Pesto, Sausage, & Goat Cheese Stuffed Shells

Add the olive oil and honey to 1 lb of ground chicken thighs. Gently mix in seasonings, being careful not to over handle the meat.

Allow the meat to sit in the refrigerator for 1 hour so the flavors can meld.

Brown the meat in a nonstick pan over medium heat. Once cooked, remove from the pan and set aside.

Bring a large pot of salted water to a boil. Cook the jumbo shells to "al dente". Drain the shells and rinse them under cold water.

In a mixing bowl, combine the cooked sausage, goat cheese, parmesan cheese, egg, pesto, and poultry seasoning. Season with salt and pepper. Stir the mixture until it is well combined.

Preheat your oven to 375°F. Lightly grease a 9×13 inch baking dish. Use a piping bag or ziplock to fill each shell with about 2 tbsp of the sausage mixture. Place the stuffed shells in the prepared baking dish.

Pour the marinara sauce evenly over the shells and sprinkle extra parmesan cheese.

Cover the baking dish tightly with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 5-7 minutes.

Remove the shells from the oven and serve!