Check out this Pesto Chicken Stuffed Shells Recipe! It’s delicious and oh-so-easy to make!!
This easy Pesto Chicken Stuffed Shells Recipe is a great dinner recipe or appetizer recipe! Try these stuffed shells the next time you are looking for a recipe that is different and delicious. Plus, I love that you can serve these as an appetizer for a fun finger food for your guests! Plus, here are even more Easy Dinner Recipes!
Pesto Chicken Stuffed Shells Recipe
INGREDIENTS:
28 jumbo pasta shells
15-16 ounces ricotta cheese
3⁄4 cup freshly grated parmesan cheese, divided
1 egg, lightly beaten
1⁄4 cup bread crumbs
1⁄2 tsp dried basil
1⁄2 tsp dried oregano
1⁄4 tsp garlic powder
1⁄4 tsp salt
1⁄8 tsp black pepper
1⁄4 cup pesto
rotisserie chicken, breast meat removed and chopped (about 2 cups)
1 cup alfredo sauce
DIRECTIONS:
In a large stock pot filled with water, bring the water to a rolling boil. Add pasta shells and cook according to package directions, making sure to drain when shells are al dente (don’t overcook).
In a large bowl, add ricotta cheese, 1⁄2 cup parmesan cheese (reserve the rest), egg, bread crumbs, basil, oregano, garlic, salt, pepper, and pesto; using a fork stir thoroughly to combine completely. Add chicken and stir again to combine.
Spray a large 9×13 baking dish (or 2 smaller baking dishes) with nonstick spray. Fill each shell with cheese/chicken mixture (about 1.5-2 TBS each), squeeze to close, then place into baking dish seam side up. Repeat until all of the mixture is gone.
Pour alfredo sauce over shells evenly. Sprinkle remaining parmesan cheese on top.
After pouring the sauce and cheese on top of shells, cover with foil and cook for 30-40 minutes at 350 degrees. Remove foil and cook an additional 10-15 minutes or until sauce is bubbling and tops are beginning to brown lightly.
Pesto Chicken Stuffed Shells Recipe!
Check out this Pesto Chicken Stuffed Shells Recipe! It's delicious and oh-so-easy to make!!
Ingredients
- 28 jumbo pasta shells
- 15-16 ounces ricotta cheese
- 3⁄4 cup freshly grated parmesan cheese, divided
- 1 egg, lightly beaten
- 1⁄4 cup bread crumbs
- 1⁄2 tsp dried basil
- 1⁄2 tsp dried oregano
- 1⁄4 tsp garlic powder
- 1⁄4 tsp salt
- 1⁄8 tsp black pepper
- 1⁄4 cup pesto
- 2 cups chicken (take a rotisserie chicken, remove the breast meat, and chop up)
- 1 cup alfredo sauce
Instructions
- In a large stockpot, bring the water to a rolling boil. Add pasta shells and cook according to package directions, making sure to drain when shells are al dente (don’t overcook).
- In a large bowl, add ricotta cheese, 1⁄2 cup parmesan cheese (reserve the rest), egg, bread crumbs, basil, oregano, garlic, salt, pepper, and pesto; using a fork stir thoroughly to combine completely. Add chicken and stir again to combine.
- Spray a large 9x13 baking dish (or 2 smaller baking dishes) with nonstick spray. Fill each shell with cheese/chicken mixture (about 1.5-2 TBS each), squeeze to close, then place into baking dish seam side up. Repeat until all of the mixture is gone.
- Pour alfredo sauce over shells evenly. Sprinkle remaining parmesan cheese on top.
- After pouring the sauce and cheese on top of shells, cover with foil and cook for 30-40 minutes at 350 degrees. Remove foil and cook an additional 10-15 minutes or until sauce is bubbling and tops are beginning to brown lightly.
Nutrition Information:
Yield: 14 Serving Size: 1Amount Per Serving: Calories: 1180Total Fat: 54gSaturated Fat: 31gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 209mgSodium: 850mgCarbohydrates: 94gFiber: 4gSugar: 3gProtein: 77g
You can also make this a freezer recipe! Just prepare ahead of time and follow these instructions when you are ready for a quick and easy dinner freezer meal!
Cover with foil or lid, and place into freezer. Freeze for up to 6 months.
Remove from freezer. Preheat oven to 350 degrees F. Cook for 50-60 minutes, covered in foil. Remove foil and cook an additional 10-15 minutes or until sauce is bubbling and slightly browned. Serve and enjoy.
Not a fan of chicken? Feel free to leave it out and continue to follow the directions without it.
Also, be sure to check out this Loaded Nachos on the Grill Recipe! I love easy on-the-grill recipes because they are so much fun to make and have little clean up! Perfect for barbecues, cookouts, or any time!
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