24 jumbo pasta shells
2 cups cooked chicken, shredded
2 cups broccoli florets, steamed
1 jar (15 oz) Alfredo sauce
1 cup ricotta cheese
1 cup mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated
1 tsp garlic powder
1 tsp onion powder
Salt and pepper to taste
1 tbsp fresh parsley, chopped (for garnish)
Preheat oven to 350°F (175°C). Cook pasta shells according to package directions. Drain and set aside.
In a large mixing bowl, combine shredded chicken, steamed broccoli, 1/2 cup Alfredo sauce, ricotta cheese, garlic powder, onion powder, salt, and pepper. Mix until well combined.
Spread 1/2 cup of Alfredo sauce on the bottom of a baking dish.
Stuff each cooked pasta shell with the chicken and broccoli mixture and place in the baking dish.
Pour the remaining Alfredo sauce over the stuffed shells. Sprinkle with mozzarella and Parmesan cheese.
Cover the baking dish with aluminum foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Garnish with fresh parsley before serving.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 450 kcal | Servings: 6 servings

By Admin

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