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
Saturday, June 13, 2009