Ingredient:
2 cups cooked, chopped chicken
½ rotisserie chicken
15 oz ricotta cheese
1/3 cup pesto
2 cups shredded mozzarella, divided
½ tsp garlic powder
1 tsp dried basil
1 jar spaghetti sauce
22 jumbo shells
Method:
Preheat oven to 375. Lightly spray a 9x13-inch pan with cooking spray. Set aside.
Cook jumbo pasta shells according to package. Drain and cool.
Combine chicken, ricotta cheese, pesto, garlic powder, basil and 1 cup mozzarella cheese.
Stuff pasta shells with chicken mixture and place in prepared baking dish. Top with spaghetti sauce and remaining mozzarella cheese. (Can freeze at this point)
Bake for 25-30 minutes, until bubbly.
2 cups cooked, chopped chicken
½ rotisserie chicken
15 oz ricotta cheese
1/3 cup pesto
2 cups shredded mozzarella, divided
½ tsp garlic powder
1 tsp dried basil
1 jar spaghetti sauce
22 jumbo shells
Method:
Preheat oven to 375. Lightly spray a 9x13-inch pan with cooking spray. Set aside.
Cook jumbo pasta shells according to package. Drain and cool.
Combine chicken, ricotta cheese, pesto, garlic powder, basil and 1 cup mozzarella cheese.
Stuff pasta shells with chicken mixture and place in prepared baking dish. Top with spaghetti sauce and remaining mozzarella cheese. (Can freeze at this point)
Bake for 25-30 minutes, until bubbly.
