Save It My neighbor showed up one evening with a container of pesto she'd made from her garden basil, and I had leftover rotisserie chicken sitting in the fridge. I didn't want to make the same old pasta again, so I grabbed a box of jumbo shells I'd been ignoring for months. What came out of the oven that night surprised both of us: creamy, herby, cheesy shells that tasted like I'd spent all day planning them. Now it's the dish I make when I want something impressive without the fuss.
I made this for my sister's birthday dinner last spring, and she kept asking what the green flecks were. When I told her it was just pesto mixed into the filling, she looked at me like I'd revealed some secret technique. The truth is, I was just trying to use up that jar in my fridge before it went bad. Sometimes the best recipes come from cleaning out the shelves.
Ingredients
- Jumbo pasta shells: These are the perfect little pockets for stuffing, and I've learned to cook a few extra because some always tear or stick together no matter how careful I am.
- Cooked shredded chicken: Rotisserie chicken is my shortcut here, the dark meat keeps things moist and flavorful, but use what you have on hand.
- Ricotta cheese: This is what makes the filling creamy and cloud-like, don't skimp on it or the texture won't be right.
- Parmesan cheese: Freshly grated melts better and tastes sharper than the pre-shredded stuff, I promise it's worth the extra two minutes.
- Mozzarella cheese: Half goes in the filling for stretch, half goes on top for that golden bubbly crust we all crave.
- Basil pesto: This is the star flavor, homemade is wonderful but a good jarred pesto works beautifully and saves you time.
- Egg: It binds everything together so the filling doesn't fall apart when you scoop into the shells.
- Marinara sauce: Use your favorite brand or homemade, it creates a saucy base that keeps the shells from drying out in the oven.
- Salt and black pepper: Just enough to wake up the flavors without overpowering the pesto.
- Fresh basil leaves: A handful torn over the top before serving makes it look and smell like something special.
Instructions
- Get the oven ready:
- Preheat to 375°F and grease your baking dish lightly so nothing sticks. I use a little olive oil or cooking spray and it works perfectly.
- Boil the shells:
- Cook them in salted water just until al dente, they'll finish cooking in the oven and you don't want them mushy. Drain them gently and lay them out on a towel so they don't stick to each other.
- Make the filling:
- In a big bowl, combine the chicken, ricotta, half the mozzarella, Parmesan, pesto, egg, salt, and pepper. Mix until everything is evenly distributed and the filling looks creamy and speckled with green.
- Prep the baking dish:
- Spread a cup of marinara on the bottom of the dish to create a flavorful cushion. This also prevents the shells from sticking and adds extra sauce to each bite.
- Stuff the shells:
- Spoon the filling generously into each shell and arrange them open side up in the dish. I like to pack them snugly so they support each other and don't tip over.
- Add sauce and cheese:
- Spoon the rest of the marinara over the tops, then sprinkle on the remaining mozzarella and Parmesan. Don't be shy with the cheese, it makes the top irresistible.
- Bake covered:
- Cover with foil and bake for 25 minutes so the shells heat through and the cheese melts. The foil traps steam and keeps everything moist.
- Finish uncovered:
- Remove the foil and bake another 10 minutes until the top is bubbly and golden. Let it rest for a few minutes before serving so the filling sets up a bit.
- Garnish and serve:
- Tear fresh basil over the top if you have it. The smell alone will make everyone lean in closer.
Save It The first time I served this to guests, one of them asked for the recipe before they'd even finished their plate. It wasn't just the flavors, it was the way the whole dish looked when I brought it to the table, bubbling and golden and smelling like an Italian grandmother's kitchen. That moment reminded me that comfort food doesn't have to be plain, sometimes it just needs a little green swirl of pesto to feel new again.
Making It Your Own
I've made this without chicken plenty of times, just upping the ricotta and stirring in some sautéed spinach or mushrooms. It's just as satisfying and my vegetarian friends actually prefer it that way. You could also swap the pesto for sun-dried tomato pesto if you want something earthier and less herbal.
What to Serve Alongside
A simple arugula salad with lemon and olive oil cuts through the richness beautifully. I also like serving this with garlic bread, even though it's carb on carb, because sometimes that's exactly what dinner should be. A chilled white wine or sparkling water with lemon feels right for the occasion.
Storing and Reheating
Leftovers keep well in the fridge for up to three days, and they reheat beautifully in the oven or microwave. I usually add a splash of water or extra marinara before reheating so they don't dry out. You can also freeze assembled unbaked shells, just thaw them overnight in the fridge before baking.
- If freezing, wrap the dish tightly in plastic wrap and then foil to prevent freezer burn.
- Bake from frozen by adding an extra 15 minutes covered and checking that the center is hot.
- Individual portions reheat faster and make easy grab-and-go lunches during the week.
Save It This dish has become one of those recipes I don't overthink anymore, I just make it and know it'll turn out right. It's warm, it's generous, and it always feels like a hug on a plate.
Common Questions About Recipes
- → Can I make these stuffed shells ahead of time?
Yes, assemble the dish completely, cover tightly, and refrigerate up to 24 hours before baking. Add 5-10 minutes to baking time if baking cold from the refrigerator.
- → What can I use instead of chicken?
For a vegetarian option, increase ricotta to 1 3/4 cups or substitute chopped spinach. Ground turkey or Italian sausage also work well as protein alternatives.
- → How do I prevent shells from tearing when cooking?
Cook shells just until al dente, not soft. Handle gently when draining and stuffing slightly cooled shells. Overcooking makes them fragile and prone to tearing.
- → Can I freeze these stuffed shells?
Absolutely. Assemble in a freezer-safe dish, wrap tightly, and freeze up to 3 months. Thaw overnight in refrigerator before baking as directed.
- → What's the best way to fill the shells?
A spoon works well, but a piping bag or Ziploc with corner snipped gives more control. Fill each shell generously but don't overstuff or they may burst during baking.
- → What sides pair well with this dish?
A crisp green salad with balsamic vinaigrette balances the richness. Garlic bread, roasted vegetables, or sautéed broccoli also complement the Italian flavors nicely.