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Chicken Pesto Stuffed Shells

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Last batch of stuffed shells we made had the secret ingredient in them of tofu. This time around, the stuffed shells were a bit more common. They were stuffed with chicken, pesto (one of my favorite sauces), ricotta and mozzarella cheese! One would say a bit more traditional than tofu, right? These stuffed shells you can do in stages to cut down on your prep time. I cooked the chicken in the oven with some olive oil, garlic and seasonings the night before. The next day, I mixed together all the fixings and stuffed the shells and then when I got home after work, I placed them in the oven. By breaking up the steps of the shells, I wasn’t in the kitchen for more than a few minutes at a time. I’m sure that’s what every busy working woman wants! Or a busy girl like me being a pup mom!

What’s your favorite ingredients to use when stuffing your shells?

Any great ideas you want to share?

Chicken Pesto Stuffed Shells

Serving size: 4 servings (6 pieces per person – 24 total shells)


  • 24 pasta shells
  • 1 lb organic chicken breasts
  • 4 cloves garlic
  • 2 to 3 Tbsp olive oil
  • Italian herb seasoning for chicken
  • 4 Tbsp pesto
  • 1 cup ricotta cheese
  • 3/4 to 1 cup shredded mozzarella cheese


  1. Cook pasta shells according to package.
  2. Meanwhile, place chicken breasts on foiled cookie sheet and cover with olive oil and garlic cloves.
  3. Press dry Italian seasoning into the tops of the chicken breast for extra flavor.
  4. Bake 20 to 25 minutes on 350F or until no longer pink inside.
  5. Place chicken in bowl and shred into small pieces with hands.
  6. Mix ricotta and 2 Tbsp pesto with chicken, stirring well.
  7. With spoon, fill cooked shells with chicken mixture.
  8. Place in glass baking dish and spread remaining 2 Tbsp pesto and mozzarella cheese on top.
  9. Bake 350F for 20 minutes or until cheese is bubbly and browned.
  10. ENJOY!


About Lesley

I am a 29 year old Pennsylvanian who enjoys running, good eats, family and friends!

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