- 1 package (12 ounces) jumbo pasta shells, cooked al dente
- 3 cups rotisserie chicken, shredded
- 2 cups broccoli, blanched
- 1 cup ricotta cheese
- 1/4 cup parmesan cheese
- 1 teaspoon garlic powder
- 2 tablespoons fresh parsley
- 2 teaspoons salt
- 1 teaspoon pepper
- 2 cups whole milk, divided
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 6 ounces (1 1/3 cups) sharp cheddar cheese, shredded
- 1/2 teaspoon freshly ground black pepper
Preheat oven to 350°F.
Boil and drain pasta shells until al dente.
In a large bowl, combine the shredded chicken, broccoli, ricotta cheese, parmesan cheese, garlic powder, parsley, salt, and pepper. Set aside.
In a medium saucepan, whisk together 1/2 cup of milk and the flour.
Pour in the remaining milk and salt, bringing it to a boil over medium heat. Stir frequently.
Reduce heat to low and simmer for 2 minutes, stirring constantly. The mixture will start to thicken.
Remove from heat and stir in the cheese and pepper until the cheese melts.
ASSEMBLING THE SHELLS
Stuff each jumbo shell with the chicken and broccoli mixture and place them in a greased 9×13-inch baking pan.
Pour the cheese sauce over the stuffed shells and cook for 15-20 minutes, or until bubbly.
The shells can be made ahead and frozen. To do that, add the chicken mixture to the cooked shells and place on a baking sheet covered with plastic wrap. Set in the freezer. Once fully frozen, the stuffed shells can be placed in a ziptop bag and stored in the freezer for up to 3 months.
When you are ready to cook them, take the shells out of the freezer and bring to room temperature. Follow the rest of the steps as instructed. You may need to adjust cooking time to ensure the shells are completely cooked through.