24-30 whole jumbo pasta shells, cooked and drained
1 cup ricotta cheese, whole milk or skim
2 large eggs
3 tablespoons Armanino Basil Pesto
kosher salt and ground black pepper, to taste
1 cup shredded mozzarella, plus ¼ cup for the top
¾ cup shredded parmesan cheese, plus 2 tablespoons for the top
2 cups cooked, shredded chicken
Pesto Alfredo Sauce
4 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups whole milk
1 cup heavy cream
1 cup shredded parmesan cheese
½ teaspoon kosher salt
¼ teaspoon ground black pepper
2 tablespoons Armanino Creamy Garlic Sauce
2 tablespoons Armanino Basil Pesto
2 tablespoons minced fresh basil, plus more for garnish
Directions
Preheat the oven to 375ºF with a rack in the lower third. Have a 9 by 13-inch baking dish ready (or equivalent volume sized baking dish).
Cook the shells according to the package directions for “pre bake” – usually 9 minutes. They should be slightly underdone aka “al dente” as they’ll continue to bake in the oven.
Drain the shells in a colander and quickly rinse with cold water to stop the cooking process.
For the filling: in a medium bowl, combine ricotta, mozzarella, parmesan, eggs, basil pesto, salt and pepper. Stir in the shredded chicken. Set aside.
For the pesto alfredo sauce: In a large saucepan over medium heat, melt the butter.
Add the flour, whisking to combine. Continue to cook for about 3-4 minutes to cook off any floury taste.
Slowly pour in the milk and cream, whisking constantly.
Continue to cook, whisking continuously, until the mixture just comes to a boil and thickens.
Reduce the heat to low and slowly whisk in the parmesan cheese, a little at a time, until melted and smooth.
Remove the pan from the heat and whisk in the garlic sauce and basil pesto then the chopped fresh basil. Taste and add more salt if needed.
To assemble: Add 1 cup of the sauce to the bottom of the prepared baking dish.
Fill each of the cooked shells with a good spoonful of the chicken/ricotta mixture and lay face down in the pan.
Pour the remaining sauce over the top and sprinkle with the remaining mozzarella and parmesan.
Bake uncovered for 25 minutes until bubbly and golden. Remove from the oven and garnish with the remaining chopped fresh basil. Serve hot.
Do-ahead: the casserole can be made and refrigerated, tightly wrapped, for several hours. Let at room temperature for 30 minutes before baking.
Chef’s Tips
To cook chicken breasts, you can bake, grill or poach. To bake: 425°F 25 minutes. To grill: medium-high, 5 minutes per side. To poach: place the chicken in a saucepan and cover with cold water. Bring to a boil, reduce to low and simmer for 10-12 minutes. When the chicken has cooled, shred into small bite size pieces. One 8oz chicken breast equals about 1 ¼ cups cooked shredded chicken.
Or make it easy on yourself and purchase a rotisserie chicken. One average rotisserie chicken equals 4 cups shredded chicken (light and dark meat).
