Back in the summer, I posted my pesto recipe. Here’s one of the many things you can do with pesto – pesto stuffed shells! This is a great recipe because it’s not difficult and it’s delicious! This dish also freezes well. I found this recipe a couple of years ago when I was looking for different ways to use pesto. Now it has become a family favorite! If you make them, I think they will become one of your favorites too.
What you need: 12-16 jumbo shells, 4 oz. cream cheese (softened), 1 c freshly grated parmesan cheese (plus extra for topping), 3 T pesto (you can use store bought if you don’t have time or don’t want to make your own), 2 c shredded, cooked chicken, 2 cloves garlic, minced, salt and pepper to taste.
Cook the shells according to the instructions on the box ( but leave them al dente). I drain them and then put them on a cookie sheet drizzled with olive oil to cool.
Mix the cream cheese and pesto together with a mixer if you’d like. Then stir in the other ingredients. I don’t usually use a mixer. In fact, I often mix all this with my hands to make sure all the cream cheese is getting pesto, chicken and cheese incorporated the way I want.
Now, stuff those shells with this delicious mixture. I also use my hands for this, but you can use a spoon or whatever you want.
As you stuff them, put them into a baking dish that has been drizzled with a little bit of olive oil.
Sprinkle extra parmesan on top. If you ‘re going to freeze them, now is the time. If not, bake at 350 for about 30 minutes or until they are bubbly.
You can also serve these with some alfredo sauce on top or even red sauce, but they are great all on their own. I usually serve them with a salad or roasted veggies.
Happy Cooking!
The Best Pesto Stuffed Shells
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Loading...Ingredients
- 12-16 Jumbo Shells pasta
- 4 oz Cream Cheese (softened)
- 1 c Grated Paremsan
- 3 T pesto
- 2 c cooked and shredded chicken
- 2 cloves of garlic (minced)
- 1/2 t salt
- 1/4 t pepper
Instructions
Cook the shells according to package directions for "al dente".
Drain and place on a baking sheet and drizzle with olive oil.
Mix the cream cheese and pesto together until fully combined.
Add other ingredients and stir until thoroughly mixed.
Stuff each shell and place in a 9x13 inch baking dish that has been drizzled with olive oil.
At this point, you can freeze them for later if you'd like.
If not freezing, sprinkle more parmesan on top and bake for 30 minutes or until filling is bubbly.
Serve with roasted vegetables or a salad.
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