Saturday, June 13, 2009

Chicken Broccoli and Cheese Stuffed Shells



I came up with this recipe since we often eat a similar dish. This makes lots! Freeze 2/3 of this for other meals! You could cut this recipe in half if you don't need so much also. It requires some prep time too, so keep that in mind. Also this can easily be changed to what ever meats and veggies you like! How about ground Italian sausage with spinach? Just veggies and cheese?

Chicken Broccoli and Cheese Stuffed Shells

1 (12 ounce) package jumbo pasta shells (Barilla has about 35 shells)
2 eggs, beaten
1 (32 ounce) container ricotta cheese
16 oz shredded mozzarella cheese, divided
8 ounces grated Parmesan cheese, divided (I used shaker Parm)
3 chicken breasts, cooked, diced (I poached them in a similar seasoned broth)
16 oz cooked broccoli, diced (I used frozen spears, cooked in with the poached chicken)
1 tablespoon dried parsley
2 teaspoons salt
1 teaspoon ground black pepper
1 (28 ounce) jar Alfredo sauce (or a Marinara -minus the milk)
3 TBL Pesto sauce
splash of milk

Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

In a large bowl, mix eggs, ricotta, half the mozzarella, half the Parmesan, chicken, broccoli, parsley, salt and pepper until well combined. Stuff cooked shells with chicken ricotta mixture and place in a sprayed 9x13 inch baking dish.

In a medium bowl, stir together Alfredo sauce, pesto, reserved mozzarella and Parmesan. Add a little milk to help thin out. Pour over stuffed shells.

Cover and bake in preheated oven 45 minutes. Uncover and finish baking 10-15 minutes until edges are bubbly, shells are slightly set and cheese is golden.

Serve with a fresh salad and garlic bread and you've got yourself a great meal!
~inspired by allrecipes



enjoy,

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15 Lovely Comments:

Barbara Bakes said...

My family would love this recipe! I like that it has pesto. I'm sure that adds a lot of flavor!

Susan @ SGCC said...

Your stuffed shells look fabulous! I usually make them with spinach, but broccoli sounds like a winner! Well done!

Danielle said...

That looks really good! Im not a huge fan of marinara sauce so the idea of using alfredo sauce really appeals to me. Plus I happen to love broccoli and cheese and chicken....and and everything else in the recipe. YUM

Debbie said...

This looks great. I have to admit that I have gotten lazy and now buy the small salad shells and just make a mixed up casserole instead of stuffing shells. It works!

Grammy Blick said...

Wonderfully flexible recipe! I enjoy these that can be changed just a bit and adjusted for family preferences. I can think of three different meat/veggie combinations right off the bat. Yep -- this one's a keeper. Thanks for creating and sharing.

TheYandR_Lady said...

Just stopped by to say hello. this looks delicious! Something for me to eat while watching the Young and the Restless! :) Stop by at anytime and say hello.
http://www.theyandrlady.com

You just got a new follower, I love to cook and am always looking for new ideas!!!

The Redhead Riter said...

My question is...Can you come over and cook dinner? Everything looks and smells delicious (well, I could almost smell it!)

AB HOME INTERIORS said...

Not much for broccoli but everything else sounds good. popping in from SITS to leave ya' some bloggy lovin!

alcb said...

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Anonymous said...

This is cooking as I type. I don't have the pesto...oops! But we'll see how it comes out!

Ashley :o) said...

Hi! I found your blog and this recipe on Pinterst and am currently making it. It sounds so good! Although I just thought I'd make you aware that you don't include the chicken nor broccoli in your directions. Maybe it's obvious what to do (add to ricotta mixture) but I thought I'd let you know. Thanks for sharing this recipe!!

Elena Oppedisano said...

I made these last night. My husband had made stuffed shells a few months ago and we had leftover, cooked shells which we froze. I found them in the freezer then found this recipe.

I did tweak it a bit as I realized I didn't have all the ingredients on me. I used a pre-cooked rotisserie chicken (which was nice and flavorful) and cut it up into chunks. I first sauteed garlic and shallots, removed then put the cut up broccoli into the flavored oil. Once it was slightly soft, I put the shallots and garlic back in.

I didn't have any ricotta so I used - TADA - cottage cheese! Yes, cottage cheese! I used 2-cups, added 2 eggs, shredded mozz,chicken, salt, pepper, some bread crumbs then added the broccoli mixture. To moisten it a bit I added chicken broth and 2-tbsp of cooking sherry for a kick. I stuffed the shells (by hand - easier than spoon) and layered them in a pyrex. I didn't have alfredo or pesto, so I made a cheapie sauce with fat free cream of chicken soup, fat free half and half, chicken broth and a bit more sherry. I poured that over the shells and sprinkled with a bit more shredded mozz. With only 10 minutes left to bake, I sprinkled top lightly with breadcrumbs for crunch.

I didn't tell hubs the secret ingredient (cottage cheese) and served them to him. He LOVED them (I told him afterwards what was really in it and he couldn't believe it). The recipe was not only delicious but low fat and healthy. Definitely making this again and freezing a batch.

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