Time For Some Pesto Chicken Stuffed Shells!

These stuffed shells are not difficult to make. They take a little more time and patience, but it is worth it. I would definitely make sure this is a dinner where you have more time to make these shells. Not to say that this takes too long, but patience is key in this case. You can use any sort of marinara or spaghetti sauce that you would like. I like to make my own red sauce from scratch when I have the time, but the sauce from the stores will still taste good!

Check out what our friends from Life In The Lofthouse have to say about this:

Ingredients

1. 1 (12 ounce) box Jumbo Pasta Shells
2. 1 1/2 cups cooked, shredded chicken
3. 1 (15 ounce) container Ricotta cheese
4. 2 cups grated Kraft Mozzarella cheese, divided
5. 1/3 cup prepared Basil Pesto
6. 1 (24 ounce) jar Prego Marinara sauce
7. 1/4 cup fresh basil, chopped (optional)

Instructions

1. Preheat oven to 350 degrees F.
2. In a large pot of water, boil pasta shells until al dente; according to package directions. Drain the water, then rinse noodles in cold water. Set aside.
3. In a medium bowl, combine chicken, ricotta cheese, 1 cup mozzarella cheese and basil pesto. Stir mixture until combined.
4. In a 9×13 baking dish, spread about 1 cup of marinara sauce in the bottom. Take one pasta shell and stuff it with 2 Tablespoons of chicken/cheese mixture. Place shell in prepared dish, and then repeat process with remaining shells and chicken/cheese mixture. There should be enough filling to fill at least 24 shells.
5. Pour the remaining marinara sauce over the stuffed shells, then sprinkle the remaining cup of mozzarella cheese over the top. Bake, uncovered, for 30 minutes or until cheese is melted and bubbly. Remove from oven and sprinkle with chopped, fresh basil (optional). Let stand 5 minutes before serving.
6. Enjoy! ♥

USE RED NEXT PAGE LINK BELOW

NEXT PAGE >>         

Quick Tip: Sprinkle Italian bread crumbs on top of each shell.

Thanks again to Life In The Lofthouse for this amazing recipe.