Chicken and Pesto Stuffed Shells

Chicken and Pesto Stuffed Shells – quick and easy weeknight meal. Can make ahead and freezer for later! Jumbo pasta shells stuffed with chicken, ricotta, pesto, mozzarella, garlic, basil. Topped with jarred spaghetti sauce and mozzarella. The whole family LOVES this pasta casserole! #freezermeal #pasta #pastacasserole #casserole

Chicken and Pesto Stuffed Shells - quick and easy weeknight meal. Can make ahead and freezer for later! Jumbo pasta shells stuffed with chicken, ricotta, pesto, mozzarella, garlic, basil. Topped with jarred spaghetti sauce and mozzarella. The whole family LOVES this pasta casserole! #freezermeal #pasta #pastacasserole #casserole

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 - quick and easy weeknight meal. Can make ahead and freezer for later! Jumbo pasta shells stuffed with chicken, ricotta, pesto, mozzarella, garlic, basil. Topped with jarred spaghetti sauce and mozzarella. The whole family LOVES this pasta casserole! #freezermeal #pasta #pastacasserole #casserole

Yield: serves 6 to 8

Chicken and Pesto Stuffed Shells

prep time: 15 MINScook time: 25 MINStotal time: 40 mins
Chicken and Pesto Stuffed Shells – quick and easy weeknight meal. Can make ahead and freezer for later! Jumbo pasta shells stuffed with chicken, ricotta, pesto, mozzarella, garlic, basil. Topped with jarred spaghetti sauce and mozzarella. The whole family LOVES this pasta casserole! #freezermeal #pasta #pastacasserole #casserole

ingredients:

  • 2 cups cooked, chopped chicken (1/2 rotisserie chicken)
  • 1 (15-oz) container ricotta cheese
  • 1/3 cup pesto
  • 2 cups shredded mozzarella, divided
  • 1/2 tsp garlic powder
  • 1 tsp dried basil
  • 1 (26-oz) jar spaghetti sauce
  • 22 jumbo shells

instructions:

  1. Preheat oven to 375ºF.  Lightly spray a 9×13-inch pan with cooking spray.  Set aside.
  2. Cook jumbo pasta shells according to package.  Drain and cool.
  3. Combine chicken, ricotta cheese, pesto, garlic powder, basil and 1 cup mozzarella cheese.
  4. 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)
  5. Bake for 25-30 minutes, until bubbly.

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Comments

  1. Just made these for dinner tonight. They were a hit! I'm going to make them for a friend who just had a baby. Thanks for the recipe!!

  2. I made these a couple nights ago and we're still eating leftovers. So good! I'd never done stuffed shells before this and it was surprisingly easy. Thanks!

  3. I so love stuffed shells too! My hubby on the other hand thinks they look like sea creatures and hates them! He's weird! 🙂 lol
    ~Amy

  4. This looks pretty easy…never tried to make stuffed shells before. I think you've convinced me to try!

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