- 12-16 jumbo pasta shells
- 4 oz. reduced fat cream cheese
- 1 cup freshly grated parmesan, plus ¼ cup for topping
- 3 Tablespoons Pesto
- 2 cups cooked chicken
- 2 minced garlic cloves
- 1 jar spaghetti sauce
In large pot over high heat, boil water and prepare pasta as directed on package to al dente
Coat the bottom of the baking dish in a thin layer of spaghetti sauce and set aside
In a large bowl combine the rest of the ingredients except for the ¼ cup of parmesan, fill the pasta shells with the filling and place in baking dish. Cover with the remaining spaghetti sauce and sprinkle the remaining ¼ cup parmesan on top
Bake at 350, uncovered, for 30 minutes or until shells are bubbling hot and cheese melts