Chicken Pesto Stuffed Shells

Tried a new recipe for dinner and it was a hit. Another quick meal that uses shredded chicken and some of my frozen homemade pesto from this summer. Yummy! I adapted the recipe from this blog.


Chicken Pesto Stuffed Shells
1 pkg jumbo pasta shells
water for boiling pasta
4oz cream cheese, softened
1 cup freshly grated Parmesan or Asiago cheese + 1/4 cup for topping
1/2 cup cottage cheese or ricotta cheese
1.5 cups spaghetti sauce
3 tablespoons prepared pesto (homemade or store bought)
2 cups shredded cooked chicken
2 cloves garlic, minced
salt and pepper to taste

In a large pot over high heat, boil water and prepare pasta shells as directed on package. Cook pasta shells only until al dente. The pasta will finish cooking when the dish is baked. Drain the pasta shells and set aside.

In a large bowl, combine the rest of the ingredients, except the 1/4 cup of cheese and sauce for the topping. Fill the pasta shells with the filling and place in a greased baking dish.  Spread sauce and sprinkle the remaining 1/4 cup of cheese over filled shells.

Preheat oven to 350 degrees and bake shells uncovered for 30 minutes or until shells are bubbling hot and cheese melts.


This is also a great freezer meal option. Just cover and freeze before cooking.