Pesto Chicken Stuffed Shells

12-16 jumbo pasta shells
6 oz cream cheese, softened
1 cup freshly grated Parmesan or Asiago cheese + 1/4 cup for topping
3 tablespoons pesto
2 cups shredded cooked chicken
2 cloves garlic, minced
salt and pepper to taste

• In a large pot, boil water to cook shells to al dente. Drain & set aside.
• Mix the rest of the ingredients except for the 1/4 cup cheese.
• Stuff mixture into shells. Place shells into baking dish & sprinkle extra cheese over top.
• Bake at 350 for 30 minutes uncovered.
• *Recipe is from What's Cooking Chicago?
• **Need to find some sort of sauce to go with it so the shells won't be so dry.