Mediterranean Chicken & Broccoli Stuffed Shells

Description

This Mediterranean-inspired twist on classic stuffed shells is hearty, flavorful, and packed with goodness. Tender pasta shells are filled with a creamy mixture of shredded chicken, fresh broccoli, ricotta, and Mediterranean herbs, then baked in a light tomato sauce with a sprinkle of mozzarella and feta. It’s the perfect comfort food with a healthy touch—bringing together the wholesomeness of chicken and veggies with the indulgence of cheesy pasta.

 Ingredients For Mediterranean Chicken & Broccoli Stuffed Shells

For the Filling:

• 20 jumbo pasta shells, cooked al dente

• 2 cups cooked shredded chicken (rotisserie or poached)

• 1 ½ cups steamed broccoli florets, finely chopped

• 1 cup ricotta cheese

• ½ cup crumbled feta cheese

• ½ cup grated Parmesan cheese

• 1 large egg

• 2 cloves garlic, minced

• 1 tbsp olive oil

• 1 tsp dried oregano

• 1 tsp dried basil

• ½ tsp chili flakes (optional)

• Salt & black pepper to taste

For the Sauce & Topping:

• 2 cups marinara sauce (or homemade tomato basil sauce)

• 1 cup shredded mozzarella cheese

• 2 tbsp fresh parsley, chopped

• Extra feta crumbles (optional)

 Instructions

1. Prepare the shells: Cook jumbo pasta shells until just al dente. Drain, drizzle lightly with olive oil, and set aside.

2. Make the filling: In a skillet, heat olive oil and sauté garlic until fragrant. In a large bowl, mix shredded chicken, chopped broccoli, ricotta, feta, Parmesan, egg, oregano, basil, chili flakes, and sautéed garlic. Season with salt & pepper.

3. Stuff the shells: Fill each shell generously with the chicken & broccoli mixture.

4. Assemble the dish: Spread a thin layer of marinara sauce on the bottom of a baking dish. Arrange stuffed shells in a single layer. Pour remaining marinara sauce over the top.

5. Bake: Sprinkle mozzarella cheese and a little extra feta on top. Cover with foil and bake at 375°F (190°C) for 20 minutes. Remove foil and bake another 10 minutes until cheese is bubbly and golden.

6. Garnish & serve: Sprinkle with fresh parsley and serve hot with a side salad or garlic bread.

Notes

• You can substitute spinach, zucchini, or mushrooms instead of broccoli.

• For a richer flavor, add sun-dried tomatoes or kalamata olives to the filling.

• To make ahead: assemble shells, cover, and refrigerate for up to 24 hours before baking.

 Tips

• Don’t overcook the pasta shells; they’ll cook further in the oven.

• Use rotisserie chicken for a quick prep.

• For a creamier texture, mix a little cream cheese into the filling.

• Double the batch and freeze half for a quick weeknight dinner.

Servings

• Makes 6 servings (about 3–4 shells per person).

 Nutritional Info (per serving, approx.)

• Calories: 410

• Protein: 29g

• Carbohydrates: 32g

• Fat: 18g

• Fiber: 4g

• Sodium: 690mg

Benefits

• High in protein from chicken, ricotta, and feta.

• Vegetable boost from broccoli for fiber, vitamins, and antioxidants.

• Balanced meal with carbs, protein, and healthy fats.

• Mediterranean flavors bring a lighter, fresher twist to traditional pasta bakes.

Q & A

Q: Can I make this vegetarian?
A: Yes! Swap chicken for more broccoli, spinach, or roasted vegetables.

Q: Can I freeze stuffed shells?
A: Absolutely. Assemble and freeze before baking. When ready, thaw overnight in the fridge and bake as directed.

Q: What can I serve this with?
A: A crisp green salad, roasted vegetables, or garlic bread complement it beautifully.

Q: Can I use whole wheat or gluten-free shells?
A: Yes, both work well—just adjust cooking time based on package instructions.