When I picture weekend dinners at my grandma’s kitchen, I always see a bubbling pan of cheesy pasta and the house smelling like toasted butter and sharp cheddar. This recipe grew out of those memories — the kind where everyone hovered around the stove, stealing warm shells and arguing over who gets the crispy edges. These stuffed shells combine tender chicken, bright green broccoli, and gooey cheddar in a creamy, lightly tangy sauce. They feel like a hug in a casserole dish: familiar, warm, and perfect for sending leftovers to the office the next day (not that I ever share mine).
Quick Facts
- Yield: Serves 6
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
Why This Recipe is Awesome
This dish brings together creamy, cheesy sauce, tender shredded chicken, and little pops of steamed broccoli — comfort food that still feels a bit wholesome. The shells hold pockets of filling so every bite gives you a melty center and crunchy top if you add breadcrumbs. It’s cozy, saucy, and forgiving — perfect for weeknights or feeding a crowd. Also? It’s so easy even your oven can’t mess it up.
Ingredients
For the Main Dish:
- 16 oz jumbo pasta shells (about 20–24 shells)
- 1 lb boneless skinless chicken breasts (or 2 cups shredded rotisserie chicken)
- 2 cups steamed broccoli florets, chopped (fresh or frozen)
- 1 cup ricotta cheese
- 1 large egg
- 2 cups shredded sharp cheddar cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Salt and black pepper to taste
- 2 tbsp chopped fresh parsley (optional)
For the Sauce / Garnish (if applicable):
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup half-and-half (or heavy cream)
- 1 tsp Dijon mustard
- 1/4 tsp cayenne or smoked paprika (optional)
- Extra 1 cup shredded cheddar for topping
- 1/2 cup panko breadcrumbs + 2 tbsp melted butter (optional crunchy topping)
How I Make It
Step 1:
Preheat the oven to 375°F. Bring a large pot of salted water to a boil and cook the jumbo shells until just al dente — usually 10–12 minutes. Drain and run under cool water so they don’t stick; I lay them on a towel in a single layer. If you use raw chicken, season the breasts with salt, pepper, and a little garlic powder, then sear in a hot skillet with 1 tbsp oil until golden and finish in the oven or simmer in broth until they reach 165°F. Shred when cool enough to handle.
Step 2:
Steam or microwave the broccoli until bright green and just tender — you want some snap, not mush. Chop coarsely. In a big bowl, mix the shredded chicken, chopped broccoli, 1 cup ricotta, 1 large egg, 1 cup shredded cheddar, Parmesan, garlic and onion powders, salt, pepper, and parsley. Taste the mixture; adjust seasoning. Pro tip: if the filling feels dry, add a splash of milk.
Step 3:
Make the cheese sauce: melt 4 tbsp butter in a saucepan over medium heat. Whisk in 1/4 cup flour and cook 1 minute until it smells toasty. Slowly whisk in 2 cups whole milk and 1 cup half-and-half, bring to a gentle simmer and let thicken about 3–5 minutes. Whisk in 1 tsp Dijon and drop the heat. Stir in 1 cup shredded cheddar until smooth — don’t boil the sauce after adding cheese or it can get grainy. Season with salt, pepper, and a pinch of cayenne if you like warmth.
Step 4:
Spoon a generous layer of sauce across the bottom of a 9×13 baking dish. Carefully stuff each shell with the chicken-broccoli mixture and nestle them in the dish. Pour the remaining sauce over the shells and sprinkle with the remaining cheddar. If you want a crunchy top, toss 1/2 cup panko with 2 tbsp melted butter and scatter it over the cheese. Bake uncovered for 20–25 minutes until bubbly and golden at the edges.
Step 5:
Let the dish rest 5–10 minutes so the sauce settles. You’ll smell the nutty, buttery aroma and see the cheese glisten with little brown spots — that’s your signal. Serve hot with a sprinkle of fresh parsley and a squeeze of lemon if you want brightness.
Pro Tips
- Boil the shells one minute less than package directions for easier stuffing — they finish cooking in the oven.
- Shred warm chicken for juicier filling. If using rotisserie, reduce added salt since it’s already seasoned.
- Grate your own cheddar from a block; pre-shredded cheese often contains anti-caking agents that stop it from melting silky.
- To prevent a watery casserole, squeeze excess moisture from thawed frozen broccoli or blot fresh-steamed broccoli with a paper towel.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Chicken ↔ tofu: Use crumbled, pressed tofu for a vegetarian version; add a splash of soy sauce for umami.
- Whole milk & half-and-half ↔ Greek yogurt: Stir ¾ cup plain Greek yogurt into the sauce off the heat for tangy richness (don’t boil).
- Use dairy-free cheddar and unsweetened almond milk for a dairy-free twist (flavor and melt change slightly).
- Swap jumbo shells for gluten-free pasta shells or large manicotti tubes to make it gluten-free.
Variations & Tips
- Spicy: Add 1/2 tsp red pepper flakes to the sauce and swap half the cheddar for pepper jack.
- Kid-friendly: Omit cayenne and paprika; finely chop broccoli so it hides in the filling.
- Vegetarian: Replace chicken with roasted mushrooms and spinach, add extra ricotta.
- Bacon-boost: Fold in 4 oz cooked, crumbled bacon for smoky crunch.
- Mediterranean twist: Replace cheddar with feta and add sun-dried tomatoes and olives.
- Creative twist: Stir a spoonful of pesto into the cheese sauce for a vivid herb punch.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Assemble the stuffed shells in the baking dish, cover tightly, and refrigerate up to 24 hours before baking. Add 5–10 minutes to the bake time if cold from the fridge.
- Can I double the recipe?
- Sure thing. Use two 9×13 pans or a large casserole; keep the same temperature but increase bake time to 25–35 minutes until bubbly and hot through.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil in the sauce and add a small pat of butter for flavor if you can.
- How do I know it’s done?
- You’ll see bubbling sauce at the edges, a golden top, and a knife inserted into the center will come out hot. The internal temperature of baked chicken filling should register 165°F if unsure.
- What if I don’t have ingredient X?
- Swap similar textures: ricotta → cottage cheese (blend until smooth), broccoli → chopped spinach, Dijon → a small smear of mustard or a squeeze of lemon for tang.
How I Like to Serve It
I serve these shells with a crisp green salad, maybe some garlicky roasted Brussels sprouts in winter, and a glass of light-bodied white wine or iced tea. They shine at weeknight dinners but also travel well to potlucks — people always ask for the recipe. Leftovers crisp up under the broiler for a few minutes and taste almost better the next day.
Notes
- Store leftovers in an airtight container for up to 3 days. Reheat covered in the oven at 350°F for 15–20 minutes or microwave in portions.
- Always cook chicken to a safe internal temperature of 165°F.
Final Thoughts
Closing: Now go impress someone — or just yourself — with these cheesy, cozy stuffed shells. They’re forgiving, delicious, and exactly the kind of dish that makes a kitchen smell like home.