Pesto & Ricotta Stuffed Shells

Meal Prep Alert!

I made these for this week’s lunches. They were easy, delicious, and can be either vegetarian or stuff them with chicken like I did this week. Let’s get started!

Ingredients
1 Box of Jumbo Pasta Shells
1/4 Cup Pesto (buy or make your own)
2 Shredded Chicken Breast
2 Cups of Alfredo sauce (buy or make your own)
2 Cups Shredded Mozzarella
2 Cups Chopped Finely Mushrooms
1 Cup of Ricotta
S&P

How To

The pasta shells need to cook about 8 minutes total and I lay them out on a sheet pan to cool. I already had shredded chicken but the recipe was just 2 chicken breast, salt, pepper, garlic powder, chicken broth, and throw in crock pot for 4 hours on high. Shred and set.

Filling: Mix ricotta, 1 cup mozzarella, pesto, chicken, mushrooms, and salt&pepper. Once your shells have cooled stuff those bad boys up!

Bake: I lay a thin layer of alfredo on the bottom on my baking dish and then put the shells on top. Cover with some more sauce and let bake at 350 degrees for 20 minutes and then put the rest of your cheese on top and broil for 5 minutes. Done! These are pretty simple for meal prep, loaded with protein, and pretty damn tasty!

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