Save It Indulge in a comforting Italian-American classic with these Pesto Lasagna Stuffed Shells. This dish combines tender jumbo pasta with a rich, aromatic filling of creamy ricotta, shredded chicken, and savory basil pesto, all baked to perfection in a flavorful marinara sauce topped with melted mozzarella.
Save It Preparing these shells is a rewarding experience that fills your kitchen with the scents of fresh basil and bubbling cheese. By stuffing each shell generously with the chicken and ricotta mixture, you ensure every bite is packed with texture and flavor.
Ingredients
- Pasta: 20 jumbo pasta shells
- Filling: 1 1/2 cups cooked shredded chicken, 1 cup ricotta cheese, 1/2 cup grated Parmesan cheese, 1 cup shredded mozzarella cheese (divided), 1/3 cup basil pesto (store-bought or homemade), 1 large egg, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Sauce: 2 cups marinara sauce
- Topping: 1/2 cup shredded mozzarella cheese, 2 tablespoons grated Parmesan cheese, Fresh basil leaves (optional garnish)
Instructions
- Step 1: Prep
- Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
- Step 2: Cook Shells
- Cook the jumbo pasta shells in a large pot of salted boiling water until al dente. Drain and set aside to cool slightly.
- Step 3: Mix Filling
- In a large bowl, mix together shredded chicken, ricotta cheese, 1/2 cup Parmesan, 1/2 cup mozzarella, pesto, egg, salt, and pepper until well combined.
- Step 4: Prepare Base
- Spread 1 cup of marinara sauce evenly on the bottom of the prepared baking dish.
- Step 5: Stuff Shells
- Stuff each cooked shell generously with the chicken and ricotta mixture, then arrange them in the baking dish, open side up.
- Step 6: Sauce Coating
- Spoon the remaining marinara sauce over the stuffed shells.
- Step 7: Add Topping
- Sprinkle the remaining 1/2 cup mozzarella and 2 tablespoons Parmesan on top.
- Step 8: Bake
- Cover the dish with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes, until bubbly and golden.
- Step 9: Garnish
- Garnish with fresh basil before serving, if desired.
Zusatztipps für die Zubereitung
To make the stuffing process easier, you can use a piping bag to fill the shells. Ensure the pasta is cooked just until al dente so the shells maintain their shape while being filled and baked. Covering the dish with foil for the first 25 minutes is essential to keep the moisture in.
Varianten und Anpassungen
For a vegetarian version, omit the chicken and increase the ricotta to 1 3/4 cups. You can also substitute spinach for the chicken if you want to add more greens to the dish. Using a high-quality store-bought or homemade pesto will greatly enhance the final flavor.
Serviervorschläge
Serve these Pesto Lasagna Stuffed Shells alongside a crisp green salad to balance the rich, creamy cheese. For a complete dining experience, pair this meal with a glass of Pinot Grigio.
Save It This Pesto Lasagna Stuffed Shells recipe is a wonderful way to enjoy classic Italian flavors in a fun, individual format. Whether for a family dinner or a special occasion, these shells are sure to become a staple in your recipe collection.
Common Questions About Recipes
- → Can I make these stuffed shells ahead of time?
Yes, you can assemble the entire dish up to 24 hours in advance. Cover tightly with foil and refrigerate before baking. You may need to add 5-10 minutes to the baking time if baking cold from the refrigerator.
- → What can I substitute for the chicken?
For a vegetarian version, simply omit the chicken and increase the ricotta to 1 3/4 cups. You can also add chopped spinach, sautéed mushrooms, or frozen peas for extra texture and nutrition.
- → How do I prevent the shells from tearing when stuffing them?
Cook the shells just until al dente—slightly undercooked is better than overcooked. Let them cool for a few minutes before handling. Use a spoon or piping bag to gently fill each shell without forcing the pasta.
- → Can I freeze these stuffed shells?
Absolutely. Assemble the dish in a freezer-safe baking dish, wrap tightly with plastic and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.
- → What sides pair well with this dish?
A crisp green salad with vinaigrette helps cut through the richness. Garlic bread or focaccia is perfect for sopping up extra sauce. For vegetables, roasted broccoli or sautéed zucchini complement the Italian flavors beautifully.
- → Do I need to cover the shells while baking?
Covering with foil for the first 25 minutes prevents the cheese from burning and helps the pasta cook through. Removing the foil for the final 10 minutes allows the cheese to melt and brown nicely.