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To make pesto chicken stuffed shells, you will need: - 12 jumbo pasta shells - 1 cup cooked chicken, shredded - 1 cup basil pesto - 1 cup ricotta cheese - 1 cup mozzarella cheese, shredded (plus extra for topping) - 1/2 cup grated Parmesan cheese - 1 garlic clove, minced - 1 tablespoon olive oil - Salt and pepper to taste - Fresh basil leaves for garnish - Jumbo Pasta Shells: These are perfect for holding the filling. If you can't find them, use manicotti shells. - Cooked Chicken: You can use rotisserie chicken for a quick option. Shredding it helps mix well with other ingredients. - Basil Pesto: You can buy it or make your own. If you want a twist, try sun-dried tomato pesto. - Ricotta Cheese: This adds creaminess. Cottage cheese can work as a lighter option. - Mozzarella Cheese: For that stretchy, gooey texture. You can use any melting cheese you prefer. - Parmesan Cheese: This gives a nice salty kick. Grana Padano or Pecorino Romano are good substitutes. - Garlic: Fresh garlic gives a punch. You can use garlic powder if fresh isn't available. - Olive Oil: This adds flavor and helps with cooking. Any neutral oil works too. - Salt and Pepper: Always adjust to your taste. Each serving of pesto chicken stuffed shells has: - Calories: Approximately 450-500 - Protein: About 30g - Total Fat: Around 25g - Carbohydrates: Roughly 35g - Fiber: About 2g - Sugars: Less than 5g This dish is filling and packed with flavor. Enjoy the creamy texture and rich taste while knowing it offers good protein and satisfying carbs. {{ingredient_image_1}} 1. Preheat Oven: First, set your oven to 375°F (190°C). This gets it ready for baking. 2. Cook Pasta: In a big pot, boil salted water. Add the jumbo pasta shells. Cook them until they are al dente. Drain the shells and place them on a baking sheet to cool. This prevents sticking. 3. Prepare Filling: In a bowl, mix together the shredded chicken, basil pesto, ricotta cheese, and minced garlic. Add half of the mozzarella and the Parmesan cheese. Season this mix with salt and pepper. Stir until well combined. 4. Stuff Shells: Take each jumbo shell and fill it with the chicken and cheese mix. You can use a spoon or a piping bag to do this. 5. Arrange in Baking Dish: Spread a thin layer of pesto on the bottom of a baking dish. Place the stuffed shells open side up in the dish. 6. Top with Pesto and Cheese: Drizzle the remaining pesto over the stuffed shells. Sprinkle the rest of the mozzarella cheese on top. 7. Bake: Cover the dish with foil and bake for 20 minutes. After that, remove the foil and bake for another 10 minutes. The cheese should be bubbly and golden. 8. Garnish and Serve: Once done, take it out of the oven. Let it cool for a few minutes. Add fresh basil leaves on top before serving. - Use a piping bag for easy stuffing. It helps fill each shell fast and neat. - Make sure the pasta is al dente. This keeps your shells firm and tasty. - Don't overstuff the shells. Leave a little space at the top for the cheese to melt. - Try mixing different cheeses for more flavor. A blend of mozzarella and cheddar works well! - Always taste your filling before stuffing. Adjust salt and pepper to your liking. When making pesto chicken stuffed shells, pay attention to the pasta. Overcooking the shells makes them too soft. Aim for al dente; they will cook more in the oven. Be careful not to overstuff the shells. If you pack them too tight, they may burst while baking. Lastly, don’t skip the seasoning. Salt and pepper enhance the flavors in your filling. You can easily prepare these stuffed shells ahead of time. After filling the shells, arrange them in your baking dish. Cover the dish tightly with plastic wrap and store it in the fridge for up to a day. When ready to bake, remove the wrap and add a bit more pesto on top. This method saves time on busy nights. Serve your pesto chicken stuffed shells with a fresh salad. A simple green salad with vinaigrette pairs well. You can also add garlic bread for a tasty side. If you're feeling fancy, a sprinkle of extra Parmesan cheese on top makes it look great. For drinks, a light white wine or sparkling water complements the meal nicely. Pro Tips Use Fresh Ingredients: Always opt for fresh basil and high-quality chicken for the best flavor in your stuffed shells. Customize the Filling: Feel free to add vegetables like spinach or sun-dried tomatoes to the filling for extra nutrition and flavor. Make Ahead: You can prepare the stuffed shells a day in advance. Just cover and refrigerate before baking. Experiment with Cheeses: Try mixing different cheeses like fontina or gouda for a unique twist on the classic mozzarella. {{image_2}} You can make this dish meat-free easily. Swap the chicken for cooked spinach or mushrooms. These options add great flavor and texture. You can also use chickpeas for protein. This makes the meal filling and tasty. If you need a gluten-free dish, use gluten-free pasta shells. Many brands offer good options. Just check the package for cooking times. You can also use zucchini or eggplant slices instead of pasta. These alternatives give a fresh twist. Try different types of pesto for unique flavors. You can use sun-dried tomato pesto or arugula pesto. Each one brings its own taste to the dish. Cheese choices also matter! You can mix in goat cheese or feta for more tang. Just remember, balance is key in making every bite delicious. To store leftovers, let the shells cool down. Place them in an airtight container. Keep the container in the fridge. They stay fresh for three to four days. If you want to keep them longer, freezing is a great choice. When you’re ready to eat, take the shells out of the fridge. Preheat your oven to 350°F (175°C). Place the shells in a baking dish. Add a splash of water to keep them moist. Cover with foil to avoid drying out. Heat for about 20 minutes. Check that they are hot all the way through before serving. You can also use a microwave. Heat in 30-second bursts until warm. To freeze, wrap each stuffed shell in plastic wrap. Place them in a freezer-safe bag. They can stay frozen for up to three months. When ready to eat, take them out of the freezer. Thaw in the fridge overnight. You can bake them straight from frozen too. Just add 10 to 15 minutes to the baking time. Yes, you can use store-bought pesto. It saves time and still tastes great. Look for fresh pesto in the fridge section. You can also find jarred pesto on grocery shelves. Both options work well in this recipe. If you have time, try making your own for a fresh twist. Stuffed shells can be stored for up to three days in the fridge. Place them in an airtight container to keep them fresh. If you want to keep them longer, you can freeze them. They will last for about three months in the freezer. Several sides pair nicely with these stuffed shells. Here are some great options: - Garlic bread - A fresh green salad - Steamed vegetables like broccoli or green beans - Roasted potatoes These sides balance the rich flavors of the shells and add more texture to your meal. You learned about the key ingredients and their substitutes for stuffed shells. We covered how to cook them perfectly and avoid common mistakes. You discovered ways to prep ahead and store leftovers. I shared vegetarian and gluten-free options to cater to different diets. Use these tips to make your meals fun and tasty. With this knowledge, feel confident to create your own delicious stuffed shells. Enjoy cooking and share your tasty results!

Pesto Chicken Stuffed Shells

Delicious jumbo pasta shells stuffed with a creamy chicken and pesto filling, topped with melted cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 400 kcal

Ingredients
  

  • 12 pieces jumbo pasta shells
  • 1 cup cooked chicken, shredded
  • 1 cup basil pesto
  • 1 cup ricotta cheese
  • 1 cup mozzarella cheese, shredded
  • 0.5 cup grated Parmesan cheese
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • to taste salt and pepper
  • for garnish fresh basil leaves

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a large pot, bring salted water to a boil. Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside on a baking sheet to prevent sticking.
  • In a mixing bowl, combine shredded chicken, basil pesto, ricotta cheese, minced garlic, half of the mozzarella cheese, and Parmesan cheese. Season with salt and pepper to taste. Mix until fully combined.
  • Take each jumbo shell and carefully fill it with the chicken and cheese mixture using a spoon or piping bag.
  • Spread a thin layer of pesto on the bottom of a baking dish. Place the stuffed shells in the dish, open side up.
  • Drizzle the remaining pesto over the stuffed shells, then sprinkle the rest of the mozzarella cheese on top.
  • Cover the dish with aluminum foil and bake for 20 minutes in the preheated oven. Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.
  • Remove from the oven and let it cool for a few minutes. Garnish with fresh basil leaves before serving.

Notes

Feel free to add more vegetables to the filling for extra nutrition.
Keyword chicken, pasta, pesto, stuffed shells