Pesto Chicken Stuffed Shells
(this is an original Joelen recipe)
- 12-16 jumbo pasta shells
- water for boiling pasta
- 4oz cream cheese, softened
- 1 cup freshly grated Parmesan or Asiago cheese + 1/4 cup for topping
- 3 tablespoons prepared pesto (homemade or store bought)
- 2 cups shredded cooked chicken
- 2 cloves garlic, minced
- salt and pepper to taste
Preheat oven to 350 degrees.
In a large pot over high heat, boil water and prepare pasta shells as directed on package. Cook pasta shells only until al dente. The pasta will finish cooking when the dish is baked. Drain the pasta shells and set aside.
In a large bowl, combine the rest of the ingredients, except the 1/4 cup of cheese for the topping. Fill the pasta shells with the filling and place in a baking dish. Sprinkle the remaining 1/4 cup of cheese over filled shells.
Bake shells uncovered for 30 minutes or until shells are bubbling hot and cheese melts.
Doesn't it look delish?! Obviously, the credit is not mine. Here's the link to Joelen's blog, What's Cookin' Chicago. She has loads of great looking recipes on her site. Definitely worth checking her out.
I'll be linking up with some of these parties: