Pesto Lasagna Stuffed Shells (Printable)

Tender shells stuffed with ricotta, pesto chicken, and marinara, baked until bubbly.

# What You'll Need:

→ Pasta

01 - 20 jumbo pasta shells

→ Filling

02 - 1.5 cups ricotta cheese
03 - 0.75 cup grated Parmesan cheese
04 - 1 large egg
05 - 1 cup shredded mozzarella cheese
06 - 0.5 teaspoon salt
07 - 0.25 teaspoon ground black pepper
08 - 0.5 teaspoon dried Italian herbs

→ Pesto Chicken

09 - 2 cups cooked chicken breast, shredded or diced
10 - 0.33 cup basil pesto

→ Assembly and Baking

11 - 2 cups marinara sauce
12 - 0.5 cup shredded mozzarella cheese for topping
13 - Fresh basil leaves for garnish

# How To Make It:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or butter.
02 - Cook jumbo pasta shells in salted boiling water according to package instructions until al dente. Drain in a strainer and set aside to cool slightly.
03 - In a mixing bowl, combine ricotta, Parmesan, egg, 1 cup mozzarella, salt, pepper, and Italian herbs. Mix until smooth and well incorporated.
04 - In a separate bowl, toss cooked chicken with basil pesto until evenly coated throughout.
05 - Spread 1 cup marinara sauce evenly on the bottom of the prepared baking dish.
06 - Fill each cooled shell with approximately 1 tablespoon ricotta mixture, then top with a spoonful of pesto chicken. Arrange filled shells in the baking dish in a single layer.
07 - Spoon remaining marinara sauce over the stuffed shells. Sprinkle 0.5 cup mozzarella cheese evenly over the top.
08 - Cover baking dish with aluminum foil and bake for 25 minutes at 375°F.
09 - Remove foil and continue baking for 10 additional minutes until cheese is melted and bubbly.
10 - Allow dish to rest for 5 minutes. Garnish with fresh basil leaves and serve immediately.

# Expert Suggestions:

01 -
  • It's elegant enough to impress guests but honestly simple enough to throw together on a Tuesday night.
  • The pesto sneaks through in every bite, transforming an otherwise familiar comfort dish into something that feels special and fresh.
02 -
  • Don't cook your pasta shells all the way to tender—they'll continue cooking in the oven and can turn mushy if you start too soft.
  • The egg in the ricotta filling is non-negotiable; I skipped it once thinking the mozzarella would hold everything and spent 20 minutes fishing broken shells out of my sauce.
03 -
  • Use rotisserie chicken from the grocery store to cut your prep time in half without sacrificing any flavor or quality.
  • If you make homemade pesto and it seems too thick, thin it slightly with a tablespoon of pasta water or chicken broth before tossing with the chicken—it will distribute more evenly.
Return