Stuffed shells are one of my favorite pasta dinners. I always make a full pan of them so I can eat them leftover for lunch or dinner the next day. This is also a great dish to make and freeze for a quick weeknight meal. If you aren't a fan of marinara sauce, try switching it out with Alfredo sauce.
The shells tasted fantastic. We both really enjoyed them. I served this with a side salad and some garlic bread. Easy and delicious! My favorite kind of meal.
Chicken and Pesto Stuffed Shells
2 cups cooked, chopped chicken (1/2 rotisserie chicken)
15 oz ricotta cheese
1/3 cup pesto
2 cups shredded mozzarella, divided
1/2 tsp garlic powder
1 tsp dried basil
1 jar spaghetti sauce
22 jumbo shells
Preheat oven to 375. Lightly spray a 9x13-inch pan with cooking spray. Set aside.
Cook jumbo pasta shells according to package. Drain and cool.
Combine chicken, ricotta cheese, pesto, garlic powder, basil and 1 cup mozzarella cheese.
Stuff pasta shells with chicken mixture and place in prepared baking dish. Top with spaghetti sauce and remaining mozzarella cheese. (Can freeze at this point)
Bake for 25-30 minutes, until bubbly.
CONNECT WITH PLAIN CHICKEN