i frequently try recipes off of pinterest that i pin to my boards – i can honestlly say that ive found some amazing new things there!  this recipe looked good so i made my list and headed to the store.  the instructions were not very detailed, but i winged it and it turned out!

cooking for 4 kids can be tricky, but when they end up eating the majority of it, i am happy with that – plus they got some veggies in too!

what you need:

1 (12 ounce) package jumbo pasta shells (Barilla has about 35 shells)
2 eggs, beaten
1 (16 ounce) container ricotta cheese
16 oz shredded mozzarella cheese, divided
8 ounces grated parmesan cheese, divided
3 chicken breasts, cooked, chopped up
16 oz cooked broccoli, chopped.  (i cut it up, cooked it, and chopped it into small pieces)
1 tbsp dried parsley
2 tsp salt
1 tsp pepper
1 (28 ounce) jar Alfredo sauce
3 tbsp pesto sauce
1/4 cup milk

how to prepare: (you could prep this meal and keep in fridge till ready to cook)
preheat oven to 350 degrees F (175 degrees C).
bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes; drain.
in a large bowl, mix eggs, ricotta, half the mozzarella, half the parmesan, parsley, salt and pepper until well combined.  add chopped up chicken + broccoli and mix well.  stuff cooked shells with mixture and place in a sprayed 9×13 inch baking dish.

in a bowl, stir together alfredo sauce, pesto, reserved mozzarella and parmesan. add milk to help thin out. pour over stuffed shells.
cover and bake in preheated oven 45 minutes. uncover and finish baking 10-15 minutes until edges are bubbly, shells are slightly set and cheese is golden.

add a salad + some bread and you’re set!  enjoy!