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Chicken and Pesto Stuffed Shells

Cheesy, pesto-flavored chicken stuffed into jumbo pasta shells and baked with marinara.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 6 servings

Ingredients

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

Instructions

  • Preheat the oven to 375°F (190°C) and lightly spray a 9×13-inch baking dish with cooking spray.
  • Cook the jumbo pasta shells in a large pot of boiling salted water according to package directions until al dente, then drain and let cool slightly so they can be handled.
  • In a mixing bowl, combine the cooked chopped chicken, ricotta cheese, pesto, 1 cup of the shredded mozzarella, garlic powder, and dried basil until evenly mixed.
  • Spoon or pipe the chicken-ricotta mixture into each cooled shell and arrange the stuffed shells in the prepared baking dish in a single layer.
  • Pour the spaghetti sauce evenly over the stuffed shells, then sprinkle the remaining 1 cup of shredded mozzarella on top.
  • Bake uncovered for 25–30 minutes, until the sauce is bubbly and the cheese is melted and lightly golden.

Equipment

  • 9x13 inch Baking Dish
  • Large Pot
  • Mixing Bowl
  • Colander
  • Spoon or Spatula

Notes

  • You can use rotisserie chicken to save time.
  • Cook shells until just al dente to prevent them from getting too soft when baked.
  • Stuffed shells can be frozen before baking for later use.