Warning: This dish might ruin all your other pasta nights—it’s THAT good! My kids even asked for it two nights in a row! "

 

Why This Dish Works & What to Aim For

Stuffed pasta shells are one of the more comforting, crowd‑pleasing dishes: you get pasta + creamy sauce + protein + vegetable all in one. The trick is to get:

• Shells that hold their shape

• A filling that’s creamy, flavorful, not too runny

• Sauce that complements, not drowns

• A top layer that melts and browns

• Balanced texture: tender but not mushy, with some bite from broccoli

The version below is influenced by recipes like Mel’s Kitchen Café’s stuffed shell version with homemade Alfredo sauce. Mel's Kitchen Cafe Also, the Kraft version uses a simpler “jar Alfredo + ricotta + chicken + broccoli” stuffing method. kraftheinz.com

I’ll use those as reference, but expand with optional upgrades, troubleshooting, and variations.

---

Ingredients (for ~ 8–10 servings, 9×13 inch pan)

Here is a full ingredient list. You can scale, simplify, or enrich depending on what you have.

Pasta & Shells

• 1 box (12 oz / ~340 g) jumbo pasta shells

• Salt (for pasta water)

Filling (chicken + broccoli)

• ~ 3 cups cooked, shredded or diced chicken (rotisserie chicken is fine)

• ~ 2 to 2½ cups broccoli florets, steamed until just tender, chopped small

• 1 egg (to help bind the filling)

• 1 cup ricotta cheese (optional, but gives body)

• 1 to 1½ cups shredded mozzarella cheese

• ½ cup (or more) grated Parmesan (plus extra for topping)

• ½ teaspoon garlic powder

• A pinch of salt & freshly ground black pepper

• Optional: Italian seasoning, pinch of nutmeg

Alfredo Sauce (creamy sauce to go around & over)

You can use store-bought Alfredo sauce (jar) or make it yourself. I’ll give you both versions.

If making your own:

• 3 tablespoons (or 4 Tbsp) unsalted butter

• 3–4 cloves garlic, minced

• 2 tablespoons all‑purpose flour

• ~ 2½ cups milk (whole milk or a mix of milk + cream)

• ¾ to 1 cup heavy cream (optional, to enrich)

• 1½ to 2 cups grated Parmesan cheese (fresh, not pre‑grated if possible)

• Salt, pepper to taste

• Optional: a pinch of freshly ground nutmeg

Topping

• Extra shredded mozzarella or a mix mozzarella + Parmesan

• Optional: breadcrumbs for crunch

• Fresh parsley or basil for garnish

---

Method — Step by Step

Below is a fully fleshed protocol, with timing and tips to avoid common mistakes.

1) Prep & preheat

• Preheat your oven to 175–180 °C (≈ 350–360 °F)

• Grease or lightly butter a 9×13″ (or similar) baking dish.

• Bring a large pot of salted water to a boil for the pasta shells.

2) Cook shells & broccoli, prepare chicken

• Cook jumbo shells per package directions until al dente (they will continue cooking in the oven). Drain, rinse lightly with cool water just so they don’t stick, and set aside on a baking sheet or tray lined with parchment so they don’t clump.

• Steam or blanch broccoli florets until just tender (not mushy). Chop into small bite-sized pieces.

• If chicken isn't already cooked, cook it (roast, boil, pan sear) and shred or dice it. Season lightly with salt/pepper.

3) Make Alfredo sauce (if doing homemade)

1. Melt butter in a medium saucepan over medium heat.

2. Add minced garlic, sauté ~30 seconds until fragrant (don’t let garlic brown).

3. Stir in flour to make a roux. Cook 1–2 minutes, stirring, to remove raw flour taste.

4. Gradually whisk in milk and cream (if using), a little at a time, to avoid lumps.

5. Bring to gentle simmer, stirring constantly, until sauce thickens.

6. Reduce heat; stir in the Parmesan cheese until melted and smooth.

7. Season with salt, pepper, and optional nutmeg. Adjust consistency: if too thick, add milk; if too thin, simmer a bit more.

   • At this point, you can reserve some sauce to mix into filling (this helps keep it creamy) or use mostly sauce externally.

4) Make the filling

• In a large bowl, combine shredded chicken, chopped broccoli, egg, ricotta (if using), mozzarella, Parmesan, garlic powder, salt, pepper, and optional seasonings.

• Optionally fold in ½ to 1 cup of the Alfredo sauce to help bind and moisten the mixture (but not so much that the filling becomes soupy).

5) Stuff the shells

• Arrange an initial thin layer of Alfredo sauce in the bottom of the greased baking dish (just enough to prevent shells from sticking and to give a sauce base).

• Take each shell, scoop a generous amount of filling into it (don’t overstuff, leave shell intact).

• Place stuffed shells in the baking dish, “open” side up, snugly but not jammed.

6) Top & bake

• Once all shells are stuffed and in the dish, pour remaining Alfredo sauce over them, covering as evenly as possible.

• Sprinkle extra mozzarella/Parmesan (and breadcrumbs if using) over the top.

• Cover the dish with aluminum foil.

• Bake covered for ~20–25 minutes.

• Then remove foil and bake an additional 10–15 minutes (or until the cheese is bubbly and golden, sauce bubbles at edges).

• If top browns too fast, tent with foil loosely.

7) Rest & serve

• After baking, allow dish to rest 10 minutes so filling and sauce settle and slicing is easier.

• Garnish with chopped parsley or basil.

• Serve warm.

---

Timing / Workflow (to stay organized)

Step	Time Estimate	Notes
Preheat oven & prep dish	5 min	Freeze time unused
Cook pasta & broccoli, prep chicken	10–15 min	You can multitask
Make Alfredo sauce	~8–10 min	While pasta is cooking, start this
Mix filling & stuff shells	~8–10 min	Having sauce ready helps
Top and bake (covered)	20–25 min	Covered baking phase
Uncover bake	10–15 min	Browning stage
Rest & garnish	10 min	Very helpful for neat slices

Total active time ~ 45–60 minutes; total with baking ~ 1 hour 15 min or so.

---

Variations & Upgrades

Here are ideas to adapt, enrich, lighten, or twist the recipe:

• Use store‑bought Alfredo sauce to save time — mix it with ricotta + chicken + broccoli. E.g. Kraft version uses a jar Alfredo + mixing cheeses + egg, then bake. kraftheinz.com

• Add spinach (fresh or wilted) to the filling for extra greens.

• Use a mix of cheeses: provolone, fontina, gouda for depth.

• Add herbs / aromatics: basil, thyme, oregano, red pepper flakes.

• Make it lighter: reduce cream, use half milk, reduce cheese, use part low‑fat dairy.

• Augment with vegetables: mushrooms, bell peppers, zucchini — chop small and sauté before mixing.

• Switch protein: use turkey, ham, or omit chicken for vegetarian version.

• Make it a “red‑white” style: half Alfredo, half marinara (“pink sauce”) pour over stuffed shells for tang contrast.

• Gluten‑free: use gluten‑free jumbo shells or use a gluten‑free pasta alternative.

• Individual portions: stuff a few shells into small ramekins for personal servings.

---

Troubleshooting & Common Problems

Problem	Cause	Fix / Prevention
Shells break / fall apart	Overcooked pasta, too much handling	Cook shells just al dente; handle carefully; cool before stuffing
Filling too loose / runny	Too much sauce added, undercooked binding	Drain broccoli well; limit sauce in filling; bake covered so sauce thickens
Sauce too thin	Not thickened enough, too much liquid	Reduce sauce on stove; thicken with a bit extra Parmesan or flour if needed
Dish soggy	Insufficient baking, too much sauce, no resting	Bake long enough; don’t overpour sauce; let rest post bake
Top burns before interior done	Oven too hot, top too near heat	Lower rack; tent foil; watch final minutes
Lack of flavor	Under‑seasoned chicken or sauce	Taste as you go; add salt/pepper, garlic, herbs

---

Serving & Presentation Tips

• Serve in the baking dish or scoop individual shells onto plates.

• Drizzle a tiny bit of extra Alfredo sauce or olive oil over each serving.

• Garnish with fresh herbs (parsley, basil) or a sprinkle of freshly grated Parmesan.

• Accompany with a crisp green salad or steamed vegetables to cut richness.

• Offer garlic bread or crusty bread to mop up extra sauce.

---

Storage, Make‑Ahead & Reheating

• Refrigerator: Cover leftovers and store up to 3–4 days. Reheat in oven at ~ 160–170 °C (325–340 °F) with a lid or foil to keep moisture.

• Freezing (assembled, before baking): You can assemble shells in dish, cover tightly (foil + plastic), freeze up to 2–3 months. When ready, bake from frozen, covered ~10–15 min longer, then uncover to brown.

• Freezing (baked): Fully cool, wrap/foil, freeze. Reheat in covered oven to warm through, then uncover to re‑crisp top.

---

Nutritional Considerations

This is a rich, indulgent dish (cheese, cream, pasta). But it’s balanced with protein and broccoli. To lighten:

• Use part-skim milks or reduce cream

• Use less cheese / low-fat cheese

• Increase broccoli or other vegetables

• Use lean chicken

• Use whole-grain or higher-fiber pasta shells

---

Example Full Recipe (Printable)

Chicken Broccoli Alfredo Stuffed Shells
Yield: ~8–10 servings
Total Time: ~1h 10 min (including baking)

Ingredients

• 1 box (12 oz) jumbo pasta shells

• ~3 cups cooked chicken, shredded

• 2–2½ cups broccoli florets, steamed & chopped

• 1 egg

• 1 cup ricotta cheese

• 1–1½ cups shredded mozzarella

• ½ cup + extra grated Parmesan cheese

• ½ tsp garlic powder, salt & pepper

• For Alfredo sauce (homemade):

  • 3 Tbsp butter

  • 3–4 cloves garlic, minced

  • 2 Tbsp flour

  • 2½ cups milk

  • ¾–1 cup heavy cream

  • 1½–2 cups Parmesan cheese

  • Salt, pepper, optional nutmeg

• Extra mozzarella/parmesan for topping

• Fresh parsley or basil for garnish

Instructions

1. Preheat oven to 175–180 °C. Grease a 9×13" baking dish.

2. Cook jumbo shells al dente. Drain, rinse lightly, set aside.

3. Steam broccoli until just tender, chop.

4. Make Alfredo sauce: melt butter, add garlic, stir in flour. Whisk in milk + cream, simmer until thick. Add Parmesan, season.

5. In bowl, mix chicken + broccoli + egg + ricotta + mozzarella + Parmesan + garlic powder + salt & pepper. Optionally fold in a portion of Alfredo sauce.

6. Spoon filling into each shell. Arrange into baking dish over a thin layer of sauce.

7. Pour remaining Alfredo sauce over all shells. Sprinkle with extra cheese (and breadcrumbs if desired).

8. Cover with foil. Bake 20–25 min. Uncover and bake further 10–15 min until cheese is melted/golden and sauce bubbles.

9. Rest ~10 min. Garnish and serve.

---

If you like, I can send you a step‑by‑step photo guide (with images) or a Moroccan ingredient‑adapted version (using cheeses, local pasta, local vegetables). Want me to send that?