Imagine diving into a dish that combines the creamy richness of Italian cuisine with the bold, herbaceous flavor of pesto and tender, juicy chicken. These Pesto Chicken Stuffed Shells are not just a meal – they're a culinary adventure that transforms ordinary dinner into an extraordinary experience. Perfect for family gatherings, weekend dinners, or when you want to impress your guests with minimal effort and maximum flavor, this recipe is about to become your new go-to comfort food sensation!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- Jumbo pasta shells (12 pieces)
- Cooked chicken, shredded (2 cups)
- Pesto sauce (1 cup)
- Ricotta cheese (1 cup)
- Parmesan cheese, grated (1/2 cup)
- Shredded mozzarella cheese (1 cup)
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with cooking spray.
- Cook the jumbo pasta shells in a large pot of salted boiling water according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process and prevent sticking.
- In a large mixing bowl, combine the shredded chicken, ricotta cheese, 1/2 cup of pesto sauce, and 1/4 cup of grated Parmesan cheese. Mix thoroughly until well blended.
- Carefully stuff each cooked pasta shell with the chicken and pesto mixture, ensuring each shell is generously filled.
- Arrange the stuffed shells in the prepared baking dish in a single layer.
- Drizzle the remaining 1/2 cup of pesto sauce evenly over the stuffed shells.
- Sprinkle the shredded mozzarella cheese and remaining Parmesan cheese over the top of the shells.
- Cover the baking dish with aluminum foil and bake for 20 minutes.
- Remove the foil and continue baking for an additional 5-7 minutes, or until the cheese is melted and golden brown.
- Remove from the oven and let the dish rest for 5 minutes before serving to allow the cheese to set.
- Garnish with fresh basil leaves if desired, and serve hot.
Tips
- For the most flavorful results, use freshly shredded chicken and high-quality pesto sauce. Homemade pesto can elevate this dish from great to absolutely spectacular.
- To prevent your pasta shells from tearing, cook them just until al dente and rinse immediately with cold water. This stops the cooking process and makes them easier to handle.
- When stuffing the shells, use a small spoon or piping bag for neat, even filling. Don't be afraid to really pack in that delicious chicken and pesto mixture!
- For a golden, crispy top, broil the dish for 1-2 minutes after baking if you want extra color on your cheese.
- Make this dish ahead of time by preparing and stuffing the shells, then refrigerating until you're ready to bake. Just add 5-10 minutes to the baking time if cooking from cold.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven to maintain the shell's texture.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 25g
Protein: 35g
Fat: 22g
Saturated Fat: 9g
Cholesterol: 110mg
