Serves 6-12 {2-4 shells per person}
Preheat oven to 375 {if making day of}

Stuffing
16 oz {4 cups} cooked chicken, shredded {I broil mine with sprayed olive oil and S&P}
1 med zucchini, shredded
1 sm-med red bell pepper, chopped
3 garlic cloves, minced
1 cup part-skim shredded mozzarella
1/2 cup part skim ricotta cheese
1 tbsp S&P each
2 tsp cayenne pepper {or a little more if you would like}

Sauce
2 tbsp butter
2 tbsp flour
1 1/2 fat free milk
1 cup chicken broth
1/2 cup homemade pesto sauce {or store bought pesto}
S&P to taste

24 large past shells
1/2 mozzerella for topping

Directions
Boil past shells in salted and oiled water until al dente {soft, but still slightly firm}.  Drain and let cool to the touch.

In a bowl mix together chicken, shredded zucchini, red pepper, and garlic mix well.  Then add cheeses, S&P and cayenne.

Once shells have cooled spoon mixture into the shells and place in a 9x13 baking pan.

To make the sauce, melt butter over med-high heat in a sauce pan.  Add flour and cook together for a few minutes.  Whisk in milk and chicken broth and continue to whisk until it begins to bubble.  Let sauce thinken, whisking every few minutes.  Once sauce has thicken stir in pesto sauce.  Season to taste with S&P.

Spoon sauce over each shell.  Top with mozzeralla.  

**If cooking day of**
Place in oven for 30-35 minutes until cheese on top is melted and slightly brown and shells are warmed through.

**If freezing**
To cook defost shells and cook in a 375 degree oven for 30-35 minutes until cheese on top is melted and slightly brown and shells are warmed through.

To cook frozen place in a 400 degree oven for 45-60 minutes until cheese on top is melted and slightly brown and shells are warmed through

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