Cheesy Chicken & Broccoli Stuffed Shells

 Introduction:

These stuffed pasta shells are filled with a creamy mixture of shredded chicken, tender broccoli, and three cheeses, then topped with marinara and more cheese before baking to bubbly perfection. It’s like the ultimate comfort food crossover—lasagna meets chicken alfredo with a veggie twist. Ideal for using up leftover chicken or rotisserie chicken!

 Ingredients

For the Filling:

20–24 jumbo pasta shells, cooked al dente

2 cups cooked shredded chicken (rotisserie works great!)

1 1/2 cups steamed or blanched broccoli, chopped

1 cup ricotta cheese

1/2 cup cream cheese, softened

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 tsp garlic powder

1 tsp Italian seasoning

Salt and pepper, to taste

For the Sauce & Topping:

1 1/2 cups marinara sauce (or Alfredo for a white version!)

1/2 cup shredded mozzarella (extra for topping)

1/4 cup Parmesan cheese, for topping

Fresh parsley, for garnish (optional)

 Equipment:

9×13 inch baking dish

Mixing bowls

Spoon or piping bag (for filling shells)

 Instructions

 Cook Pasta Shells

Boil the jumbo shells in salted water until al dente (about 9 minutes).

Drain and rinse with cold water to stop cooking. Set aside on a tray to cool.

 Make the Filling

In a large bowl, combine ricotta, cream cheese, mozzarella, Parmesan, garlic powder, Italian seasoning, salt, and pepper.

Stir in shredded chicken and chopped broccoli until well mixed.

 Fill the Shells

Preheat oven to 375°F (190°C).

Spread 1 cup of marinara sauce on the bottom of your baking dish.

Fill each shell with a generous spoonful of the chicken-broccoli mixture. (Tip: Use a piping bag for easier filling!)

Arrange filled shells in the dish over the sauce.

 Add Sauce and Cheese

Spoon remaining 1/2 cup marinara sauce over the top of the stuffed shells.

Sprinkle with mozzarella and Parmesan.

 Bake

Cover loosely with foil and bake for 20 minutes.

Remove foil and bake another 10–15 minutes until bubbly and lightly golden.

Let rest 5–10 minutes before serving.

 Optional Add-Ons:

A pinch of red pepper flakes for spice

Swap marinara for alfredo or a blend for a pink sauce

Add sautéed mushrooms or spinach to the filling

 Storage & Freezing:

Refrigerate leftovers in an airtight container for up to 4 days.

Freeze unbaked shells in a foil tray. Thaw overnight and bake as directed, adding 5–10 minutes to cook time.

 Tips:

Don’t overcook the pasta—keep it firm so it holds shape while baking.

Chop broccoli finely so it blends easily into the filling.

Double the recipe and freeze half for a future easy meal!