# Components:
→ Pasta
01 - 20 jumbo pasta shells
→ Filling
02 - 1.5 cups cooked shredded chicken
03 - 1 cup ricotta cheese
04 - 0.5 cup grated Parmesan cheese
05 - 1 cup shredded mozzarella cheese, divided
06 - 0.33 cup basil pesto
07 - 1 large egg
08 - 0.5 teaspoon salt
09 - 0.25 teaspoon black pepper
→ Sauce
10 - 2 cups marinara sauce
→ Topping
11 - 0.5 cup shredded mozzarella cheese
12 - 2 tablespoons grated Parmesan cheese
13 - Fresh basil leaves for garnish, optional
# Method:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish and set aside.
02 - Cook jumbo pasta shells in a large pot of salted boiling water until al dente. Drain and allow to cool slightly before filling.
03 - In a large bowl, combine shredded chicken, ricotta cheese, 0.5 cup Parmesan, 0.5 cup mozzarella, basil pesto, egg, salt, and black pepper until thoroughly blended.
04 - Spread 1 cup marinara sauce evenly across the bottom of the prepared baking dish.
05 - Generously fill each cooked shell with the chicken and ricotta mixture, then arrange open side up in the baking dish.
06 - Spoon remaining marinara sauce over the stuffed shells, ensuring even coverage.
07 - Sprinkle remaining 0.5 cup mozzarella and 2 tablespoons Parmesan cheese over the top.
08 - Cover the baking dish with aluminum foil and bake for 25 minutes.
09 - Remove foil and bake for an additional 10 minutes until bubbly and golden brown.
10 - Remove from oven and garnish with fresh basil leaves before serving if desired.
