Goat Cheese and Pesto Stuffed Shells
16 jumbo pasta shells
4 oz goat cheese, softened
2 oz cream cheese, softened
1/4 cup grated parmesan
1 egg
16 oz cooked and shredded chicken breasts
1/4 tsp garlic powder
4 sun-dried tomatoes, diced
pesto, about 1/4 cup
1/2 cup mozzarella
In large pot over high heat, boil water and prepare pasta as directed on package. Cook shells until al dente, they will finish cooking when dish is baked. Drain shells and set aside.
In large bowl, combine goat cheese, cream cheese, parmesan, egg, chicken, tomatoes, and garlic. Mix until well blended. Stuff shells with filling and place in baking dish. Brush the tops of shells (the part showing the chicken mix) with pesto.
Cover dish with foil and bake at 350° for 20 minutes. Remove foil and sprinkle with mozzarella cheese. Bake for another 5 minutes or until shells are bubbling hot and cheese has melted. Serve with parmesan if desired.
