Save Pesto Lasagna Stuffed Shells are a delightful fusion of two Italian-American favorites. By combining the vibrant, aromatic taste of basil pesto with the creamy richness of a classic lasagna filling, this dish transforms jumbo pasta shells into a gourmet comfort food experience. Each shell is packed with tender shredded chicken and three types of cheese, then baked in a savory marinara sauce to create a meal that is as visually impressive as it is delicious.
Save The process of stuffing the shells is a meditative and rewarding part of the preparation, ensuring every bite is perfectly balanced with sauce, pasta, and cheese. Whether you are serving it for a special Sunday dinner or a cozy midweek meal, these shells are guaranteed to become a household favorite.
Ingredients
- Pasta: 20 jumbo pasta shells
- Filling: 1 1/2 cups cooked shredded chicken, 1 cup ricotta cheese, 1/2 cup grated Parmesan cheese, 1 cup shredded mozzarella cheese (divided), 1/3 cup basil pesto (store-bought or homemade), 1 large egg, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Sauce: 2 cups marinara sauce
- Topping: 1/2 cup shredded mozzarella cheese, 2 tablespoons grated Parmesan cheese, fresh basil leaves for garnish (optional)
Instructions
- Step 1
- Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
- Step 2
- Cook the jumbo pasta shells in a large pot of salted boiling water until al dente. Drain and set aside to cool slightly.
- Step 3
- In a large bowl, mix together shredded chicken, ricotta cheese, 1/2 cup Parmesan, 1/2 cup mozzarella, pesto, egg, salt, and pepper until well combined.
- Step 4
- Spread 1 cup of marinara sauce evenly on the bottom of the prepared baking dish.
- Step 5
- Stuff each cooked shell generously with the chicken and ricotta mixture, then arrange them in the baking dish, open side up.
- Step 6
- Spoon the remaining marinara sauce over the stuffed shells.
- Step 7
- Sprinkle the remaining 1/2 cup mozzarella and 2 tablespoons Parmesan on top.
- Step 8
- Cover the dish with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes, until bubbly and golden.
- Step 9
- Garnish with fresh basil before serving, if desired.
Zusatztipps für die Zubereitung
For the best results, use a high-quality store-bought or fresh homemade pesto to provide the most vibrant flavor. Ensure you don't overcook the shells during the initial boil, as they will continue to soften and absorb the marinara sauce while in the oven.
Varianten und Anpassungen
For a vegetarian version of this dish, omit the chicken and increase the ricotta cheese to 1 3/4 cups. You can also substitute the chicken with chopped fresh spinach for added nutrients and color.
Serviervorschläge
Pair these shells with a crisp green side salad and a glass of Pinot Grigio to highlight the herbal notes of the basil pesto.
Save With their bubbling cheese and savory pesto filling, these Pesto Lasagna Stuffed Shells are a sophisticated yet simple meal that brings a taste of Italy to your kitchen. Once you see the golden-brown crust and smell the fresh basil garnish, you will understand why this recipe is a favorite for any occasion.
Recipe Guide
- → Can I make these stuffed shells ahead of time?
Yes, assemble the stuffed shells up to 24 hours in advance and refrigerate. Bake when ready, adding 5-10 minutes to the covered baking time.
- → What can I use instead of chicken?
For a vegetarian option, increase ricotta to 1 3/4 cups or substitute with chopped spinach. You can also use ground browned Italian sausage for extra flavor.
- → How do I prevent shells from tearing when stuffing?
Cook pasta until just al dente, let it cool slightly before handling, and use a spoon or piping bag to gently fill each shell without overstuffing.
- → Can I freeze these stuffed shells?
Assemble and freeze before baking. Cover tightly with foil and freeze for up to 3 months. Thaw overnight in the refrigerator, then bake as directed.
- → What side dishes pair well with this?
Serve with a crisp green salad, garlic bread, or roasted vegetables. A glass of Pinot Grigio complements the rich, cheesy flavors nicely.
- → How do I know when they're done baking?
The cheese should be melted and bubbly, with golden-brown spots on top. The sauce should be actively bubbling around the edges of the dish.