Ingredients

Sauce

• 3 tablespoon margarine or butter

• 3 tablespoon flour

• 3 cloves garlic, finely chopped

• 1 teaspoon Italian seasoning

• ¼ teaspoon salt

• ⅛ teaspoon black pepper

• 1 cup heavy cream, anywhere between 18% to 30%

• 1 cup 1% milk or milk of your choice

• ½ cup parmesan cheese

  Stuffing ingredients:

• 2 cups cooked chicken, shredded

• One 12 oz box jumbo pasta shells

• 1½ cups broccoli fresh or frozen. Optional

• ½ to 1 cup spinach chopped

• 1 cup ricotta cheese

Directions

1. Cook pasta shells in a large pot of water according to package instructions until al dente. Drain well and rinse with cold water. Place the shells on a parchment paper-lined cookie sheet to prevent them from sticking.

2. While the shells are cooking, cook your broccoli until fork tender. Roast it at 400 degrees F for 15 minutes, boil for 4 minutes, or air fry it. Chop it fine.

3. Saute garlic in butter in a saucepan over medium heat for 1 minute. Whisk in flour and cook for 1 minute. Add heavy cream, milk, Italian seasoning, salt, and black pepper. Stir continuously with a whisk. When thickened, remove from heat and add spinach and Parmesan cheese.

4. Add shredded chicken and cooked broccoli to a medium bowl with 1 cup of alfredo sauce. Stir to combine.

5. Add a large spoonful of alfredo sauce to cover the bottom of a greased 9 x 13 baking dish. Fill each cooked pasta shell with a spoonful of chicken and broccoli mixture and place it in the baking dish.

6. Spoon the remaining alfredo sauce evenly over the top of the stuffed pasta shells, cover the pasta shells with 1 cup of  ricotta , and bake uncovered at 350 degrees F for about 25-30 minutes until the cheese is bubbly and slightly browned. Serve immediately.