I know it has been a while since I have written but I’ve just been so busy with school and having great adventures in NYC. I’ve made a great group of friends and we have found a lot of really great things to do!! I’ve also had friends visit from out of town, with more to come! Overall it has been an amazing semester so far! We’ve even had our first snow already- before Halloween!!


Central Park
Anyway, I don’t know how many of you have discovered a slightly addicting (ok thats a lie, majorly addicting) website called Pinterest! I just love it! Its the perfect thing for my creative alter-ego, especially my love of interior design! One great thing I’ve been able to do on the site is to find great recipes I want to try. While grad school is no walk in the park, it is a great deal less stressful than law school. As a result, I have more time to do things that I’ve let go over the past three years (or that I’ve always wanted to do). So what I thought I would do is write about a recipe that I just tried that I found on pinterest: Pesto Chicken Stuffed Shells.
So first you start with the ingredients. I made a couple of modifications on the original list:
- 12-16 jumbo pasta shells
- water for boiling pasta
- 2oz cream cheese, softened
- 2oz ricotta cheese
- 1/4 cup frozen spinach
- 1 cup freshly grated Parmesan or Asiago cheese + 1/4 cup for topping
- 3 tablespoons prepared pesto (homemade or store bought)
- 2 cups shredded cooked chicken
- 2 cloves garlic, minced – depending on whether your pesto already has this in it, you might want to leave out the extra garlic.
- salt and pepper to taste
The first thing I did was to mix the chicken (I used chicken cutlets) with a little bit of the pesto in a bag before cooking it. This way, the chicken had a little flavor cooked into it. After I sautéed the chicken in olive oil, I use a mini food processor to shred the chicken. This was a lot easier than trying to cut the pieces up into small bits.

Next, I put the shells on to boil as the packages indicated and left the spinach in a pot with a little olive oil to cook down (approx. 10 mins). I then mixed the cream cheese and ricotta cheese together in the food processor to ensure it was creamy and smooth. Then I mixed all of the ingredients except the spinach together in a bowl while waiting for the shells to finish.
When the spinach was done cooking, I mixed that into the chicken, cheese, and pesto mix to finish of the filling. I tried a little bit and added salt and a little more pesto until the favor was what I liked. I then drained the shells and let them cook with a little olive oil so they wouldn’t stick to each other.

When they cooled enough to pick them up, I used a spoon to stuff each one with a bit of the filling before placing them in a baking dish. I topped the shells with the last 1/4 of a cup of cheese, covering each stuff shell.

Finally, I put the dish in the oven for about 20-30 minutes.

I hope you enjoyed reading this little recipe and that you try it to see what you think. You could really do a lot of things with this in terms of mixing in different ingredients you have around.
xoxo
Not So Glamorous…Yet!
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