Broccoli Cheddar Stuffed Shells

Broccoli Cheddar Stuffed Shells

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I made some taco stuffed shells a few months back and wanted to think up another fun flavor I could make to use the rest of the shells. I wanted to make sure it was packed with protein, so satisfying, and kid friendly. This is what I came up with and they were great! I love anything broccoli cheddar. It might be my favorite soup ever. These shells are pure comfort food, but with a healthy twist. They boast 45 grams of protein per serving!

I use the Barilla brand of shells, which work well. You can use whatever you can find. I also made my own shredded chicken in the crock pot, but you can use rotisserie chicken too if that is easier! My light alfredo is Classico brand. For the broccoli, use fresh or frozen. Whichever works! It will need to be cooked before putting into the recipe.

You can make the shells ahead of time to save some time. Just fill them and place them in the baking tray, then add the sauce and cheese when ready to cook! They also reheat well for leftovers!

Here is what you will need:

  • Jumbo Pasta Shells
  • Cooked Chicken Breast – make your own or use ready cooked
  • Broccoli – frozen or fresh work here
  • Cheese – shredded reduced fat
  • Cream Cheese – reduced fat
  • Ranch Seasoning – Trader Joe’s or Hidden Valley work here!
  • Light Alfredo Sauce – I like Classico

DID YOU MAKE THIS RECIPE?! We’d love to see it! Please leave a comment or tag me in a photo on Instagram @sprinklesandthesmiths (click icon below)

Broccoli Cheddar Stuffed Shells

Course: DinnerDifficulty: Easy


Prep time


Cooking time











  • 16 jumbo pasta shells (about 1/2 a package)

  • 1 lb cooked chicken breast, shredded

  • 3 tbsp reduced fat cream cheese

  • 3 cups broccoli, chopped and cooked

  • 1 cup sharp cheddar cheese, shredded

  • 1 tbsp ranch seasoning

  • 1 jar light alfredo sauce


  • Preheat oven to 375 degrees. Cook pasta shells according to directions. Drain and spray with a little olive oil so they don’t stick together.
  • Mix together chicken, cream cheese, 1/2 of the shredded cheese and ranch seasoning. (easier when the chicken is warm)
  • Spray a baking dish with a little olive oil. (I used a 7×10, an oval one would work too. 9×13 is probably too big) Fill each shell with the mixture and place in pan.
  • Pour alfredo sauce over the top of the shells and then top with the remaining cheese.
  • Bake for 20-25 minutes, until warm and bubbly.


  • MFP Entry: Sprinkles and the Smiths Broccoli Cheddar Stuffed Shells

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