I'm taking my kitchen paperless (at least as far as non-bound recipes go) so welcome to my cookbook in a blog!

Monday, October 28, 2013

Pesto Chicken Stuffed Shells

Pesto Chicken Stuffed Shells

12-16 jumbo pasta shells
4 oz cream cheese, softened
1 C grated parmesean or asiago cheese + 1/4 C for topping
3 Tb pesto
2 C shredded cooked chicken
2 cloves garlic, minced
salt/pepper

Cook pasta shells until al dente at most - drain and set aside.

In large bowl, combine the rest of the ingredients except the topping.  Fill shells and place in baking dish.  Sprinkle topping over - well - the top!

Oven to 350 and bake shells uncovered for 30 minutes.

To freeze - load shells in a freezer/oven proof dish, top with topping, cover and freeze.  Defrost when ready to prepare.  Oven to 350 and cook 35-40 minutes.

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