I admit that I have a lazy side to me at times. Of course, it depends on what it is if I'm lazy or not but with cooking, I can definitely be a little lazy. I tend to avoid anything that just seems like too much of a hassle and one pot meals are my favorite. I found this recipe on Pinterest awhile back. My husband was looking over my shoulder and said they looked good. Stuffing the shells seemed like unnecessary work but I figured I'd give it a whirl...stuffing those shells...didn't take as long as I thought it would. Since I'm on the whole freezer cooking kick, they were made in advance, frozen and then baked on a weeknight. They are not very healthy but they're good!
Chicken Pesto Stuffed Shells
recipe adapted from What's Cookin, Chicago?
1 box jumbo pasta shells
8 oz. light cream cheese, softened
1 cup freshly grated Parmesan plus 1/4 cup for topping
7 Tbsp. prepared pesto (I used a whole jar but it was a very small jar so this is a guess!)
4 cups finely diced/shredded cooked chicken
3 cloves garlic, minced
Cook pasta shells according to the package directions for al dente. While cooking, combine remaining ingredients in a large bowl. Drain shells, cool slightly until you can handle them. Stuff shells and divide between two 8x8" pans. Top with reserved 1/4 cup cheese. Cover and freeze for later use. To bake, thaw. Bake, covered at 350 degrees for 35 minutes. Serve with a separate sauce if desired (I liked them plain but my husband needed sauce since they are a little dry plain).