Stuffed shells are delicious, but let's be honest: they're like lasagna but the pasta is a different shape. So why not switch it up a little bit? You don't have to stuff those jumbo shells with a cheese mixture and covered in a red sauce. One of my favorite stuffed shells recipes in Chicken and Broccoli Alfredo. This adds some protein and vegetables to all that starchy pasta, but who really eats veggies when they make pasta?
2 (16 ounce) jars of alfredo sauce *you can use any flavor you want. I personally like Classico's Roasted Garlic or their Roasted Red Pepper sauces*
2 cups cooked chicken, shredded**
2 cups cooked broccoli, chopped***
1 cup shredded cheddar cheese
1/4 cup shredded parmesan
21 jumbo shells, cooked
1. Preheat your oven to 350 degrees. Grease a 13x9 baking dish.
2. In a large bowl, mix together one jar of alfredo sauce, chicken, broccoli and the shredded cheeses. Spoon this mixture into your pasta shells.
3. Spread a little bit of alfredo sauce onto the bottom of the greased dish. Arrange the shells into the pan, pour the rest of the sauce over the shells.
4. Cover the dish with foil. Bake 35 minutes.
This is an absolute favorite in my family. Even my uncle, who absolutely hates broccoli, loves these stuffed shells.
**In my opinion, the best way to shred chicken without buying a pre-cooked chicken from the store is to use a crockpot/slow cooker. Two small chicken breasts or one large breast in the slow cooker with a little bit of water (maybe, 1/4 cup). Low takes about 6 hours, high will take about 4, if they are NOT frozen. When they're done, they will easily shred with two forks.
***You can used fresh or frozen broccoli. It's easiest to cook it first, let it cool for a few minutes, then chop it into small pieces.