Pesto Lasagna Stuffed Shells (Printable)

Tender shells filled with ricotta, topped with pesto chicken and marinara, baked to bubb perfection.

# Components:

→ 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

# Method:

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 mixing bowl, combine ricotta, Parmesan, egg, 1 cup mozzarella, salt, pepper, and Italian herbs. Mix until smooth and well incorporated.
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 pasta 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 the remaining 0.5 cup mozzarella cheese.
08 - Cover baking dish with aluminum foil and bake for 25 minutes. Remove foil and continue baking for 10 minutes until cheese is melted and bubbly.
09 - Allow to rest for 5 minutes. Garnish with fresh basil leaves and serve.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen, but the actual hands-on time is surprisingly short.
  • The combination of creamy ricotta, vibrant pesto, and tangy marinara creates a flavor complexity that keeps people coming back for seconds.
  • These shells are fancy enough for company yet comforting enough to crave on a random Wednesday night.
02 -
  • Don't skip the 5-minute rest; it's the difference between shells that hold together beautifully and ones that slide apart on the plate.
  • If your pesto is very oil-based, the filling might separate slightly during cooking—a quick stir with a spoon before serving brings it back together seamlessly.
03 -
  • Make these up to a day ahead, refrigerate unbaked, and add 10 extra minutes to the cooking time straight from the cold baking dish.
  • If you're making pesto from scratch, blend it right before using so the basil stays bright green instead of darkening.
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