- 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
- 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.