Pesto Chicken Stuffed Shells

 


** Recipe from What's Cookin, Chicago? **

* 12-16 jumbo pasta shells
* 4 oz. cream cheese, softened
* 1 c. freshly grated Parmesan or Asiago cheese + 1/4 c. for topping
* 3 Tbl. prepared pesto (homemade or store bought)
* 2 c. shredded cooked chicken
* 2 cloves garlic, minced
* salt & pepper to taste

Heat oven to 350.  In a large pot over high heat, boil water and prepare pasta shells as directed on package. Cook pasta shells only until al dente. Pasta will finish cooking when the dish is baked. Drain shells and set aside.  In a large bowl, combine the rest of the ingredients, except 1/4 c. of cheese for topping. Fill shells with the filling and place in a baking dish.  Sprinkle the remaining 1/4 c. of cheese over filled shells.  Bake uncovered for 30 min, or until shells are bubbling hot and cheese melts.