Pesto Lasagna Stuffed Shells (Print Version)

Tender shells stuffed with chicken, ricotta, and pesto, baked in marinara with melted cheese.

# Ingredient List:

→ Pasta

01 - 20 jumbo pasta shells

→ Filling

02 - 1 1/2 cups cooked shredded chicken
03 - 1 cup ricotta cheese
04 - 1/2 cup grated Parmesan cheese
05 - 1 cup shredded mozzarella cheese, divided
06 - 1/3 cup basil pesto
07 - 1 large egg
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper

→ Sauce

10 - 2 cups marinara sauce

→ Topping

11 - 1/2 cup shredded mozzarella cheese
12 - 2 tablespoons grated Parmesan cheese
13 - Fresh basil leaves for garnish

# Recipe Steps:

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, 1/2 cup Parmesan, 1/2 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 with open side up.
06 - Spoon the remaining marinara sauce over the stuffed shells.
07 - Sprinkle the remaining 1/2 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.

# Expert Suggestions:

01 -
  • It looks fancy enough to serve guests but comes together in under an hour, which means less stress and more time enjoying the meal.
  • The pesto adds this bright, unexpected freshness that makes creamy ricotta feel elegant instead of heavy.
  • You can prep the filling while the pasta cooks, so there's real downtime built into the process.
02 -
  • Don't skip cooling the shells slightly after draining—they'll be much easier to fill and won't tear apart in your hands when they're still hot.
  • The pesto flavor gets muted if you add it to cold ricotta and don't let it blend well, so take a moment to really mix everything together until it's cohesive and green throughout the filling.
03 -
  • Use a small spoon or piping bag to fill the shells so you get more filling into each one and waste less on the counter.
  • The marinara sauce acts as insulation, so don't be shy with it—a generous layer on the bottom and top prevents the shells from drying out during baking.
Go Back