Pesto Lasagna Stuffed Shells (Printable Version)

Creamy chicken and ricotta stuffed shells with basil pesto, baked in marinara sauce with melted mozzarella.

# The Ingredients You'll Need:

→ Pasta

01 - 20 jumbo pasta shells

→ Filling

02 - 1.5 cups cooked shredded chicken
03 - 1 cup ricotta cheese
04 - 0.5 cup grated Parmesan cheese
05 - 1 cup shredded mozzarella cheese, divided
06 - 0.33 cup basil pesto
07 - 1 large egg
08 - 0.5 teaspoon salt
09 - 0.25 teaspoon black pepper

→ Sauce

10 - 2 cups marinara sauce

→ Topping

11 - 0.5 cup shredded mozzarella cheese
12 - 2 tablespoons grated Parmesan cheese
13 - Fresh basil leaves for garnish

# Step-by-Step Instructions:

01 - Preheat oven to 375°F. Lightly grease a 9x13 inch baking dish.
02 - Cook jumbo pasta shells in a large pot of salted boiling water until al dente. Drain and set aside to cool slightly.
03 - In a large bowl, mix shredded chicken, ricotta cheese, 0.5 cup Parmesan, 0.5 cup mozzarella, pesto, egg, salt, and pepper until well combined.
04 - Spread 1 cup of marinara sauce evenly on the bottom of the prepared baking dish.
05 - Generously stuff each cooked shell with the chicken and ricotta mixture, then arrange them in the baking dish with open side up.
06 - Spoon the remaining marinara sauce over the stuffed shells.
07 - Sprinkle the remaining 0.5 cup mozzarella and 2 tablespoons Parmesan on top.
08 - Cover the dish with aluminum foil and bake for 25 minutes.
09 - Remove foil and bake for an additional 10 minutes until bubbly and golden.
10 - Garnish with fresh basil before serving if desired.

# Additional Tips::

01 -
  • It tastes like you ordered from an Italian bistro but costs a fraction of the price and uses ingredients you probably already have.
  • The pesto adds brightness that cuts through the richness, so every bite feels balanced instead of heavy.
  • You can assemble everything a few hours ahead and just pop it in the oven when you're ready to eat.
02 -
  • Don't overcook the shells in the boiling water or they'll split when you try to stuff them, I learned this after ruining half a box.
  • Let the shells cool for a minute or two before filling them, hot shells are slippery and the filling can slide right out.
  • If you're making this ahead, assemble everything but wait to add the top layer of cheese until right before baking so it doesn't dry out.
03 -
  • Use a small spoon or a piping bag to fill the shells neatly, it's faster and way less messy than trying to stuff them with your hands.
  • Taste your pesto before mixing it in, some store-bought versions are saltier than others and you may need to adjust the seasoning in the filling.
  • If your shells are sticking together after draining, toss them gently with a tiny bit of olive oil to keep them separate.
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