Pesto Lasagna Stuffed Shells (Print Version)

Jumbo shells stuffed with ricotta, pesto chicken, and marinara—baked to bubbly perfection in just 1 hour.

# 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 & 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.
02 - Cook pasta shells in salted boiling water according to package instructions until al dente. Drain and set aside to cool slightly.
03 - In a bowl, combine ricotta, Parmesan, egg, 1 cup mozzarella, salt, pepper, and Italian herbs. Mix until smooth.
04 - In a separate bowl, toss cooked chicken with basil pesto until evenly coated.
05 - Spread 1 cup of marinara sauce on the bottom of the prepared baking dish.
06 - Fill each shell with approximately 1 tablespoon of ricotta mixture, then top with a spoonful of pesto chicken. Arrange filled shells in the baking dish.
07 - Spoon remaining marinara sauce over the shells, then sprinkle with 0.5 cup mozzarella.
08 - Cover baking dish with aluminum foil and bake for 25 minutes.
09 - Remove foil and bake for an additional 10 minutes until cheese is melted and bubbly.
10 - Let rest for 5 minutes before garnishing with fresh basil and serving.

# Additional Tips::

01 -
  • All the comfort of lasagna without the tedious layering and slicing drama.
  • The pesto chicken adds a bright herby punch that cuts through the richness beautifully.
  • Shells are fun to stuff and even more fun to serve, each one a perfect little parcel.
  • Leftovers reheat like a dream, sometimes tasting even better the next day.
02 -
  • Don't overcook the shells during boiling or they'll tear when you try to stuff them.
  • If your ricotta looks watery, drain it in a fine mesh strainer for 10 minutes first.
  • Cover the dish tightly with foil or the edges will dry out and turn crispy in a bad way.
03 -
  • Use a small cookie scoop to fill the shells quickly and evenly without making a mess.
  • If you have extra filling, spread it between the shells or save it to stuff mushrooms later in the week.
  • A sprinkle of red pepper flakes in the ricotta mixture adds a gentle heat that grown-ups love.
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