Tender shells stuffed with chicken, ricotta, and basil pesto, baked in marinara with melted cheese.
# What You’ll Need:
→ Pasta
01 - 20 jumbo pasta shells
→ Filling
02 - 1.5 cups cooked shredded chicken
03 - 1 cup ricotta cheese
04 - 0.5 cup grated Parmesan cheese
05 - 1 cup shredded mozzarella cheese, divided
06 - 0.33 cup basil pesto
07 - 1 large egg
08 - 0.5 teaspoon salt
09 - 0.25 teaspoon black pepper
→ Sauce
10 - 2 cups marinara sauce
→ Topping
11 - 0.5 cup shredded mozzarella cheese
12 - 2 tablespoons grated Parmesan cheese
13 - Fresh basil leaves for garnish
# Directions:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Cook jumbo pasta shells in a large pot of salted boiling water until al dente. Drain and cool slightly.
03 - In a large bowl, mix together shredded chicken, ricotta cheese, 0.5 cup Parmesan, 0.5 cup mozzarella, pesto, egg, salt, and pepper until well combined.
04 - Spread 1 cup of marinara sauce evenly on the bottom of the prepared baking dish.
05 - Generously fill each cooked shell with the chicken and ricotta mixture. Arrange filled shells in the baking dish with open side facing up.
06 - Spoon remaining marinara sauce over the stuffed shells.
07 - Sprinkle remaining 0.5 cup mozzarella and 2 tablespoons Parmesan over the top.
08 - Cover the dish with aluminum foil and bake for 25 minutes.
09 - Remove foil and bake for an additional 10 minutes until bubbly and golden brown.
10 - Garnish with fresh basil leaves before serving.
