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Chicken and Broccoli Stuffed Shells

These delicious Chicken and Broccoli Stuffed Shells are an impressively simple comfort food recipe! If you love stuffed pasta recipes, then you will love this hearty variation!
Prep Time20 mins
Cook Time45 mins
Resting Time10 mins
Total Time1 hr 15 mins
Course: Dinner
Cuisine: Italian
Keyword: broccoli, chicken, stuffed shells
Servings: 24 shells
Calories: 192kcal

Ingredients

Sauce

  • 3 cups marinara sauce (store-bought or homemade)
  • 1 cup half and half (or cream)
  • 1/4 cup fresh basil

Filling

  • 2 lbs ricotta cheese
  • 1 cup mozzarella cheese shredded
  • 1/2 cup Parmesan cheese
  • 2 chicken breasts cooked and diced
  • 12 ounces broccoli (1 bag, steamed)
  • 2 eggs
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1 box jumbo shells cooked 3 minutes shy of box instructions

Instructions

Sauce (can be made ahead of time)

  • Add marinara sauce to a saucepan over medium heat. Add the cream and stir well. Let simmer 15-30 minutes.

Assembly

  • In a 9 by 13 pan, add a layer of sauce to the bottom of your pan to prevent sticking.
  • Preheat oven to 375 degrees. Set cooked shells aside to cool. In a mixing bowl, add all the filling ingredients except for the eggs. Mix well to combine. Taste and add seasonings as desired.
  • Once seasoned, add eggs and mix well. Add about 2 heaping tablespoons of filling to each shell. Place in casserole dish seam side up. Repeat until all are full. Top with additional sauce.
  • Cover with aluminum foil and place in the oven. Bake for 30 minutes. Remove foil and then bake for an additional 15 minutes.
  • Let sit for 10 minutes after removing from the oven. Garnish with fresh basil and parmesan cheese.

Nutrition

Calories: 192kcal | Carbohydrates: 14g | Protein: 13g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 53mg | Sodium: 340mg | Potassium: 310mg | Fiber: 1g | Sugar: 2g | Vitamin A: 510IU | Vitamin C: 15.2mg | Calcium: 154mg | Iron: 0.9mg