For Mina

Pesto Chicken Stuffed Shells

Pesto Chicken Stuffed Shells

 
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





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.



Preheat oven to 350 degrees and bake shells uncovered for 30 minutes or until shells are bubbling hot and cheese melts.


***We added a bag of shredded Italian cheeses also because who does not love more cheese? 

And I wish we lived closer also.  We could all have a great time together.