This is one of my favorite ways to make chicken pesto pasta! These Chicken Pesto Stuffed Shells could not be more simple to prepare. It’s an easy dinner idea that’s perfect for family meals and entertaining!
Try my White Chicken Spaghetti recipe too!
Chicken Pesto Pasta
There’s nothing like a big baking dish of delicious pasta for dinner! Especially stuffed shells! I love making these stuffed shells when I’m having family and friends over because it’s simple to prepare and feeds a crowd. This recipe makes two 9 x 13 inch baking dishes so it’s perfect for entertaining or you can also freeze one of the dishes to use for another dinner. You’ll love this one, enjoy!
Why You’ll Love This Recipe
- Flavor Packed. This chicken pesto pasta has big flavor that the whole family is sure to love.
- Easy To Make. With my step by step instructions, you’ll have no trouble making stuffed shells at home.
- Great Leftovers. This stuffed shells recipe makes the best leftovers warmed up the next day.
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What You’ll Need
Here are the ingredients you’ll need to make stuffed shells at home. See the recipe card at the bottom of the post for full details and instructions.
- Pasta Sauce– Use your favorite brand of pasta sauce, it will go into the bottom of your baking dish before arranging stuffed shells.
- Pasta Shells, Large About 50– Find large pasta shells in the pasta section of the grocery store.
- Ricotta Cheese– Find Ricotta cheese near the other cheeses in the dairy section of the grocery store.
- Cooked Shredded Chicken– Rotisserie chicken works great for this recipe.
- Fresh Grated Parmesan Cheese– You can find freshly grated or shredded Parmesan near the nicer cheeses.
- Shredded Mozzarella Cheese– Shredded mozzarella is added to the filling and then again on top before baking.
- Prepared Basil Pesto- Find the pesto near the pasta sauces.
- Kosher Salt– Kosher salt is a coarse salt commonly used in cooking and baking. I prefer it over table salt.
- Freshly Ground Black Pepper– For best tasting results use freshly cracked black pepper.
- Lawry’s Garlic Salt– Lawry’s brand is my favorite garlic salt.
- Fresh Basil Sliced– Fresh basil adds freshness and color to the top of the dish. If you don’t have fresh on hand, a few sprinkles of dried basil is fine too.
How To Make Stuffed Shells
Preheat Oven and Prepare Baking Dishes. Preheat oven to 350 Degrees F. Pour 1/2 cup pasta sauce into bottom of two 9 x 13 inch baking dishes.
Cook Shells and Prepare Ricotta Filling. Cook shells according to package directions until al dente. Drain and set aside while you prepare the ricotta. Be sure not to overcook shells as they will break. Once drained I like to place onto a baking sheet sprayed with cooking spray to keep them from sticking to each other.
Fill Shells. Place Ricotta, chicken, Parmesan, mozzarella, pesto, salt, pepper and garlic salt into a large bowl, stirring to combine.
Continue Filling Shells. Scoop about 2 tablespoons into each cooked shell and place side by side into the baking dish. You can place seam side down or up. I placed mine up today. Top each baking dish with shells then spoon sauce evenly over each shell.
Add Cheese and Bake. Top with fresh shredded mozzarella cheese and bake for 30-35 minutes, until hot and melted. Before serving top with sliced fresh parsley or basil.
Add Fresh Basil or Parsley. Top the stuffed shells with chopped fresh basil or parsley before serving.
Recipe Tips For Success
One of the biggest tips for stuffed shells is to not overcook your pasta shells. You also need to stir the boiling water/pasta continuously so that the pasta doesn’t stick to the bottom of the pan and rip. Once pasta is done cooking (undercook by 1 minute) carefully drain and transfer to a sheet of parchment paper until ready to be filled. You can spray a very light layer of cooking spray over top of your shells to prevent sticking.
How To Serve Stuffed Shells
Serve stuffed shells with some nice garlic bread and a chopped salad. Simple and a major crowd pleaser.
How To Store Leftovers
Since this recipe makes two 9 x 13 inch dishes, you can freeze one dish, before baking it. If you have leftovers once baked, store leftovers in an airtight container for 3 days in the refrigerator.
Reheating Instructions
To reheat stuffed shells, place desired amount onto a heat proof plate. Cover loosely with plastic wrap and microwave for 60-75 seconds or until hot. Carefully remove and enjoy.
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Chicken Pesto Stuffed Shells
Equipment
- Oven
- Bowl
- Two 9 x 13 inch baking dishes
- measuring cups
- measuring spoons
- large mixing bowl
- mixing spoon
Ingredients
- 2 boxes dry Shells large about 50
- 26 ounce jar pasta sauce
Chicken Pesto Ricotta Mixture
- 45 ounces Ricotta Cheese
- 2 cups cooked shredded chicken
- 1 cup fresh grated Parmesan Cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup prepared basil pesto
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon Lawry’s Garlic Salt
- 1/2 cup fresh grated Parmesan cheese
- 4 cups shredded fresh mozzarella cheese
- 1/4 cup fresh basil sliced
Instructions
- Preheat oven to 350 Degrees F. Pour 1/2 cup pasta sauce into bottom of two 9 x 13 inch baking dishes.
- Cook shells according to package directions until al dente. Drain and set aside while you prepare the ricotta. Be sure not to overcook shells as they will break. Once drained I like to place onto a baking sheet sprayed with cooking spray to keep them from sticking to each other.
- Place Ricotta, shredded chicken, Parmesan, mozzarella, pesto, salt, pepper and garlic salt into a large bowl, stirring to combine. Scoop about 2 tablespoons into each cooked shell and place side by side into the baking dish. You can place seam side down or up. I placed mine up today. Top each baking dish with shells then spoon sauce evenly over each shell. Top with fresh shredded mozzarella cheese and bake for 30-35 minutes, until hot and melted. Before serving top with sliced fresh parsley or basil.
Nutrition
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