It would have been wonderful to add some spinach or some mushrooms to this as well...I like to pack my pasta with flava flavs...but it was a great meal without those additions.
Half box of already cooked shells
3 chicken breasts
italian seasoning to taste
garlic powder to taste
1 container ricotta cheese (I use light because fat free tastes like nothing)
2 T prepared pesto
crushed red pepper to taste
1 jar your favorite pasta/marinara sauce
Season the chicken breasts with garlic powder and italian seasoning before baking at 400 degrees for 20 minutes (or until there's no pink inside). The chicken on the left is seasoned for this recipe but the chicken on the right, I baked with it to make fajitas that night.
Mix ricotta with crushed red pepper and pesto, and then add the cooked and diced chicken to the mixture.
Stuff your shells with the cheese and chicken mixture, and cover with your favorite pasta sauce. I happened to use Laura's authentic italian spagetti sauce, which I have canned and lining my basement walls....I ADORE being able to walk downstairs and grab a jar of this stuff whenever I need it! I think if I were to do this again, I would use a simple, meatless marinara sauce though so the pasta sauce doesn't outshine the more subtle flavor of the ricotta, chicken, and pesto. This was great either way though, as proven by the fork that is left in the container of leftovers so a certain someone can get a bite on the fly whenever he walks by the fridge....
Cover and bake at 400 degrees for 30-40 minutes, uncovering and sprinkling with mozzerella cheese (or layer a wank of fresh mozz on top of each shell like I did) with 10 minutes left in the oven. Last step: let me know how you like it!