Stuffed Shells with Chicken (Print-Friendly Version)
Tender shells packed with chicken, broccoli, Alfredo sauce, and cheese, baked for a creamy delight.
# Ingredients You'll Need:
→ Filling
01 -
2 cups (280 g) cooked chicken breast, shredded
02 -
1 cup (110 g) cheddar cheese, shredded
03 -
2 cups (150 g) chopped steamed broccoli florets
04 -
1 jar (475 ml) Alfredo sauce
→ Pasta and Assembly
05 -
2 cups (480 ml) spaghetti sauce
06 -
20 jumbo pasta shells
07 -
cooking spray
08 -
olive oil for greasing the dish
# How to Make It:
01 -
Turn the oven to 175°C (350°F) and let it warm up completely.
02 -
In a big pot, bring salted water to a boil. Follow package instructions for cooking jumbo pasta shells, but cook them for one minute less for that perfect al dente bite. Drain and cool under running water to keep them from sticking.
03 -
With a light touch, grease a large baking dish using olive oil or cooking spray. Pour spaghetti sauce evenly at the bottom to help with sticking.
04 -
In a big mixing bowl, toss together the shredded chicken, chopped broccoli, Alfredo sauce, and cheddar cheese. Stir it all up until it’s nicely combined.
05 -
Take each cooked pasta shell and stuff it generously with the filling. Place the shells in the greased baking dish with the filling side up.
06 -
Put the filled dish in the preheated oven. Bake for about 20–25 minutes, just until the filling's hot and the cheese's nice and melted.
# Extra Information:
01 -
Make sure the pasta shells are a little undercooked before filling so they hold up well while baking.