Creamy Chicken and Pesto Stuffed Shells

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Creamy Stuffed Shells with Pesto and Rotisserie Chicken

ingredients

• 1 lb large macaroni shells, cooked until al dente (about 6-7 minutes)

  Sauce

• 6 tbsp butter, unsalted

• 1 tbsp flour

• 3 garlic cloves, chopped

• 1/4 cup white wine (optional)

• 2 cups whole milk, warmed

• 1/2 lemon squeezed

• kosher salt

• black pepper

• 1/2 cup shredded mozzarella

• 1/2 cup Parmesan cheese

  filling

• 2 cups ricotta cheese

• 2 cups mozzarella cheese, shredded

• 2-3 tbps pesto sauce, (jarred or fresh)

• 1 1/2 cups rotisserie chicken, chopped

• 1 egg

• kosher salt

• pepper

instructions

1. Preheat the oven to 375 degrees.

2. Bring a large pot of salted water to a boil. Cook shells according to package directions, you want them to be al dente, not mushy. I usually cut the package cooking time by 2 minutes. Then drain your pasta and set aside.

3. In a large bowl combine the ingredients for the filling. Mix until well incorporated.

4. Add the milk to a saucepan over medium-low heat. Bring it to a warm temperature, not a rolling boil.

5. Meanwhile to a large saucepan add the butter, melt over medium-low heat. Once the butter has melted add in your garlic and cook until fragrant, about 30 seconds.

6. Then add in your flour, and cook until it becomes golden while gently stirring from time to time to incorporate ingredients.

7. Add in your white wine if desired, slowly whisking the mixture, let it come to a simmer and cook for a b out 3-4 minutes, until it reduces down a little. If you do not want to use the wine skip this step.

8. Slowly add your warm milk, whisking as you go along. Whisk until smooth, bringing the mixture to a gentle simmer, let it cook for about 10 minute or until it thickens.

9. Season with salt, pepper, and squeeze in the lemon juice, whisking once more. Let is simmer for another minute.

10. Turn off the heat and add in your mozzarella and Parmesan cheese, whisking until smooth once more.

    Assembly

11. Spread about 1/2 cup of sauce to the bottom of a 9x13 baking dish.

12. Working with one pasta shell at a time, spoon about 1 tablespoon of the ricotta mix into each shell, placing the filled shell into the baking dish as you go. Sprinkle over mozzarella, pour the remaining cheese sauce over top. Sprinkle freshly chopped basil over if you have it

13. Cover and place in the oven for about 25 minutes. Remove foil then bake until the top gets bubbly and brown about 15 minutes.

14. Let it rest for 5 minutes, then serve!

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