Creamy Pesto Stuffed Shells

This is a meal that looks complex but overall is quite simple. A bit of mixing and filling & boom a delicious dinner. I always double or triple this recipe and freeze some as they freeze so well. You can stuff yours with whatever meat or veggie you like but I love the broccoli & chicken combo.

Creamy Pesto Stuffed Shells

1 pack shells

Filling —

1 large container ricotta

1 block softened cream cheese

1/2 cup parm

1 egg

1 cup brocc chopped up 

2 chicken breasts shredded (or rotisserie chicken)

Salt & pepper & garlic powder & Italian seasoning 

Sauce —

1 stick butter

1 tbsp minded garlic

2 cups heavy cream 

1/2 cup parm

Salt & pepper

2-3 heaping tbsp pesto 

Shredded mozzarella to top 

Begin by par boiling your shells until they are al dente, you do not want to overcook them as they will be cooked more in the oven. While they boil you can begin your filling. In a large bowl mix together ricotta, cream cheese, parm, egg, broccoli, chicken & seasonings then set aside. To make the sauce, in a sauce pot melt 1 stick of butter then add in garlic, cook until fragrant. Then add in your cream, parm, pesto & season well. 

When shells are done, fill then with the stuffing & place into a baking dish that is lined with the pesto cream sauce. Repeat until all shells are filled then top with remaining sauce & mozzarella. Bake at 350 covered for 15 minutes then uncovered for 15. I like to broil to crisp the top in the end! Enjoy!