Ingredients
- 12 oz Box stuffed shells 30 shells
- 10 ounce bag frozen broccoli cooked and chopped
- 2 cups rotisserie chicken shredded
- 15 ounce jar alfredo sauce
- 2 cups shredded mozzarella cheese divided
- 15 ounce container ricotta cheese
- 1/3 cup grated parmesan cheese
- 1 egg
- 1/2 tsp pepper
- 1/4 tsp salt
- 1 tbsp Italian seasoning
- 1 tsp grated garlic
Method
- Preheat oven to 350°F
- Bring a large pot of water to a boil, add salt to taste. Boil the jumbo shells 1 minute less than package directions. Drain and mix in 1 tablespoon olive oil to keep them from sticking together. Set out on a sheet pan in a single layer.
- While the shells are cooking prepare the filling. To a large bowl add the ricotta cheese, 1 cup shredded mozzarella, chopped broccoli, egg, seasonings and chicken. Mix together.
- Add 1 large spoonful of the alfredo sauce to the bottom of a 9x13 baking dish. Stuff each shell with 1 generous tablespoon of the filling and add to the dish. Continue until all the shells are stuffed.
- Evenly pour the remaining alfredo sauce over the shells and top with the remaining mozzarella cheese.
- Cover with foil and bake for 25 minutes until bubbly.
- Garnish with fresh chopped parsley or basil.