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Chicken Pesto Stuffed Shells

<p>There's nothing more comforting than a good stuffed pasta. This recipe fills large al dente shells with a rich mixture of cream cheese, parmesan, pesto, and chicken. And to give it just the right amount of irresistible gooeyness, the shells are sprinkled with mozzarella before baking. Who could say no to that!</p>
4 Servings Recipe By

Ingredients

  • 12 individual Jumbo/Large Shells
  • 4 ounces Cream Cheese
  • 1 cup Parmesan Cheese, Grated
  • 6 tablespoons Pesto #1
  • 2 cups cook and shred Chicken, Boneless Breasts
  • 4 teaspoons mince Garlic, Cloves
  • 6 tablespoons Pesto #2
  • 2 cups Mozzarella Cheese, Shredded

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 3 stuffed shells
  • 868 Calories
  • 56g Total Fat
  • 24g Sat Fat
  • 1g Trans Fat
  • 194mg Cholesterol
  • 1649mg Sodium
  • 33g Total Carb
  • 1g Fiber
  • 4g Total Sugars (Includes 0g Added Sugars)
  • 56g Protein
  • 26 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a large pot boil water and prepare pasta shells as directed on package. Cook pasta shells only until al dente.
  2. Drain the pasta shells and set aside.
  3. In a large bowl, combine cream cheese, Parmesan cheese, pesto #1, chicken and garlic.
  4. Fill the pasta shells with the filling and place in a baking dish.
  5. Pour pesto #2 on top and sprinkle Mozzarella cheese over filled shells.
  6. Bake shells uncovered at 350 degrees for 30 minutes or until shells are hot and cheese melts.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a large pot boil water and prepare pasta shells as directed on package. Cook pasta shells only until al dente.
  2. Drain the pasta shells and set aside.
  3. In a large bowl, combine cream cheese, Parmesan cheese, pesto #1, chicken and garlic.
  4. Fill the pasta shells with the filling and place in a baking dish.
  5. Pour pesto #2 on top and sprinkle Mozzarella cheese over filled shells.
  6. Cover with foil, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Prep from frozen
  2. Bake uncovered at 350 degrees for 45 minutes or until shells are hot.

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