Try Chicken & Broccoli Alfredo Stuffed Shells. Shredded mozzarella and grated Parmesan make Chicken & Broccoli Alfredo Stuffed Shells even cheesier.
What You Need
Original recipe yields 7 servings
1 egg, beaten
1 cup BREAKSTONE'S Ricotta Cheese
1/2 cup KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA
1/2 cup plus 2 Tbsp. KRAFT Grated Parmesan Cheese, divided
2 cups shredded cooked chicken
2 cups frozen chopped broccoli
1 jar (15 oz.) CLASSICO Four Cheese Alfredo Pasta Sauce, divided
21 jumbo pasta shells, cooked
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Let's Make It
Heat oven to 400°F.
Mix egg, ricotta, mozzarella and 1/2 cup Parmesan in large bowl until blended. Add chicken and broccoli, mix well.
Pour 1/2 cup pasta sauce into 13x9-inch baking dish sprayed with cooking spray. Fill pasta shells with chicken mixture; place, filled sides up, in prepared baking dish. Pour remaining pasta sauce over shells; cover.
Bake 25 min. or until heated through. Sprinkle with remaining Parmesan; bake, uncovered, 2 min.
This satisfying pasta dish can be assembled ahead of time. Refrigerate up to 24 hours. When ready to serve, bake (covered) in 400°F oven 35 min. or until heated through. Top with remaining Parmesan; bake, uncovered, 2 min.
Serve with a mixed green salad and slice of whole wheat bread to round out the meal.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 61g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.