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Homemade Chicken and Pesto Stuffed Shells photo

Chicken and Pesto Stuffed Shells

Cheesy chicken and pesto stuffed jumbo shells baked in marinara for a comforting weeknight meal.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings

Equipment

  • 9x13 inch Baking Dish
  • Large Pot
  • Colander
  • Mixing Bowl
  • Spoon or spatula
  • Measuring cups and spoons

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

Instructions
 

  • Preheat the oven to 375°F (190°C) and lightly spray a 9×13-inch baking dish with cooking spray; set aside.
  • Cook the jumbo pasta shells according to package directions until al dente. Drain and allow shells to cool slightly so they are easy to handle.
  • In a mixing bowl, combine the chopped cooked chicken, ricotta cheese, pesto, garlic powder, dried basil, and 1 cup of the shredded mozzarella until evenly mixed.
  • Spoon the chicken and cheese mixture into each cooked shell and arrange the stuffed shells in the prepared baking dish in a single layer.
  • Pour the jar of spaghetti sauce evenly over the stuffed shells, then sprinkle the remaining 1 cup shredded mozzarella on top.
  • Bake uncovered for 25–30 minutes, until the sauce is bubbly and the cheese is melted and lightly golden. Let rest a few minutes before serving.

Notes

  • Use a rotisserie chicken to save time.
  • Cook shells until just al dente so they hold filling without getting mushy.
  • You can freeze the assembled dish before baking.
  • Let the baked dish rest briefly to set before serving.