Pesto Lasagna Stuffed Shells (Printable Version)

Jumbo pasta shells stuffed with ricotta, chicken, pesto, and cheese, baked with marinara sauce for an Italian favorite.

# Needed Ingredients:

→ 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

# 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, 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 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 Advice:

01 -
  • Jumbo shells catch and hold the creamy pesto filling in a way that makes each bite feel intentional and satisfying.
  • You can stuff these shells hours ahead and just bake them when hunger hits, making weeknight dinners actually feasible.
  • The combination of basil pesto with marinara creates this unexpected brightness that keeps the dish from feeling heavy.
02 -
  • Overcooking the shells even slightly makes them tear when you're filling them, so taste one and aim for that tender-but-still-toothy moment.
  • The egg in the filling is non-negotiable because without it the ricotta mixture will separate and slide out of the shells during baking.
  • Don't skip the foil covering in the first bake or the top will brown before the inside heats through and the flavors meld.
03 -
  • Use a piping bag fitted with a large round tip to fill shells if you're worried about tearing them with a spoon—it's faster and less messy than you'd think.
  • High-quality pesto makes an enormous difference, so taste yours first and adjust the amount if it's particularly strong or mild.
  • Keep the baking dish on a sheet pan to catch any sauce that might bubble over the edges and protect your oven floor.
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