Roasted Broccolini + Jerk Chicken Ricotta Stuffed Shells
This comforting dish features ricotta, mozzarella and jerk chicken in a savory tomato sauce stuffed in jumbo shells and baked to crispy perfection.
Servings: 6 servings
Ingredients
- 15 jumbo pasta shells
- 1 tablespoon Extra virgin olive oil
- 3 garlic, finely chopped
- 1 tablespoon dried parsley
- 2 tsps dried oregano
- ½ teaspoon garlic powder
- sea salt and black pepper, to taste
- 1 (15 oz.) can tomato sauce
- 2 cups shredded cooked jerk chicken (See Notes!)
- handful of roasted broccolini, chopped
- 1 teaspoon lemon juice
- 1 (32 oz.) container ricotta cheese, skim or whole milk
- 3 cups shredded mozzarella cheese, organic
Instructions
- Preheat oven to 400 degrees Fahrenheit and lightly grease a standard baking dish.
- Begin by cooking jumbo shells according to the directions of the packaging, adding olive oil to the boiling water, (about 8-10 minutes for al-dente) and drain.
- In a large bowl, add together the ricotta cheese and lemon juice, stirring until cheese becomes smooth. Add in the seasonings, shredded jerk chicken, and roasted broccolini, stirring until well combined.
- In the prepared baking dish, pour half of the tomato sauce at the bottom of dish, evenly spreading it out. Stuff each shell with 1-2 Tbsps of ricotta mixture and arrange it in the dish, stuffed side up. Repeat this until all shells are stuffed and lined side-by-side.
- Spoon the remaining half of tomato sauce atop shells, followed by shredded mozzarella cheese, until shells are mostly covered.
- Bake stuffed shells until everything is fully warmed through and the cheese has melted on the tops, about 18-20 minutes.
- Once done, remove from oven and let cool slightly before serving.
- Bon Appetit!
Notes
STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days.
MAKE AHEAD: Cook your pasta and let it cool completely before storing in an air-tight refrigerator for 3-5 days. In a bowl, combine your ricotta, seasonings, chicken, and roasted broccolini, and place in an air tight container to refrigerate overnight as well. On the day of, remove everything to room temp., about 10-15 minutes and continue assembly STEPS, starting with STEP 4.
SHREDDED CHICKEN: To cook your chicken breasts and shred them, visit my Chicken Pot Pie recipe in the notes! Just add 1-2 Tbsps jerk seasoning to your chicken, if desired.