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Homemade Chicken and Pesto Stuffed Shells photo

Chicken and Pesto Stuffed Shells

Creamy ricotta and pesto-stuffed jumbo shells filled with chicken and topped with marinara and melted mozzarella.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked chopped chicken about 1/2 rotisserie chicken
  • 1 15-oz ricotta cheese container
  • 1/3 cup pesto
  • 2 cups shredded mozzarella divided
  • 1/2 tsp garlic powder
  • 1 tsp dried basil
  • 1 26-oz spaghetti sauce jar
  • 22 jumbo pasta shells

Equipment

  • 9x13 inch Baking Dish
  • Large Pot
  • Colander
  • Mixing Bowl
  • Spoon or spatula

Method
 

  1. Preheat the oven to 375°F (190°C) and lightly spray a 9×13-inch baking dish with cooking spray; set aside.
  2. Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to package directions until al dente; drain and let cool enough to handle.
  3. In a mixing bowl, combine the cooked chopped chicken, ricotta cheese, pesto, garlic powder, dried basil, and 1 cup of the shredded mozzarella until evenly mixed.
  4. Spoon the chicken and ricotta mixture into each cooled shell and arrange the stuffed shells in the prepared baking dish in a single layer.
  5. Pour the spaghetti sauce over the filled shells, then sprinkle the remaining 1 cup of shredded mozzarella evenly on top.
  6. Bake uncovered for 25–30 minutes, until the sauce is bubbly and the cheese is melted and lightly golden; remove from oven and let sit a few minutes before serving.

Notes

  • You can use pre-cooked rotisserie chicken to save time.
  • Prepare shells slightly under al dente to avoid them becoming too soft during baking.
  • Freeze assembled shells before baking for an easy make-ahead meal.
  • Thaw frozen shells before baking, or bake from frozen adding extra baking time until heated through.