Homemade Chicken Broccoli Stuffed Shells With Fresh Flavor
A delightful dish that combines creamy chicken and vibrant broccoli with pasta shells, perfect for busy weeknights or family gatherings.
Equipment
- Large Pot
- Skillet
- Mixing Bowl
- Baking Dish
Ingredients
Pasta Shells
- 20-24 pieces Large Pasta Shells Cooked until al dente.
Filling Ingredients
- 2 cups Cooked Chicken Shredded or diced.
- 1 cup Fresh Broccoli Chopped finely and lightly steamed.
- 1 cup Ricotta Cheese Fresh ricotta is preferred.
- 1 cup Shredded Mozzarella Cheese For topping.
- 0.5 cup Grated Parmesan Cheese For mixing and topping.
- 2 cloves Garlic Minced.
- 1 tablespoon Olive Oil For sautéing garlic.
- 1 teaspoon Salt Adjust to taste.
- 0.5 teaspoon Black Pepper Freshly cracked, adjust to taste.
- 1 tablespoon Fresh Herbs Chopped parsley or basil for garnish.
Instructions
- Preheat your oven to 375°F (190°C).
- Bring a large pot of salted water to a boil. Cook the pasta shells until al dente, then drain and rinse with cold water.
- In a skillet, heat olive oil over medium heat. Sauté minced garlic until fragrant, about one minute.
- In a mixing bowl, combine cooked chicken, chopped broccoli, ricotta cheese, half of the mozzarella, half of the Parmesan, sautéed garlic, salt, and pepper. Mix until well combined.
- Stuff each pasta shell with the filling and place them seam side up in a greased baking dish.
- Mix the remaining mozzarella and Parmesan cheese, and sprinkle over the stuffed shells.
- Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden brown.
- Let cool for a few minutes, garnish with fresh herbs, and serve warm.
Notes
Consider adding different vegetables or cheeses for variations. Serve with a salad or garlic bread for a complete meal.