Pesto Chicken Stuffed Shells Recipe

Impress your family with Old-World flavor – ready anytime you are.
  • Ready in: 1 hours, 15 minutes
  • Prep time: 20 minutes
  • Chill/Cook time: 55 minutes
  • By:
  • Servings: Makes 6 servings OR 4 servings + 2 leftover servings

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ingredients

  • 26 (or 18 for Dinner Mixer recipe) jumbo pasta shells (for stuffing)
  • 4 tablespoons OR 2 Dinner Mixer packets Dried Tomato & Garlic Pesto Mix , divided
  • 2 tablespoons water
  • 1½ tablespoons olive oil
  • 3 cups cooked and chopped chicken (such as deli rotisserie)
  • 1 (15 ounce) container whole milk ricotta cheese
  • 2 cups shredded mozzarella cheese, divided
  • 1 (15 ounce) can crushed tomatoes

cooking methods

  • Bake

directions

  1. Preheat oven to 375°F. Prepare pasta shells according to package directions. Meanwhile, in microwave-safe bowl, combine 2 tablespoons ( or 1 Dinner Mixer packet) Dried Tomato & Garlic Pesto Mix, water and olive oil. Microwave on HIGH 1 minute; stir. Let cool 5 minutes.
  2. In large bowl, combine chicken, ricotta, 1 cup mozzarella and pesto mixture; salt and pepper as desired. If making the Dinner Mixer recipe, reserve 1 cup chicken mixture for remix recipe. In small bowl, combine crushed tomatoes and remaining 2 tablespoons (or Dinner Mixer packet) Dried Tomato & Garlic Pesto Mix. Spread 1 cup over bottom of a greased 13x9-inch baking dish.
  3. Fill pasta shells with chicken mixture; place in baking dish. Pour remaining sauce over stuffed shells. Sprinkle with remaining cheese. Cover with aluminum foil.
  4. Bake 30 minutes. Remove foil; continue baking 15 minutes. Remove from oven; let stand 10 minutes before serving.

Makes 6 servings or 4 servings + 2 leftover servings.

Serve with Garlic Bread Sticks recipe and a green salad.

Make Ahead & Freeze: Prepare through step 3 in a disposable aluminum pan. Cover with plastic wrap, then aluminum foil. Label and freeze. Thaw completely. Preheat oven to 375°F, remove plastic wrap and re-cover with foil. Continue with step 4.

For remix Pesto Chicken Paninis recipe: Place 1 cup chicken mixture in a storage container. Refrigerate up to 2 days.

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Rated 5 out of 5 by from Great dinner I made this for dinner tonight and it was wonderful. I used chicken that I boiled with garlic and I cut the recipe in half. It made an 8x8 pan about 10 stuffed shells. Great flavor to the filling and sauce. Definitely would make this again.
Date published: 2018-04-04
Rated 3 out of 5 by from Not our favorite, but would create it differently. Our family did not care for the use of rotisserie chicken and crushed tomatoes in this recipe. I would make again, but would use ground beef and spaghetti sauce to give better flavor
Date published: 2017-10-18
Rated 4 out of 5 by from Will make again!!! Made these, used a small cookie scoop to put the mixture in the shells. Next time I make these I will make more sauce. They seemed a little dry.
Date published: 2017-10-10
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