Description
Deliciously stuffed jumbo shells filled with ricotta cheese, chicken, and broccoli in a creamy Alfredo sauce.
Ingredients
Scale
- 12 uncooked jumbo shells
- 1 cup chopped broccoli
- 1 teaspoon vegetable oil
- 1 large boneless skinless chicken breast, cut into 1 inch pieces and lightly salted
- 1/4 cup chopped onion
- 1 clove garlic, minced
- 1 cup ricotta cheese
- 1 1/4 cup grated mozzarella cheese
- 1/4 cup grated parmesan cheese
- 1/4 teaspoon salt
- 1 tablespoon fresh chopped basil or basil paste
- 1 egg
- 1/4 cup (2 ounces or 4 tablespoons) unsalted butter
- 1 cup heavy whipping cream
- 1 1/2 cups grated parmesan cheese
Instructions
- Preheat oven to 350F. Have a small casserole dish ready.
- Bring a large pot of salted water to a boil. Cook the shells according to package directions, about 14-15 minutes. During the last 2 minutes of cooking, add the broccoli. Drain and let cool.
- While the pasta is cooking, in a large skillet over medium heat, heat the oil. Add the chicken and cook for 3 minutes. Flip and cook for another 3-4 minutes or until the chicken reaches an internal temperature of 165F. Transfer to a plate and keep warm.
- In the same skillet, melt the butter. Add the onion and a big pinch of salt, scraping up any brown bits left behind. Cook until softened and starts to brown, about 5 minutes. Add the garlic and cook 1 minute.
- Slowly whisk in the cream then whisk in the cheese. Bring to a boil. Cook for 3-5 minutes or until thickened. Taste and adjust. If it’s not salty enough, add a little more cheese.
- In a large bowl, mix together the ricotta, 1 cup mozzarella, parmesan, salt, basil, and egg. Add the cooked chicken and broccoli.
- Spread 1/4 cup Alfredo sauce on the bottom of the casserole dish. Stuff each shell with some of the ricotta mixture and place snug inside the dish. Top with remaining sauce and mozzarella cheese.
- Cover with foil and bake for 20 minutes. Remove the foil and bake for another 5 minutes or until the cheese is melted on top.
Notes
- Make sure the chicken is cooked to internal temperature of 165F for food safety.
- For a vegetarian option, omit the chicken and add more vegetables.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 2g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 150mg