Pesto Lasagna Stuffed Shells (Printable)

Jumbo pasta shells filled with chicken, ricotta, pesto, and cheeses baked in tomato sauce.

# What 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, optional

# How To Make It:

01 - Preheat oven to 375°F. Lightly grease a 9x13 inch baking dish.
02 - Cook jumbo pasta shells in salted boiling water until al dente. Drain and cool slightly.
03 - In a large bowl, combine shredded chicken, ricotta cheese, 0.5 cup Parmesan, 0.5 cup mozzarella, pesto, egg, salt, and pepper until well blended.
04 - Spread 1 cup marinara sauce evenly on the bottom of the prepared baking dish.
05 - Generously fill each cooked shell with chicken and ricotta mixture. Arrange filled shells in baking dish with opening facing upward.
06 - Spoon remaining marinara sauce over stuffed shells.
07 - Sprinkle remaining 0.5 cup mozzarella and 2 tablespoons Parmesan evenly over top.
08 - Cover dish with aluminum foil and bake for 25 minutes.
09 - Remove foil and bake for additional 10 minutes until bubbly and golden brown.
10 - Top with fresh basil leaves if desired before serving.

# Expert Suggestions:

01 -
  • It's elegant enough for company but simple enough that you won't spend your whole evening stressed in the kitchen.
  • The pesto cuts through the richness of the cheese in a way that makes every bite feel balanced and crave-worthy.
  • You can actually prep this in the morning and bake it when you're ready, which is a total game-changer on busy nights.
02 -
  • Don't cook your pasta all the way to al dente—it will continue cooking in the oven, and overcooked shells turn mushy and fall apart when you try to stuff them.
  • Make sure your filling is seasoned properly before it goes into the shells because you can't taste-test once it's inside, and under-seasoned filling is the saddest ending to an otherwise beautiful dish.
03 -
  • Use a piping bag fitted with a large round tip to fill the shells quickly and neatly—it feels more elegant and gets the filling distributed evenly without mess.
  • If your pesto tastes too strong or salty from the store-bought version, thin it slightly with a tablespoon or two of olive oil to mellow it out before mixing it into the filling.
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