Stuffed Shells with Chicken, Broccoli, Cheddar (Print version)
Jumbo pasta shells filled with chicken, broccoli, ricotta, and cheddar, then baked in a creamy cheddar sauce until bubbling.
# Ingredients:
For the shells and filling
01 -
20 jumbo pasta shells, plus a few extra in case some tear
02 -
2 cups (280 g) cooked chicken, shredded or finely chopped
03 -
2 cups (180 g) small broccoli florets, lightly steamed and chopped
04 -
1 cup (245 g) whole milk ricotta cheese
05 -
1 large egg, lightly beaten
06 -
1 cup (115 g) sharp cheddar cheese, freshly shredded
07 -
1/2 teaspoon garlic powder
08 -
1/2 teaspoon kosher salt
09 -
1/4 teaspoon black pepper
For the cheddar sauce
10 -
3 tablespoons (42 g) unsalted butter
11 -
3 tablespoons all-purpose flour
12 -
1 1/2 cups (360 ml) whole milk
13 -
1 cup (240 ml) low-sodium chicken broth
14 -
1 teaspoon Dijon mustard
15 -
1 1/2 cups (170 g) sharp cheddar cheese, freshly shredded
16 -
1/4 teaspoon paprika
17 -
Salt and black pepper, to taste
For baking
18 -
1/2 cup (55 g) sharp cheddar cheese, freshly shredded
19 -
1 tablespoon chopped parsley, optional
# Instructions:
01 -
Heat the oven to 375°F (190°C). Boil the jumbo shells in salted water until al dente, usually 1 minute less than the package time. Drain gently and spread on a lightly oiled tray.
02 -
Steam or blanch the broccoli until bright green and barely tender, 2-3 minutes. Chop it small and pat dry with a clean towel.
03 -
In a large bowl, combine the chicken, broccoli, ricotta, egg, 1 cup cheddar, garlic powder, salt, and pepper. Stir until evenly mixed.
04 -
Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the milk and chicken broth, then simmer until thick enough to coat a spoon, 4-5 minutes.
05 -
Remove the sauce from the heat. Stir in the Dijon, paprika, and 1 1/2 cups cheddar by handfuls until smooth. Season with salt and pepper.
06 -
Spread about 1 cup of sauce in a 9x13-inch baking dish. Fill each shell with the chicken broccoli mixture and arrange the shells open side up. Spoon the remaining sauce over the top.
07 -
Cover with foil and bake for 20 minutes. Uncover, sprinkle with the remaining 1/2 cup cheddar, and bake 8-10 minutes more until bubbling. Rest for 10 minutes before serving with parsley if using.
# Good to know:
01 -
Cook a few extra shells because some may tear while boiling.
02 -
Freshly shredded cheddar gives the smoothest sauce.
03 -
Rest the baked shells for 10 minutes before serving.