Im a huge pesto fan, so when I came across this recipe, I knew I had to try it. I have never made stuffed shells, so this was new territory for me. This meal was quite easy, made lots, and was full of flavor. I most definitely recommend this to anyone who has a love for pesto like I do!!
Ingredients:
16-18 jumbo pasta shells
5oz cream cheese, softened
1 cup grated Parmesan + 1/4 cup grated Parmesan (for the top)
5 tbsp prepared pesto
2 cups shredded chicken
3 cloves garlic, minced
Directions:
In a large pot, boil water and cook pasta shells until al dente. Drain the shells and set aside.
In a large bowl, combine the rest of the ingredients, excluding the 1/4 cup of cheese for the topping.
Fill the shells with the chicken mixture and place in a baking dish. Sprinkle the remaining 1/4 cup cheese over the top
Preheat oven to 350 and bake for about 30 minutes, or until shells are bubbly and cheese is melted.
**A little tip is to make a little extra pesto sauce and pour it on top of the shells prior to cooking. This will allow the shells to stay moist and not dry out.
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