Save My sister called me in a panic one Tuesday evening, asking if I could bring dinner to her place since she'd just gotten home from a brutal day at work. I had some leftover rotisserie chicken in the fridge and a box of jumbo pasta shells, and instead of ordering takeout, I decided to improvise. That night, pesto lasagna stuffed shells were born, and honestly, it felt like I'd uncovered something special—a dish that tastes fancy enough to impress but comes together faster than you'd expect.
When I finally made this dish for my sister that week, I remember her face when she pulled the foil off and saw those golden, bubbling shells. She actually sat down and ate three before saying anything else, which for her meant absolute victory. That moment taught me something about feeding people you care about—sometimes the best meals aren't the ones that take forever, but the ones made with whatever you have on hand and genuine affection.
Ingredients
- Jumbo pasta shells (20 shells): These sturdy shells hold the filling without tearing, and they cook quickly if you catch them right at al dente.
- Ricotta cheese (1 ½ cups): The creamy backbone of this dish, ricotta creates a luxurious filling that balances the brightness of the pesto.
- Parmesan cheese (¾ cup grated): Sharp and salty, Parmesan deepens the flavor and helps the filling stay textured rather than mushy.
- Large egg (1): This acts as a gentle binder to keep the ricotta mixture together without making it heavy.
- Mozzarella cheese (1 cup plus ½ cup for topping): The stretchy, melty layer that turns everything golden and creates those satisfying cheese pulls.
- Salt and black pepper: A light touch here since both the Parmesan and pesto bring their own salty notes to the party.
- Dried Italian herbs (½ teaspoon optional): Use this only if your pesto is store-bought and feels a bit flat; fresh pesto often has enough seasoning on its own.
- Cooked chicken breast (2 cups shredded or diced): Rotisserie chicken works beautifully here and saves you an entire cooking step.
- Basil pesto (⅓ cup): Whether homemade or store-bought, pesto is what elevates this from ordinary to memorable.
- Marinara sauce (2 cups): A good quality sauce matters here since it's tasting mostly of itself, not buried in layers of other flavors.
- Fresh basil leaves (for garnish): These offer a last-minute brightness that reminds you why this dish is called what it is.
Instructions
- Heat your oven and prep your dish:
- Set the oven to 375°F and lightly grease a 9x13-inch baking dish—you want just enough oil so nothing sticks. This small step saves you so much frustration when it's time to serve.
- Cook the shells properly:
- Bring a large pot of salted water to a rolling boil and add the shells, stirring occasionally so they don't stick together. Cook them just until al dente according to the package instructions, then drain and spread them on a clean kitchen towel to cool slightly and dry out a bit.
- Build your creamy filling:
- In a bowl, combine the ricotta, grated Parmesan, egg, 1 cup of mozzarella, salt, pepper, and Italian herbs if using, stirring until everything is smooth and well incorporated. Taste it and adjust seasoning—the filling should taste just slightly salty since it's building a complete dish.
- Coat the chicken in pesto:
- In a separate bowl, toss your cooked chicken with the basil pesto until every piece is evenly coated and glistening. This is where the magic happens, so don't skip the tossing step.
- Lay down the sauce foundation:
- Spread about 1 cup of marinara sauce across the bottom of your baking dish in an even layer. This prevents sticking and creates a flavorful base.
- Stuff and arrange the shells:
- Fill each cooled shell with roughly 1 tablespoon of the ricotta mixture using a small spoon, then add a spoonful of pesto chicken on top. Arrange them seam-side up in the baking dish, nestling them close together but not so tightly that they can't cook evenly.
- Top and cover:
- Pour the remaining marinara sauce over all the shells, making sure some seeps into the spaces between them, then sprinkle the reserved ½ cup of mozzarella across the top. Cover the entire dish with aluminum foil, shiny side down.
- First bake:
- Bake covered for 25 minutes, which gives everything time to heat through without the cheese browning too quickly. The foil keeps in steam and prevents drying out.
- Finish and rest:
- Remove the foil and bake for another 10 minutes until the cheese is melted, bubbly, and touched with light golden spots. Let the whole dish rest for 5 minutes before serving—this helps everything set slightly and makes plating easier.
Save Years later, my sister still mentions that Tuesday night dinner as the moment I figured out my way around a kitchen. What she doesn't know is that I was just being resourceful and honest—throwing together what felt right and hoping it would work. Somehow that combination of confidence and vulnerability is exactly what makes cooking for people so rewarding.
Why Rotisserie Chicken Changes Everything
Using rotisserie chicken instead of cooking your own saves you almost 30 minutes and honestly tastes just as good in this dish. The skin-to-meat ratio of store-bought rotisserie birds is usually generous, and the meat is already tender and seasoned. I've stopped feeling guilty about taking this shortcut and started recognizing it as smart cooking.
Making This Your Own
The beauty of stuffed shells is how forgiving they are to variation and substitution. For a vegetarian version, sauté mushrooms with garlic until they're golden, then fold them into the ricotta filling alongside some fresh spinach. If you're avoiding eggs, a tablespoon of cornstarch mixed into the ricotta does the same binding job without changing the flavor profile.
Serving and Pairing Ideas
Pesto lasagna stuffed shells are rich and herbaceous enough to stand on their own, but a crisp green salad alongside cuts through the cheese beautifully. A glass of Pinot Grigio or even a lighter Sauvignon Blanc brings out the basil notes and feels celebratory without being pretentious. These shells also reheat beautifully, making them perfect for meal prep or leftovers that taste just as good the next day warmed gently in a 350°F oven.
- Slice into the shells carefully when serving so they hold their shape and look as beautiful on the plate as they taste.
- Garnish with fresh basil at the very last moment so it stays bright green and fragrant.
- If you have leftover filling, spread it under the shells instead of marinara for a different texture and flavor combination.
Save This dish has become my go-to when I want to feed people something that tastes like I spent hours in the kitchen when really I just spent an evening being thoughtful. That's the real magic here.
Kitchen Guide
- → Can I make these stuffed shells ahead of time?
Yes, assemble the entire dish up to 24 hours in advance, cover tightly, and refrigerate. Bake when ready, adding 5-10 minutes to the cooking time if baking cold from the refrigerator.
- → What's the best way to reheat leftovers?
Reheat individual portions in the microwave at 50% power for 2-3 minutes, or place the entire dish in a 350°F oven covered with foil for 15-20 minutes until heated through.
- → Can I freeze pesto stuffed shells?
Absolutely. Assemble the dish, wrap tightly with plastic and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.
- → What works well as a side dish?
A crisp green salad with vinaigrette, garlic bread, or roasted vegetables like broccoli or zucchini complement this rich main beautifully.
- → How do I know when the shells are done baking?
The cheese on top should be melted and lightly browned, the sauce should be bubbling around the edges, and the internal temperature should reach 165°F when tested with a food thermometer.
- → Can I use fresh pasta instead of dried shells?
Fresh pasta works but may become too soft during baking. If using fresh, reduce baking time by 5-10 minutes and watch closely to prevent overcooking.