Pesto Chicken Stuffed Shells

I made Pesto Chicken Stuffed Shells tonight, and I thought they were really good. I put a light layer of pasta sauce on the bottom of the baking dish, which prevented them from sticking. The shells got a little crunchy on the top, which I liked, but DH didn't love. Next time I might add a little sauce to the top of the shells too in order to keep them moist, but they were still good as is.

Pesto Chicken Stuffed Shells
G8R_mom2B via Pinterest (True Agape)

12-16 jumbo pasta shells
4oz cream cheese, softened
1 cup freshly grated Parmesan+ 1/4 cup for topping if choose
3 tablespoons prepared pesto (homemade or store bought)
2 cups shredded cooked chicken (1 lb – 2 breasts)
2 cloves garlic, minced

In a large pot boil water and cook shells just a little under done. 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 if desired.

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

To freeze: Prepare as directed but place filled shells in an oven- and freezer-proof baking dish. Cover and freeze. When ready to cook, defrost. Preheat oven to 350 degrees and bake shells uncovered for 35-40 minutes or until shells are bubbling hot and cheese melts.