Pesto Chicken Stuffed Shells Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C).
• STEP 2.Cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside.
• STEP 3.In a large bowl, combine the cooked chicken, ricotta cheese, pesto sauce, and grated Parmesan cheese. Mix well.
• STEP 4.Spread a thin layer of marinara sauce on the bottom of a baking dish.
• STEP 5.Stuff each cooked pasta shell with the chicken and cheese mixture and place them in the baking dish.
• STEP 6.Pour the remaining marinara sauce over the stuffed shells.
• STEP 7.Sprinkle shredded mozzarella cheese on top.
• STEP 8.Cover the baking dish with foil and bake for 25 minutes.
• STEP 9.Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
• STEP 10.Let the stuffed shells cool for a few minutes before serving.
• STEP 11.Garnish with fresh basil leaves, if desired.
• STEP 12.Serve hot and enjoy!

Cooking Tips

• You can use rotisserie chicken or leftover cooked chicken for this recipe.
• Make sure to cook the pasta shells until al dente, as they will continue to cook in the oven.
• Feel free to add other ingredients to the filling, such as sun-dried tomatoes or spinach, for extra flavor.
• If you prefer a vegetarian version, you can omit the chicken and add more vegetables to the filling.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Leftovers can be reheated in the oven or microwave.
• Serve the stuffed shells as a main dish with a side salad or garlic bread.
• This dish is also great for potlucks or dinner parties.