Okay, so weeknight dinners can sometimes feel a bit… blah, right? You’re tired, you’re hungry, and the last thing you want to do is spend hours in the kitchen. But what if I told you there’s a way to inject some serious flavor and excitement into your meal rotation? Forget boring old pasta – we’re talking about taking those comforting stuffed shells and giving them a vibrant Caribbean makeover! My Broccolini And Jerk Chicken Stuffed Shells are this incredible blend of familiar comfort with a bold, spicy kick that will totally surprise and delight your taste buds. Seriously, it’s a game-changer!
Why You’ll Love These Broccolini And Jerk Chicken Stuffed Shells
Seriously, you are going to adore this recipe! It hits all the right notes:
- Explosion of Flavor: That spicy jerk chicken and slightly bitter broccolini in a creamy, cheesy filling? Wowza! It’s way more exciting than your average stuffed shell.
- Super Easy Weeknight Dinner: I know, right? Pasta shells stuffed with chicken and veggies sound fancy, but trust me, it comes together quicker than you’d think. Perfect for when you’re short on time but craving something amazing.
- Comfort Food with a Twist: It’s got all the cozy vibes of stuffed shells, but with that unexpected Caribbean zing that makes it totally unique. You get that satisfying, hearty meal you crave without being boring.
- Packed with Goodies: You’re getting your protein from the chicken and a nice dose of greens from the broccolini. It’s a win-win!
- Crowd-Pleaser Guaranteed: Even picky eaters somehow *love* these. The flavors are bold but balanced, making everyone happy.
Gather Your Ingredients for Broccolini And Jerk Chicken Stuffed Shells
Alright, let’s get down to business and gather everything you need to make these amazing Broccolini And Jerk Chicken Stuffed Shells! You’ll want to grab:
- 12 jumbo pasta shells (the big ones that hold all the goodness!)
- 1 tablespoon olive oil (just for sautéing)
- About 1 pound of boneless, skinless chicken thighs, because they stay so juicy! Cut ’em into small, bite-sized pieces.
- 2 tablespoons of your favorite jerk seasoning – this is where the magic happens!
- 1 bunch of broccolini, all chopped up into little florets and stems.
- 1 cup of creamy ricotta cheese – the base of our yummy filling.
- A good 1/2 cup of shredded mozzarella cheese – for that gooey, melty factor.
- 1/4 cup of grated Parmesan cheese – adds a salty punch!
- 1 clove of garlic, minced super fine.
- 1/2 teaspoon of salt (or adjust to your taste)
- Just a pinch of 1/4 teaspoon black pepper.
- And for the sauce: 1 (15 ounce) can of plain tomato sauce and 1/2 cup of water to thin it out.
That’s pretty much it! Having it all prepped makes cooking a breeze. Oh, and if you want to make your own spicy sauce to go with these, check out my homemade chili garlic sauce recipe – it’s super easy!
Essential Equipment for Making Broccolini And Jerk Chicken Stuffed Shells
Okay, gear up! To whip up these amazing stuffed shells, you’ll want a few trusty kitchen buddies on hand:
- A big pot for boiling your pasta shells.
- A skillet, preferably a decent-sized one, for cooking up the chicken and broccolini.
- A mixing bowl large enough to combine all those delicious filling ingredients.
- A smaller bowl for mixing up that simple sauce.
- A 9×13 inch baking dish – this is perfect for fitting all those stuffed shells snugly!
- Measuring cups and spoons – gotta be precise!
- A whisk or spoon for stirring.
Step-by-Step Guide to Preparing Broccolini And Jerk Chicken Stuffed Shells
Alright, let’s get these beauties in the oven! Follow along, and you’ll have a pan of pure dinner joy in no time.
- First things first, get that oven preheating to 375°F (190°C). You want it nice and toasty when your shells are ready.
- Now, let’s get those jumbo shells cooked. Boil them up according to the package directions until they’re *al dente* – that means they have a slight bite to them, not mushy! Drain ’em carefully and set them aside. I like to give them a little toss with a tiny bit of olive oil so they don’t stick together while you work. If you’re looking for more pasta ideas, check out my other stuffed shells recipes!
- Grab a skillet and heat up that tablespoon of olive oil over medium-high heat. Toss in your cut-up chicken pieces and sprinkle in the two tablespoons of jerk seasoning. Cook it all up, stirring often, until the chicken is nicely browned and cooked all the way through. You want it just cooked, so it stays nice and juicy inside the shells.
- Next up, toss in your chopped broccolini! Give it a good stir with the chicken and cook for about 3 to 5 minutes. You’re not trying to turn it into baby food here – you want it to be tender-crisp, with a little bit of a bite left.
- Okay, time for the creamy, dreamy filling! In a good-sized bowl, combine the ricotta cheese, mozzarella, Parmesan, that minced garlic, salt, and pepper. Give it a good stir. Now, gently fold in your cooked chicken and broccolini mixture. See? You’re practically done with the filling already!
- In a separate little bowl, whisk together the whole can of tomato sauce with the 1/2 cup of water. This makes a nice, smooth sauce to bathe our shells in.
- Spread about half of that tomato sauce mix on the bottom of your 9×13 inch baking dish. This prevents the shells from sticking and gives them a tasty base.
- Now for the fun part – stuffing those shells! Gently spoon your chicken and broccolini filling into each cooked pasta shell. Don’t be shy, fill ’em up! Arrange them snugly in the baking dish, all pretty side up.
- Pour the rest of that lovely tomato sauce mixture evenly over the top of all your stuffed shells. Make sure they’re all getting a good coating.
- Cover the whole dish tightly with foil. Pop it into your preheated oven and let it bake for 20 minutes. This steams everything together beautifully.
- Finally, take off that foil and bake for another 10 to 15 minutes. You’re looking for the sauce to be all bubbly and for everything to be heated through perfectly. And just like that, you’ve got amazing broccoli and chicken goodness all wrapped up in pasta!
Tips for Perfect Broccolini And Jerk Chicken Stuffed Shells
You’ve got the recipe, but here are my secret little tips to make your Broccolini And Jerk Chicken Stuffed Shells absolutely sing:
- Dial Up (or Down!) the Heat: Jerk seasoning can vary a lot! Taste your chicken mixture before stuffing. If you want it spicier, add a pinch of cayenne or a tiny bit more jerk spice. If it feels too intense, a dollop more ricotta can help tame it. It’s all about what makes your taste buds happy!
- Don’t Overcook Your Shells: Trust me on this one! Cook them just until al dente. They’ll continue to cook in the oven, and if they’re already soft, they’ll just fall apart and making stuffing them is a nightmare. You want them sturdy enough to hold that yummy filling.
- Broccolini is Key: Make sure you chop your broccolini into nice, bite-sized pieces. You don’t want huge stalks sticking out of your shells. And don’t overcook it when you sauté it with the chicken – a little crunch is perfect here.
- Chicken Thighs Rule: I really, *really* prefer chicken thighs for this because they stay incredibly moist and flavorful even after baking. If you *must* use chicken breast, just be extra careful not to overcook it in the skillet, or consider adding an extra spoonful of liquid to the sauce. You can find some great chicken thigh recipes if you need more inspiration!
Ingredient Notes and Substitutions
Let’s chat about a couple of the stars in this recipe! Jerk seasoning is your golden ticket to that amazing Caribbean flavor. You can find it in most spice aisles – it’s usually a blend of allspice, thyme, Scotch bonnet peppers, and other spices. If you can’t find pre-made jerk seasoning, you can totally make your own blend! Just look up a recipe online (like maybe for a homemade sauce you can adapt!).
As for the broccolini, don’t stress if you can’t find it! Regular broccoli florets work just fine. Just chop them a bit smaller. And remember, chicken thighs are my go-to for juiciness, but chicken breast is perfectly fine if that’s what you have on hand. Just drain your shells carefully when they’re done cooking; we want them sturdy enough to hold all that deliciousness!
Serving Suggestions for Broccolini And Jerk Chicken Stuffed Shells
These Broccolini And Jerk Chicken Stuffed Shells are pretty much a whole meal in themselves, right? But if you want to round things out, I love serving them with something light and fresh to balance all that cheesy, spicy goodness. A simple, crisp green salad with a zesty vinaigrette is always a winner. Or how about some of my awesome corn salad? It adds a little sweetness and crunch that’s just perfect. Honestly, anything that cuts through the richness works beautifully!
Storage and Reheating Instructions
Got leftovers? Lucky you! Once your Broccolini And Jerk Chicken Stuffed Shells have cooled just a bit, pop ’em into an airtight container. They’ll be good in the fridge for about 3-4 days. When you’re ready for round two, here’s the scoop: pop the whole shebang back into the oven at around 350°F (175°C) until they’re heated through and bubbly again. You can also carefully reheat individual shells in a microwave, but the oven gives you that lovely melty cheese and tender pasta texture back.
Frequently Asked Questions about Broccolini And Jerk Chicken Stuffed Shells
Can I make this vegetarian?
Absolutely! If you want to skip the chicken, just leave it out. You can add more broccolini, or even stir in some sautéed mushrooms or cauliflower florets for extra heartiness. The creamy ricotta and cheesy filling will still be amazing!
How spicy are these Broccolini And Jerk Chicken Stuffed Shells?
That really depends on your jerk seasoning! Most blends have a nice kick, but not so much that it burns. If you’re sensitive to spice, start with less jerk seasoning and you can always add more to the filling. You can also add a pinch of cayenne pepper to the sauce for extra heat if you like!
Can I use regular broccoli instead of broccolini?
Oh, for sure! If you can’t find broccolini at your grocery store, regular broccoli works like a charm. Just chop it into small florets and stems, and cook it just like you would the broccolini until it’s tender-crisp.
What if I don’t have jumbo shells?
No worries! If you can’t find jumbo shells, you can use regular pasta shells and just serve them with the chicken and broccolini mixture spooned over the top. It won’t be “stuffed” shells, but it’ll still be delicious! You could also try using manicotti or even large lasagna noodles rolled up. Check out my other stuffed shells recipes for ideas!
Can I make these ahead of time?
You sure can! You can assemble the shells and sauce the day before, cover them tightly, and store them in the fridge. Just add a few extra minutes to the covered baking time when you bake them. The filling might release a little liquid, but it all bakes together beautifully!
Nutritional Information
Just a heads-up, these numbers are estimates since everyone uses slightly different ingredients! Based on a serving of about 4 shells, you’re looking at roughly 450 calories, 20g of fat, 30g of protein, and 40g of carbs. Remember, this can change a bit based on the exact brands you use and how much jerk seasoning you go wild with!
Broccolini and Jerk Chicken Stuffed Shells
- Total Time: 55 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Jerk chicken and broccolini fill pasta shells, baked in a savory sauce.
Ingredients
- 12 jumbo pasta shells
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken thighs, cut into small pieces
- 2 tablespoons jerk seasoning
- 1 bunch broccolini, chopped
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (15 ounce) can tomato sauce
- 1/2 cup water
Instructions
- Preheat your oven to 375°F (190°C).
- Cook pasta shells according to package directions until al dente. Drain and set aside.
- Heat olive oil in a skillet over medium-high heat. Add chicken pieces and jerk seasoning. Cook until chicken is browned and cooked through.
- Add chopped broccolini to the skillet and cook for 3-5 minutes until tender-crisp.
- In a bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, minced garlic, salt, and pepper. Stir in the cooked chicken and broccolini mixture.
- In a separate bowl, mix tomato sauce and water.
- Spread half of the tomato sauce mixture in the bottom of a 9×13 inch baking dish.
- Stuff each cooked pasta shell with the chicken and broccolini filling. Arrange the stuffed shells in the baking dish.
- Pour the remaining tomato sauce mixture over the stuffed shells.
- Cover the dish with foil and bake for 20 minutes.
- Remove foil and bake for another 10-15 minutes, or until bubbly and heated through.
Notes
- For a spicier dish, add a pinch of cayenne pepper to the filling.
- You can substitute chicken breast for thighs if preferred.
- Ensure broccolini is chopped into bite-sized pieces.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Dinner
- Method: Baking
- Cuisine: Caribbean
Nutrition
- Serving Size: 4 shells
- Calories: 450
- Sugar: 8g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg
Keywords: broccolini, jerk chicken, stuffed shells, pasta, baked pasta, caribbean flavors, dinner recipe