Affiliate links may be used in this post. Ordering through these links may result in a commission, which helps pay for the cost of running this site and keeps the content free.
This week I have been on spring break. On my breaks when I have a little extra time I like to prepare some things for us for when I am back to my normal schedule and do not have as much time. This week I decided I would look up some recipes that I could make in put in the freezer for the weeks to follow. I found this site that has a whole list of meals good to freeze. Here is one of the recipes I chose to make.
Pesto Chicken Stuffed Shells
12-16 jumbo pasta shells
4oz cream cheese, softened
1 cup freshly grated Parmesan+ 1/4 cup for topping if choose
3 tablespoons prepared pesto (homemade or store bought)
2 cups shredded cooked chicken
2 cloves garlic, minced
In a large pot boil water and cook shells just a little under done. The pasta will finish cooking when the dish is baked. Drain the pasta shells and set aside.
In a large bowl, combine the rest of the ingredients, except the 1/4 cup of cheese for the topping.
(I tasted this and it is very delicious!)
Fill the pasta shells with the filling and place in a baking dish.
Sprinkle the remaining 1/4 cup of cheese over filled shells if desired.
To cook now: Preheat oven to 350 degrees and bake shells uncovered for 30 minutes or until shells are bubbling hot and cheese melts.
To freeze: Prepare as directed but place filled shells in an oven- and freezer-proof baking dish. Cover and freeze. When ready to cook, defrost. Preheat oven to 350 degrees and bake shells uncovered for 35-40 minutes or until shells are bubbling hot and cheese melts.
This recipe was a hard one for me to put in the freezer. I wanted to try it! With the chicken mixture tasting so good I am sure it will be wonderful!
Leave a Reply