Chicken and Broccoli Stuffed Shells

Well, it's been a busy holiday season and I'm just now getting caught up to posting the recipe for the stuffed shells I made a couple weeks ago.  What is great about stuffed shells is you can stuff the shells and freeze them up for later.  Since it's just Paul and I, we never eat a large pan of stuffed shells so I'll usually put smaller batches together in foil pans then throw them in the freezer for later.  All you have to do is take them out of the freezer add sauce and bake.  Quick and Easy...great for the work week. 

1- (12oz) pkg of Jumbo Pasta Shells

2 eggs, beaten

1 (32oz) container of Ricotta Cheese

16 oz shredded mozzarella Cheese, divided

8 oz grated Parmesan cheese, divided

3 chicken breasts (poach) cooked and diced

16 oz cooked Broccoli florets, diced (I use frozen, microwave to soften and dice)

1 tbsp dried parsley

2 tsp kosher salt

1 tsp ground black pepper

1 (28oz) jar of Alfredo Sauce

1 1/2 tbsp dried basil

2 tsp garlic powder

splash of milk

1. Preheat oven to 350 degrees

2. Bring large pot of water to boil.  Add pasta, cook 8-10 min until al dente and drain.  

3. In a large bowl, mix eggs, ricotta, half the mozzarella, half the Parmesan, parsley, salt and pepper until well combined.  Add chicken and stir until combined.  Stuff cooked shells with Chicken-Ricotta mixture.  Place in sprayed 9x13 pan.  

4.  In medium bowl, stir alfredo sauce, basil, garlic powder, reserved mozzarella, Parmesan and a splash of milk to thin.  Pour over stuffed shells.  

5.  Cover and Bake in oven 45 minutes.  uncover and finish baking 10-15 minutes until edges are bubbly.