Pesto Chicken Stuffed Shells Recipe

Indulge in the delightful combination of flavors with this Pesto Chicken Stuffed Shells Recipe. Perfectly cooked jumbo pasta shells are generously filled with a creamy mixture of chicken, pesto, and cheese, then baked in a zesty marinara sauce and topped with melted mozzarella.

This dish is a comforting, hearty meal that’s ideal for weeknight dinners, family gatherings, or special occasions. Let’s dive into this mouthwatering recipe that promises to impress both your taste buds and your guests.

Instructions

Step 1: Prepare the Jumbo Shells

1. Cook the Shells: Begin by bringing a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to the package instructions until al dente, usually about 10-12 minutes. Stir occasionally to prevent sticking.
2. Drain and Rinse: Once cooked, drain the shells and rinse them under cold water to stop the cooking process. This also makes them easier to handle later. Set the shells aside in a large bowl or on a baking sheet lined with parchment paper to cool.

Step 2: Make the Pesto Chicken Filling

1. Mix the Filling: In a large mixing bowl, combine the shredded or chopped chicken, pesto sauce, ricotta cheese, half of the mozzarella cheese, Parmesan cheese, garlic powder, salt, and pepper. Stir until well combined and creamy.
2. Taste and Adjust: Taste the mixture and adjust the seasoning if needed. If you prefer more pesto flavor, feel free to add a bit more.

Step 3: Prepare the Marinara Sauce

1. Cook the Marinara Sauce: In a saucepan over medium heat, add olive oil and minced garlic. Sauté for about 1-2 minutes until fragrant, being careful not to burn the garlic.
2. Combine Ingredients: Add the marinara sauce, crushed red pepper flakes (if using), oregano, salt, and pepper to the pan. Bring the sauce to a simmer and let it cook for about 5-10 minutes, allowing the flavors to meld. Remove from heat and set aside.

Step 4: Assemble the Stuffed Shells

1. Preheat the Oven: While preparing the stuffed shells, preheat your oven to 375°F (190°C).
2. Prepare the Baking Dish: Spread about 1 cup of the marinara sauce on the bottom of a 9×13-inch baking dish. This prevents the shells from sticking and adds flavor.
3. Stuff the Shells: Using a spoon or a piping bag, carefully fill each cooked pasta shell with the pesto chicken mixture. Aim to fill each shell generously but avoid overfilling.
4. Arrange in the Dish: Place the stuffed shells seam side up in the baking dish, fitting them snugly together.
5. Add Remaining Sauce: Pour the remaining marinara sauce over the stuffed shells, ensuring they are well covered.
6. Top with Cheese: Sprinkle the remaining mozzarella cheese evenly over the top of the shells.

Step 5: Bake the Stuffed Shells

1. Cover and Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. This allows the shells to heat through without drying out.
2. Uncover and Finish Baking: After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly, and the edges are slightly golden.
3. Let it Rest: Once baked, remove the dish from the oven and let it sit for about 5-10 minutes before serving. This helps the filling set a bit and makes it easier to serve.

Step 6: Serve and Enjoy

1. Garnish: Just before serving, garnish with freshly chopped basil for a pop of color and flavor.
2. Serve: Serve the pesto chicken stuffed shells warm, paired with a side salad, garlic bread, or your favorite vegetable for a complete meal.

Tips for the Best Pesto Chicken Stuffed Shells

1. Use Quality Pesto: If possible, use homemade pesto for a fresher flavor. Store-bought pesto works well, but check the ingredients for quality.
2. Cooked Chicken Options: You can use shredded rotisserie chicken, leftover grilled chicken, or even sauté chicken breasts specifically for this recipe.
3. Customize the Filling: Feel free to add in other ingredients to the filling, such as sun-dried tomatoes, spinach, or even crumbled bacon for added flavor.
4. Make Ahead: You can assemble the stuffed shells ahead of time. Cover and refrigerate before baking. When ready to cook, just add an additional 10-15 minutes to the baking time.
5. Freezing Instructions: These stuffed shells freeze well. Assemble them and cover tightly with foil or plastic wrap before freezing. When ready to eat, thaw overnight in the refrigerator and bake as directed.

Variations on Pesto Chicken Stuffed Shells

1. Vegetarian Option: Substitute the chicken with a mixture of ricotta, spinach, and artichokes for a delicious vegetarian alternative.
2. Seafood Twist: Add shrimp or crab meat to the filling for a seafood version that’s equally delicious.
3. Different Sauces: While marinara is traditional, you can experiment with Alfredo sauce or a cream sauce for a different flavor profile.
4. Spicy Kick: Add diced jalapeños or crushed red pepper flakes to the filling for a spicy version.

Frequently Asked Questions (FAQs)

1. Can I use a different type of cheese?
Absolutely! Feel free to substitute with your favorite cheese varieties, such as gouda, fontina, or Monterey Jack for different flavors.

2. Can I make this dish gluten-free?
Yes, just use gluten-free jumbo pasta shells and ensure that the pesto and marinara sauce are gluten-free.

3. What can I serve with stuffed shells?
These stuffed shells pair wonderfully with garlic bread, a fresh garden salad, or steamed vegetables for a complete meal.

4. How can I make the shells ahead of time?
You can prepare the stuffed shells up to 24 hours in advance and store them in the refrigerator until you’re ready to bake.

Conclusion

The Pesto Chicken Stuffed Shells recipe is a delightful meal that brings together the best flavors of Italian cuisine. With tender pasta shells filled with creamy pesto chicken and topped with melty cheese, this dish is sure to become a family favorite. Whether you’re cooking for a crowd or enjoying a quiet dinner at home, these stuffed shells are the perfect comfort food that combines ease and elegance. Try this recipe tonight and watch as it quickly becomes a staple in your kitchen!

Yield: 4

Pesto Chicken Stuffed Shells Recipe

Print

Indulge in the delightful combination of flavors with this Pesto Chicken Stuffed Shells Recipe. Perfectly cooked jumbo pasta shells are generously filled with a creamy mixture of chicken, pesto, and cheese, then baked in a zesty marinara sauce and topped with melted mozzarella. This dish is a comforting, hearty meal that's ideal for weeknight dinners, family gatherings, or special occasions. Let’s dive into this mouthwatering recipe that promises to impress both your taste buds and your guests!

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• 12-16 jumbo pasta shells
• 2 cups cooked chicken, shredded
• 1 cup pesto sauce (store-bought or homemade)
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese (plus more for topping)
• 1/2 cup grated Parmesan cheese
• 1 egg, beaten
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• Fresh basil leaves (for garnish, optional)

Instructions

1. Preheat Oven:
   Preheat your oven to 375°F (190°C).
   
2. Cook the Pasta:
   Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.
   
3. Prepare the Filling:
   In a large mixing bowl, combine the shredded chicken, 1/2 cup pesto sauce, ricotta cheese, 1/2 cup mozzarella cheese, Parmesan cheese, beaten egg, garlic powder, salt, and pepper. Mix until well combined.
   
4. Stuff the Shells:
   Spoon the chicken and pesto mixture into each cooked pasta shell, filling them generously.
   
5. Assemble the Dish:
   Spread a thin layer of the remaining pesto sauce on the bottom of a 9x13 inch baking dish. Arrange the stuffed shells in the dish, seam side up. Pour any remaining pesto sauce over the shells and sprinkle with the remaining mozzarella cheese.
   
6. Bake:
   Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
   
7. Serve:
   Let cool for a few minutes before serving. Garnish with fresh basil leaves if desired.

Notes

Make It Vegetarian: Substitute cooked chicken with sautéed spinach or mushrooms for a delicious vegetarian option.

Add More Flavor: Mix in sun-dried tomatoes or chopped olives to the filling for extra flavor.