Now that Thanksgiving is over, and the holiday season has officially arrived, the days are going to be busier than ever. I’ve found that having a stockpile of simple weeknight meals on hand helps to prevent the urge to quickly grab fast food on those nights that are extra busy. These creamy, pesto filled shells are a perfect example of a quick and hearty meal that only takes a few minutes to prepare.
12 jumbo shells
4 oz light cream cheese, softened
1 cup shredded Parmesan cheese, plus 1/4 cup for topping
3 tbsp pesto
1 can shredded chicken
1 tsp minced garlic
salt and pepper, to taste
olive oil, for brushing
Boil the shells according to the package directions.
In a medium bowl, add the cream cheese…
… and 1 cup Parmesan cheese.
Toss in your pesto.
Add in the chicken.
And throw in the garlic, salt, and pepper.
Stir it all together until thoroughly combined.
After draining the pasta, place the shells in a baking dish, and use a small ice cream scoop to stuff the shells with the filling.
Brush a little olive oil on the bottom and sides of each shell, to keep them from drying out while baking. Top with the remaining Parmesan cheese.
Bake at 350, uncovered, for 30 minutes, or until the cheese is bubbling.
Adapted from this recipe