24 jumbo pasta shells

1 (15 oz) jar Alfredo sauce, divided

2 cups cooked chicken, shredded or cubed

2 cups broccoli florets, steamed or cooked

1 ½ cups shredded mozzarella cheese

1 cup ricotta cheese

½ cup grated Parmesan cheese

1 tablespoon garlic powder

Salt and pepper to taste

1 tablespoon olive oil (optional for cooking)

Cook Mode Prevent your screen from going dark

Preheat your oven to 375°F (190°C).
Cook the jumbo pasta shells according to the package instructions, being careful not to overcook. Drain and set aside.
Steam the broccoli florets until tender but still bright green, then chop into smaller pieces.
In a large bowl, combine the cooked chicken, steamed broccoli, mozzarella, ricotta, Parmesan, garlic powder, salt, and pepper. Mix until fully combined.
Spread ½ cup of Alfredo sauce on the bottom of a 9×13-inch baking dish.
Stuff each pasta shell with the chicken and broccoli mixture, and arrange them in the prepared baking dish.
Pour the remaining Alfredo sauce over the stuffed shells, ensuring they are generously covered.
Cover with aluminum foil and bake for 25 minutes.
Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.
Let the dish cool slightly before serving. Enjoy!

Protein options: Ground turkey, Italian sausage, or beef can be used instead of chicken for variety.

Vegetarian version: Omit the chicken and add extra vegetables like mushrooms, spinach, or bell peppers.

Cheese variety: Use cheddar, provolone, or fontina for different cheese flavors.

Fresh herbs: Sprinkle fresh basil, parsley, or oregano on top for extra flavor.