Cheesy Chicken & Broccoli Stuffed Shells Recipe
Cheesy Chicken & Broccoli Stuffed Shells are the ultimate comfort food! A delicious combination of tender chicken, fresh broccoli, and gooey cheese all stuffed inside large pasta shells and baked in marinara sauce. This dish is perfect for a family dinner or a weeknight meal that’s sure to please everyone. With minimal ingredients and a simple preparation process, it’s easy to make and incredibly satisfying!
Ingredients
- 12 large pasta shells
- 2 cups cooked chicken shredded or diced
- 1 ½ cups steamed broccoli chopped
- 1 ½ cups ricotta cheese
- 1 ½ cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 egg
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 jar 24 oz marinara sauce
Substitutes:
- Dairy-free: Use dairy-free ricotta and mozzarella cheese.
- Gluten-free: Use gluten-free pasta shells.
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the pasta shells: Boil salted water and cook the pasta shells according to the package instructions. Drain and set aside.
- Prepare the filling: In a large mixing bowl, combine the cooked chicken, chopped broccoli, ricotta cheese, mozzarella, Parmesan, egg, garlic powder, onion powder, salt, and pepper. Mix until well combined.
- Stuff the shells: Carefully stuff each pasta shell with the chicken and broccoli mixture. Place them in a baking dish.
- Prepare the baking dish: Spread a thin layer of marinara sauce at the bottom of the dish. Place the stuffed shells on top.
- Top with sauce and cheese: Pour the remaining marinara sauce over the shells and sprinkle with the remaining mozzarella cheese.
- Bake: Cover with foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Serve: Let the dish cool for a few minutes, then serve and enjoy!
Notes
Make it spicier: Add a pinch of red pepper flakes to the filling for a spicy kick.
Vegetarian option: Replace the chicken with extra vegetables like spinach or mushrooms.
Extra cheese: Feel free to top the stuffed shells with extra mozzarella before baking for an extra cheesy experience.
Storing: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the microwave for 1-2 minutes or in the oven at 350°F (175°C) for 10-15 minutes.
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