Sunday, December 8, 2013

Chicken Pesto Stuffed Shells from Mindy

12-16 Jumbo Pasta Shells
4oz Cream Cheese, softened
1 ¼ Cup Parmesan or Asiago Cheese, grated
3 Tablespoons Prepared Pesto
2 Cups Cooked Chicken, shredded
2 Cloves Garlic, minced
Salt and Pepper to taste

Prepare Pasta Shells as directed on package.
In a large bowl, combine the remaining ingredients, setting ¼ Cup Parmesan/Asiago Cheese aside for topping.
Fill the pasta shells with the filling and place in a baking dish.
Sprinkle the remaining ¼ cup cheese over filled shells.

Freezer Instructions:  Cover with heavy duty foil to avoid freezer burn.
Cooking Instructions:  Thaw.  Bake uncovered at 350 degrees for 30 minutes or until shells are bubbling hot and cheese melts.

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