Pesto Chicken Stuffed Shells

This is an easy recipe to double and freeze half.


12-16 jumbo pasta shells
water for boiling pasta
6 oz cream cheese, softened
1 cup freshly grated Parmesan or Asiago cheese + 1/4 cup for topping
1 cup shredded mozzarella cheese
5 tablespoons prepared pesto (homemade or store bought)
2 cups shredded cooked chicken
2 cloves garlic, minced
3 tablespoons melted butter
Prepared Alfredo Sauce
salt and pepper to taste

Topping:
4 tablespoons melted butter
1/2 cup Panko breadcumbs
1/2 cup Parmesan Cheese


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.

Prepare topping : melt butter and add Parmesan and Panko, stir to produce a crumbly topping and top on the shells.

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

Serve with prepared Alfredo sauce.

Adapted from: http://joelens.blogspot.com