Save to Pinterest My neighbor slid a baking dish through my kitchen window one rainy Tuesday, still warm under a checkered towel. Inside were these pesto-stuffed shells, golden and fragrant, a genius mashup I'd never considered. I ate three standing at the counter, then immediately texted her for the method. Now it's my go-to when I want something impressive without the fuss of layering an entire lasagna.
I made these for a potluck once and watched people go back for seconds before touching the other dishes. Someone asked if I'd trained in Italy. I didn't have the heart to tell them I'd used rotisserie chicken and jarred pesto. The magic is in how you put it together, not where the ingredients came from.
Ingredients
- Jumbo pasta shells: These hold the filling beautifully, but cook a few extra since some always tear or stick together.
- Ricotta cheese: The creamy base of the filling, it gets fluffy when mixed with egg and binds everything together without being heavy.
- Parmesan cheese: Adds that salty, nutty depth that makes every bite taste like you put in more effort than you did.
- Egg: This is what keeps the ricotta mixture from turning runny in the oven.
- Mozzarella cheese: Used both in the filling and on top for that gooey, golden finish everyone fights over.
- Cooked chicken breast: Rotisserie works perfectly here and saves you 20 minutes of prep time.
- Basil pesto: The star flavor, whether homemade or store-bought, just make sure it's vibrant and fresh tasting.
- Marinara sauce: A good quality jar works wonders, or use leftover Sunday gravy if you have it.
- Italian herbs: Optional but lovely, they add a whisper of oregano and thyme to the filling.
- Fresh basil: A handful torn over the top before serving makes it look like you know what you're doing.
Instructions
- Prep the oven and dish:
- Preheat to 375°F and grease your baking dish so nothing sticks when you're scooping out portions later. This step is easy to forget but matters.
- Boil the shells:
- Cook them in well-salted water until just al dente, they'll finish cooking in the oven. Drain gently and spread them out on a towel so they don't glue themselves together.
- Make the ricotta filling:
- Whisk together ricotta, Parmesan, egg, mozzarella, salt, pepper, and herbs until it's smooth and fluffy. Taste it, if it doesn't make you smile, add a pinch more salt.
- Toss the pesto chicken:
- Mix your cooked chicken with the pesto until every piece is coated in that vibrant green goodness. This is where the magic happens.
- Sauce the pan:
- Spread a cup of marinara on the bottom of your dish to prevent sticking and add moisture. Don't skip this or the shells on the bottom will dry out.
- Stuff the shells:
- Spoon ricotta into each shell, then nestle a bit of pesto chicken on top. Line them up snugly in the dish, it's oddly satisfying.
- Top and cover:
- Ladle remaining marinara over the shells, sprinkle with mozzarella, then cover tightly with foil. The foil traps steam and keeps everything tender.
- Bake covered, then uncovered:
- 25 minutes under foil, then 10 minutes uncovered until the cheese is bubbly and starting to brown. The smell will make everyone wander into the kitchen.
- Rest and garnish:
- Let it sit for 5 minutes before serving so the filling sets and you don't burn your mouth. Scatter fresh basil over the top and pretend you planned it all along.
Save to Pinterest My kid once called these green surprise shells and now that's what we call them every time. She helps me stuff them now, her little fingers faster than mine. It's become less about dinner and more about the 20 minutes we spend side by side, talking about her day while our hands stay busy.
Choosing Your Pesto
I've used everything from fancy farmers market pesto to the Costco jar, and honestly, they all work. If you're making your own, go lighter on the garlic since it intensifies as it bakes. Store-bought is absolutely fine here, just look for one with bright color and real basil listed first. If someone in your house has a nut allergy, plenty of brands make sunflower seed or nut-free versions that taste nearly identical.
Make-Ahead Magic
You can stuff the shells up to a day ahead, cover the whole dish with plastic wrap, and refrigerate until you're ready to bake. Just add 5 extra minutes to the covered baking time since it'll be cold from the fridge. I've also frozen these before baking, then pulled them out on a busy Wednesday and baked from frozen at 350°F for about 50 minutes covered, then 15 uncovered. It's like having a homemade freezer meal that actually tastes homemade.
Serving and Pairing Ideas
These shells are rich enough to be the main event, so keep sides simple. A crisp romaine salad with lemon vinaigrette and some crusty bread for mopping up extra sauce is all you need. If you want to go full Italian-American dinner party, pour a chilled Pinot Grigio or a light Chianti.
- Garlic bread is never a bad idea and soaks up the marinara beautifully.
- Roasted broccoli or green beans add a nice bitter contrast to all the creamy cheese.
- Leftover shells are perfect for lunch the next day, reheated gently in the microwave with a damp paper towel over the top.
Save to Pinterest This dish has pulled me out of the what's for dinner spiral more times than I can count. It feels special enough for company but forgiving enough for a regular Thursday, and that's exactly the kind of recipe worth keeping around.
Common Recipe Questions
- → Can I prepare these stuffed shells ahead of time?
Yes, you can assemble the shells up to 24 hours in advance. Cover tightly with foil and refrigerate. Add 5-10 minutes to the baking time if cooking directly from the refrigerator.
- → What can I substitute for ricotta cheese?
Cottage cheese works well as a substitute. You can also blend it smooth for a creamier texture similar to ricotta. Greek yogurt mixed with a bit of cream cheese is another option.
- → How do I make this vegetarian?
Simply omit the chicken and add sautéed spinach, mushrooms, or diced zucchini mixed with the pesto instead. The filling will be just as flavorful and satisfying.
- → Can I freeze these stuffed shells?
Absolutely. Assemble the shells, cover tightly with plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.
- → What type of pesto works best?
Traditional basil pesto is ideal, but you can use nut-free versions for allergies or try sun-dried tomato pesto for a different flavor profile. Store-bought or homemade both work perfectly.
- → How do I prevent the shells from sticking together?
After draining, toss the cooked shells with a small amount of olive oil or lay them out on a baking sheet in a single layer to cool. This prevents them from sticking while you prepare the filling.