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!
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!
Try my White Chicken Spaghetti recipe too! Follow Picky Palate on Instagram for daily recipe inspiration.
Ingredients For Chicken Pesto Stuffed Shells
- pasta sauce
- pasta shells, large about 50
- Ricotta Cheese
- cooked shredded chicken
- fresh grated Parmesan Cheese
- shredded mozzarella cheese
- prepared basil pesto
- kosher salt
- freshly ground black pepper
- Lawry’s Garlic Salt
- fresh grated Parmesan cheese
- shredded fresh mozzarella cheese
- fresh basil sliced
How To Make Stuffed Shells
- 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, 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.
How to Make Chicken Pesto Pasta Stuffed Shells
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.
Place your stuffed shells seam side up or down. Today I placed them up. Arrange them nice and tight so you can fit as many into your pan as possible.
Once stuffed shells are arranged in pan, top with more sauce and shredded cheese. Bake for about 30-35 minutes or until cheese is melted and hot.
Top the stuffed shells with chopped fresh basil or parsley before serving.
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.
Chicken Pesto Stuffed Shells
Equipment
- Oven
- Bowl
- Two 9 x 13 inch baking dishes
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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