Pesto Lasagna Stuffed Shells (Printable)

Tender jumbo shells stuffed with chicken, ricotta, and basil pesto, baked in marinara with melted cheese for a comforting Italian meal.

# 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

# Step-by-step Directions:

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 together 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 - Stuff each cooked shell generously with the chicken and ricotta mixture, then arrange them in the baking dish, 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 foil and bake for 25 minutes.
09 - Remove foil and bake for an additional 10 minutes, until bubbly and golden. Garnish with fresh basil before serving.

# Expert Advice:

01 -
  • The creamy ricotta filling stays tender and rich while the pesto adds a bright, herbaceous note that cuts through the richness perfectly.
  • You can prep these shells ahead and bake them later, which means less stress when people are actually arriving for dinner.
  • It feels fancy enough to impress guests but honest enough that you won't feel guilty eating leftovers straight from the dish the next day.
02 -
  • Don't overstuff the shells or the filling will burst out during baking and mingle with the sauce, which isn't terrible but means losing that surprise of biting into a perfectly full shell.
  • The foil covering step isn't optional if you want creamy shells rather than dried-out ones, and removing it at the end is what gives you that golden top everyone reaches for first.
03 -
  • Make your own pesto if basil is at its peak in your garden or farmer's market, blitzing it with good olive oil, garlic, Parmesan, and pine nuts, because homemade pesto tastes like summer even in winter.
  • Don't skip the egg in the filling because it's what keeps everything from becoming a wet, slippery mess that won't hold its shape when you cut into it.
Return