Chicken & Broccoli Stuffed Shells
Ingredients:
20 jumbo pasta shells
2 cups shredded cooked chicken (grilled or rotisserie-style works well)
1 1/2 cups steamed broccoli florets, finely chopped
1 cup ricotta cheese
1/2 cup crumbled feta cheese (instead of some of the mozzarella)
1/2 cup shredded mozzarella cheese
2 cloves garlic, minced
2 tbsp extra virgin olive oil
Zest of 1 lemon
2 tbsp fresh parsley, chopped
1 tbsp fresh oregano or 1 tsp dried oregano
Salt and black pepper to taste
For the Mediterranean Tomato Sauce (optional):
2 tbsp olive oil
2 cups crushed tomatoes
2 cloves garlic, minced
1 tsp dried basil
1/2 tsp chili flakes (optional)
Salt and pepper to taste
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Instructions:
1. Cook Shells:
Cook the jumbo shells in salted water according to package instructions until al dente. Drain and let cool slightly.
2. Prepare Filling:
In a bowl, mix shredded chicken, chopped broccoli, ricotta, feta, mozzarella, garlic, olive oil, lemon zest, parsley, oregano, salt, and pepper. Stir until well combined.
3. Stuff the Shells:
Spoon the chicken-broccoli filling into each shell.
4. Prepare Sauce (optional):
In a pan, heat olive oil and sauté garlic until fragrant. Add crushed tomatoes, basil, chili flakes, salt, and pepper. Simmer for 10–15 minutes.
5. Assemble & Bake:
Spread a layer of the tomato sauce in a baking dish (or just olive oil if you skip the sauce). Place stuffed shells on top. Drizzle with olive oil or spoon more sauce if desired. Sprinkle with a bit of mozzarella and feta on top.
6. Bake:
Cover with foil and bake at 375°F (190°C) for 20 minutes. Remove foil and bake another 10 minutes until bubbly and golden.
7. Serve:
Garnish with chopped parsley and a drizzle of olive oil or squeeze of lemon juice. Serve warm with a side of olives or a simple cucumber salad.
