Ingredients
Method
- Preheat your oven to 375°F. Lightly grease a 9x13-inch baking dish and set aside.
- Bring a large pot of salted water to a boil. Cook the jumbo shells according to package directions until just al dente, about 9-10 minutes. Drain carefully, drizzle lightly with olive oil to prevent sticking, and spread out on a baking sheet to cool.
- While the shells cook, make the Alfredo sauce. Melt the butter in a medium saucepan over medium heat. Add the minced garlic and cook for 60 seconds until fragrant. Add the softened cream cheese and whisk until fully melted and smooth, about 1-2 minutes.
- Slowly pour the heavy cream into the saucepan while whisking constantly. Let the sauce simmer gently for 3-4 minutes until slightly thickened. Stir in the Parmesan cheese, Italian seasoning, salt, and pepper. Remove from heat. Spread half of the Alfredo sauce evenly over the bottom of the prepared baking dish.
- In a large bowl, combine the shredded chicken, chopped broccoli, ricotta, ½ cup of the mozzarella, ¼ cup of the Parmesan, the egg, garlic powder, remaining ½ teaspoon of Italian seasoning, salt, and pepper. Stir well until fully combined. Taste and adjust seasoning as needed.
- Spoon the filling generously into each cooled pasta shell and arrange them in a single layer in the baking dish over the Alfredo sauce.
- Pour the remaining Alfredo sauce evenly over the stuffed shells. Sprinkle the remaining ½ cup of mozzarella and remaining Parmesan over the top.
- Cover tightly with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and lightly golden on top.
- Remove from the oven and let the dish rest for 5 minutes before serving. Sprinkle with fresh parsley and serve warm.
Nutrition
Notes
Storage: Store leftover stuffed shells in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave with a splash of milk or cream to keep the sauce creamy, or cover with foil and reheat in a 350°F oven until warmed through. To freeze, assemble the unbaked dish, wrap tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.
Lighter swap: To lighten this dish up a bit, you can substitute the heavy cream with half-and-half and use part-skim ricotta. The sauce will be slightly less thick but still absolutely delicious and a more nutritious option for the family.
Sodium tip: Use unsalted butter and low-sodium chicken broth in place of some of the heavy cream to reduce the sodium content. Always taste your filling and sauce before assembling and season gradually so you stay in control of the salt level.