Pesto Lasagna Stuffed Shells (Print Version)

Jumbo shells stuffed with ricotta, pesto chicken & marinara—baked to bubbly perfection in this Italian-inspired dish.

# Components:

→ Pasta

01 - 20 jumbo pasta shells

→ Filling

02 - 1½ cups ricotta cheese
03 - ¾ cup grated Parmesan cheese
04 - 1 large egg
05 - 1 cup shredded mozzarella cheese
06 - ½ teaspoon salt
07 - ¼ teaspoon ground black pepper
08 - ½ teaspoon dried Italian herbs

→ Pesto Chicken

09 - 2 cups cooked chicken breast, shredded or diced
10 - ⅓ cup basil pesto

→ Assembly & Baking

11 - 2 cups marinara sauce
12 - ½ cup shredded mozzarella cheese for topping
13 - Fresh basil leaves for garnish

# Directions:

01 - Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or butter.
02 - Cook the pasta shells in salted boiling water according to package instructions until al dente. Drain and set aside to cool slightly.
03 - In a bowl, combine ricotta, Parmesan, egg, 1 cup mozzarella, salt, pepper, and dried Italian herbs. Mix until smooth and well incorporated.
04 - In a separate bowl, toss the cooked chicken with basil pesto until evenly coated.
05 - Spread 1 cup of marinara sauce evenly on the bottom of the prepared baking dish.
06 - Fill each cooled shell with approximately 1 tablespoon of ricotta mixture, then top with a spoonful of pesto chicken. Arrange stuffed shells in a single layer in the baking dish.
07 - Spoon the remaining marinara sauce over the shells, then sprinkle the remaining ½ cup mozzarella cheese evenly across the top.
08 - Cover the baking dish with aluminum foil and bake for 25 minutes.
09 - Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.
10 - Let rest for 5 minutes before garnishing with fresh basil leaves and serving.

# Expert Advice:

01 -
  • It marries the creaminess of classic stuffed shells with the bright, herby punch of pesto.
  • You can prep the shells ahead and bake them whenever you need an easy but impressive dinner.
  • Leftovers reheat beautifully, making lunch the next day something to look forward to.
02 -
  • Don't overcook the shells or they'll tear when you try to stuff them, learned that the hard way on my first attempt.
  • Using rotisserie chicken isn't cheating, it's smart, and it cuts your prep time in half.
  • If your pesto is oily, drain off a little excess before mixing it with the chicken to avoid a greasy filling.
03 -
  • Use a piping bag or a zip top bag with the corner snipped off to fill the shells neatly and quickly.
  • Taste your pesto before mixing it with the chicken, if it's too salty, add a squeeze of lemon juice to balance it out.
  • Let the dish rest after baking, it makes serving so much cleaner and the flavors settle beautifully.
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