Chicken Pesto Stuffed Shells

Three pesto stuffed shells on a white plate.

5 from 1 vote

These Chicken Pesto Stuffed Shells are filled with creamy cheese, juicy chicken, mushrooms, and spinach and smothered in flavorful pesto.

Prep Time25

Cook Time45

Total Time1 10

Course: Dinner Recipes

Cuisine: American

Servings: Servings

Calories: 1450kcal

Author: Erica Schramek

Equipment

Ingredients

24 jumbo shells boiled and drained
2 tablespoons olive oil
2 ½ cups mushrooms chopped
2 garlic cloves minced
2 cups baby spinach
2 cups chicken cooked and shredded
1 cup mozzarella cheese shredded
1 cup ricotta cheese
1 ¼ cups parmesan cheese grated
½ cup cream cheese
1 large egg
½ teaspoon kosher salt
½ teaspoon black pepper
2 cups pesto
1 cup mozzarella cheese shredded

US Customary - Metric

Instructions

Move an oven rack to the top position and preheat the oven to 350 degrees Fahrenheit.
Bring a large pot of salted water to a boil. Boil the 24 jumbo shells for 10 minutes. Drain the pasta and rinse it under cool water to keep them from sticking together.
While the pasta is cooking, heat the 2 tablespoons olive oil over medium heat in a large saucepan or dutch oven. Saute the 2 ½ cups mushrooms for about 5 minutes until they begin to soften. Add the 2 garlic cloves and saute for an additional minute. Add the 2 cups baby spinach one handful at a time waiting for each handful to wilt before adding more. Remove the pan from the heat.
Allow the vegetable mixture to cool slightly before stirring in the 2 cups chicken, 1 cup mozzarella cheese, 1 cup ricotta cheese, 1 ¼ cups parmesan cheese, ½ cup cream cheese, 1 large egg, ½ teaspoon kosher salt, and ½ teaspoon black pepper.
Place a little of the pesto in the bottom of a 9x13 pan to prevent the shells from sticking.
Use a spoon to fill the shells with the chicken veggie cheese mixture. Place the shells in the pan seam side up.
Top the shells with the rest of the pesto and 1 cup mozzarella cheese.
Cover the pan loosely with foil and place it in the hot oven. Bake for 35 minutes.
Remove the foil and broil the top until the cheese is bubbly and golden brown. This should take 1-2 minutes. Watch carefully to avoid burning the cheese.

Notes

Cook a few extra shells. This way you will have a few extra since some of the shells might break while they cook.

Don’t overcook the pasta. To prevent mushy shells, we want the shells pliable but not fully cooked. I usually boil my shells for 10 minutes. The pasta will finish cooking in the oven.

Rinse the shells with cold water after boiling them. This prevents them from sticking to each other. Be sure to drain them well so you’re not adding excess moisture to the dish.

When assembling, start with a layer of sauce to prevent the first layer of pasta from sticking to the pan.

Storage: Cooked stuffed shells will keep stored in an airtight container in the fridge for at least 5 days. Reheat in the microwave, or warm the whole casserole (covered with foil) in the oven at 350°F (177°C) until bubbly again.

I do not recommend freezing fully cooked stuffed shells. Many times fully cooked pasta becomes mushy when it is frozen and thawed.

Nutrition