a vegetarian version, substitute the chicken with sautéed mushrooms or spinach.
• Use fresh herbs like basil or oregano instead of Italian seasoning for a brighter flavor.
• Steam the broccoli just until tender to maintain a nice texture within the filling.
• Add a pinch of crushed red pepper flakes to the marinara sauce for a spicy kick.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F (175°C) until warmed through, or microwave individual portions until hot.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli for this recipe?

Yes, frozen broccoli works well. Just thaw and drain it thoroughly before mixing it into the filling to avoid excess moisture.

Can I prepare this dish ahead of time?

Absolutely. You can assemble the stuffed shells in the baking dish, cover tightly, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if cooking from cold.