Chicken & Broccoli Alfredo Stuffed She

Chicken & Broccoli Alfredo Stuffed She

What You Need
7 Servings

1. 1 egg, beaten
2. 1 cup BREAKSTONE'S Ricotta Cheese
3. 1/2 cup KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA
4. 1/2 cup plus 2 Tbsp. KRAFT Grated Parmesan Cheese, divided
5. 2 cups shredded cooked chicken
6. 2 cups frozen chopped broccoli
7. 1 jar (15 oz.) CLASSICO Four Cheese Alfredo Pasta Sauce, divided
8. 21 jumbo pasta shells, cooked

Let's Make It

1. Heat oven to 400°F.
2. Mix egg, ricotta, mozzarella and 1/2 cup Parmesan in large bowl until blended. Add chicken and broccoli, mix well.
3. 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.
4. Bake 25 min. or until heated through. Sprinkle with remaining Parmesan; bake, uncovered, 2 min.

Kitchen Tips
Make Ahead

1. 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. 

1. Serving Suggestion

1. Serve with a mixed green salad and slice of whole wheat bread to round out the meal.