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Homemade Pesto Chicken Mozzarella Stuffed Shells photo

Pesto Chicken Mozzarella Stuffed Shells

These Pesto Chicken Mozzarella Stuffed Shells are a flavorful, cheesy delight perfect for cozy dinners and special occasions alike.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 16 large pasta shells jumbo shells work best to hold the filling
  • 2 cups cooked chicken shredded, rotisserie or poached chicken is perfect
  • 1 cup fresh mozzarella cheese diced, for gooey melty pockets
  • 1 cup pesto sauce use your favorite basil pesto or homemade
  • 1/2 cup ricotta cheese adds creaminess to the filling
  • 1/2 cup grated Parmesan cheese for a salty, nutty depth
  • 1 cup marinara sauce a classic tomato base to bake the shells in
  • 2 tablespoons olive oil to sauté and for drizzling
  • 1 teaspoon garlic powder enhances the savory flavors
  • salt and pepper to taste
  • fresh basil leaves for garnish, bright and fresh on top

Equipment

  • Large pot
  • Colander
  • Mixing bowl
  • Baking dish (9x13 inch)
  • Spoon or small spatula
  • Knife and cutting board

Method
 

Pesto Chicken Mozzarella Stuffed Shells — Do This Next
  1. Bring a large pot of salted water to a boil. Add the 16 large pasta shells and cook according to package instructions until al dente, usually about 8-10 minutes. Drain carefully and rinse with cold water to stop the cooking process and prevent sticking. Set aside.
  2. In a large mixing bowl, combine the shredded chicken, diced fresh mozzarella, pesto sauce, ricotta cheese, grated Parmesan, olive oil, garlic powder, salt, and pepper. Mix gently until all ingredients are well incorporated and the mixture is creamy yet chunky.
  3. Using a spoon or your fingers, carefully fill each cooked shell with the pesto chicken mozzarella mixture. Be generous but avoid overfilling to prevent tearing the pasta.
  4. Spread the marinara sauce evenly on the bottom of your baking dish. Arrange the stuffed shells in a single layer over the sauce, seam side up so they don’t spill out. Drizzle a little olive oil on top for extra moisture and flavor.
  5. Preheat your oven to 375°F (190°C). Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is melted and slightly golden. Let it rest for 5 minutes before serving.
  6. Top with fresh basil leaves to add a pop of color and fresh herbal flavor. Serve hot and enjoy the melty, savory goodness!

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat covered in the oven.
  • You can freeze the fully assembled but unbaked shells for up to 2 months; thaw overnight before baking.
  • Substitute shredded rotisserie chicken to save time and use different pesto varieties for flavor twists.