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