Print

Fix 1 Chicken Pesto Stuffed Shells Recipe

Chicken Pesto Stuffed Shells
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Enjoy these creamy Chicken Pesto Stuffed Shells, an Italian-inspired comfort dish perfect for feeding a crowd. We fixed this recipe to be foolproof and truly exceptional.

Ingredients

Scale
  • 1 box jumbo pasta shells
  • 1 pound cooked, shredded chicken
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup basil pesto
  • 1 large egg, lightly beaten
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 24 ounces marinara sauce
  • 2 cups shredded mozzarella cheese

Instructions

  1. Preheat your oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch baking dish.
  2. Cook the pasta shells according to package directions until al dente. Drain the shells and rinse with cold water to stop the cooking process.
  3. In a medium bowl, combine the shredded chicken, ricotta cheese, Parmesan cheese, pesto, egg, salt, and pepper. Mix well until all ingredients are evenly incorporated.
  4. Spread about one cup of marinara sauce evenly over the bottom of the prepared baking dish.
  5. Carefully open each cooked shell and spoon or pipe the chicken and pesto filling inside. Arrange the filled shells in a single layer in the baking dish.
  6. Pour the remaining marinara sauce over the stuffed shells.
  7. Top evenly with the shredded mozzarella cheese.
  8. Bake for 25 to 30 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
  9. Let the dish rest for 5 to 10 minutes before serving.

Notes

  • You can use store-bought rotisserie chicken for convenience.
  • If your pesto is very thick, you may need to thin it slightly with a teaspoon of olive oil for easier mixing.
  • This dish reheats well in the microwave or oven for easy leftovers.

Nutrition

Find it online: https://savorandpin.com/chicken-pesto-stuffed-shells-recipe/