Pesto Lasagna Stuffed Shells (Printable Version)

Tender jumbo shells stuffed with ricotta-Parmesan filling, tossed with pesto chicken, and baked in marinara until bubbly golden perfection.

# Needed Ingredients:

→ 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
13 - Fresh basil leaves for garnish

# Steps:

01 - Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking oil or butter.
02 - Bring a large pot of salted water to a boil. Add pasta shells and cook according to package instructions until al dente. Drain in a strainer and set aside to cool slightly.
03 - In a mixing bowl, combine ricotta cheese, grated Parmesan, egg, 1 cup shredded mozzarella, salt, black pepper, and dried Italian herbs. Stir until the mixture is smooth and well incorporated.
04 - In a separate mixing bowl, toss the cooked shredded chicken with basil pesto until all pieces are evenly coated.
05 - Spread 1 cup of marinara sauce evenly on the bottom of the prepared 9x13-inch baking dish.
06 - Fill each cooled pasta shell with approximately 1 tablespoon of ricotta filling using a small spoon or scoop. Top each filled shell with a spoonful of pesto-coated chicken. Arrange the stuffed shells in a single layer in the baking dish.
07 - Spoon the remaining marinara sauce over the stuffed shells, ensuring they are well covered. Sprinkle the remaining 0.5 cup shredded mozzarella cheese evenly over the top.
08 - Cover the baking dish tightly with aluminum foil. Bake in the preheated 375°F oven for 25 minutes.
09 - Remove the aluminum foil from the baking dish. Bake uncovered for an additional 10 minutes until the cheese is fully melted and the top is bubbly and golden.
10 - Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh basil leaves if desired.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen when really you've only been cooking for an hour total.
  • Those tender shells trap the sauce in every bite, making each forkful feel like a little gift to yourself.
  • It freezes beautifully, so you can assemble it one day and bake it another when life gets chaotic.
  • Even people who claim they don't like ricotta tend to ask for seconds without realizing what they're eating.
02 -
  • Don't skip the resting period—I learned this the hard way by trying to serve immediately and having my beautiful shells turn into a beautiful mess on the plate.
  • The filling will seem quite thick when you first mix it, but the egg and moisture from the chicken and sauce will loosen it slightly as it bakes, creating a creamy texture rather than a grainy one.
  • Room-temperature pesto blends better with chicken than cold pesto straight from the fridge—this small thing makes the chicken taste more intentional and less like pesto was just slapped on top.
03 -
  • Taste your marinara sauce before building—if it's on the bland side, stir in a small pinch of sugar or a splash of balsamic vinegar to deepen the flavor without making it sweet.
  • Use a small ice cream scoop or measuring spoon to fill each shell uniformly; it makes the dish look intentional and ensures even cooking throughout the pan.
  • If your pesto is very oily, drain off the excess before coating the chicken so the top of the dish doesn't look slick and separated.
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