Chicken Pesto Stuffed Shells

This recipe makes enough for two pans of stuffed shells that will feed about four people each.


  • 1 box of jumbo pasta shells
  • 8 oz cream cheese softened
  • 2 cups fresh grated Parmesan and/or mozzarella cheese + extra for topping
  • 6 Tbsp prepared pesto homemade or store bought
  • 4 cups shredded cooked chicken
  • 2 cloves garlic minced
  • Salt and pepper to taste


  1. In a large pot, bring water to a boil and cook pasta shells only until al dente. (The pasta will finish cooking when the dish is baked.)
  2. Drain the pasta shells and set aside.
  3. In a large bowl, combine the rest of the ingredients, except the extra cheese for the topping.
  4. Fill the pasta shells with the filling.
  5. Freezing and Serving Directions
  6. Place stuffed shells in an aluminum baking dish.
  7. Sprinkle the extra cheese over shells.
  8. Cover well.
  9. To serve, defrost, then preheat oven to 350 degrees and bake shells uncovered for 35-40 minutes or until shells are bubbling hot and cheese melts.