Pesto Lasagna Stuffed Shells (Printable)

Tender jumbo shells stuffed with creamy ricotta, layered with pesto chicken and marinara, baked to bubb perfection.

# What you'll need:

→ 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 with oil or cooking spray.
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 allow to cool slightly.
03 - In a mixing bowl, combine ricotta cheese, Parmesan cheese, egg, 1 cup mozzarella cheese, salt, pepper, and dried Italian herbs. Mix until smooth and fully incorporated.
04 - In a separate mixing bowl, toss cooked chicken breast with basil pesto until evenly coated and combined.
05 - Spread 1 cup of marinara sauce evenly across the bottom of the prepared baking dish.
06 - Fill each cooled pasta shell with approximately 1 tablespoon of ricotta mixture. Top each shell with a spoonful of pesto chicken. Arrange filled shells in a single layer in the baking dish over the sauce base.
07 - Spoon remaining marinara sauce over the stuffed shells. Sprinkle the remaining 0.5 cup mozzarella cheese evenly over the top.
08 - Cover baking dish tightly with aluminum foil. Bake for 25 minutes at 375°F.
09 - Remove aluminum foil and bake for an additional 10 minutes until cheese is melted and bubbly.
10 - Remove from oven and allow to rest for 5 minutes. Garnish with fresh basil leaves and serve.

# Expert Advice:

01 -
  • It looks restaurant-quality but doesn't demand hours of fussing around your kitchen.
  • The combination of creamy ricotta, herbaceous pesto, and tangy marinara somehow feels both comforting and sophisticated at the same time.
  • You can prep everything ahead and bake when life finally settles down.
02 -
  • Don't overcook the pasta shells initially or they'll fall apart when you stuff them; they should still have a slight resistance when you bite into them.
  • The 5-minute rest at the end is non-negotiable because it lets the cheese set just enough to hold the shells together when you plate them.
03 -
  • Freeze unbaked assembled shells in a single layer on a baking sheet, then transfer to freezer bags for up to 3 months; bake from frozen, adding about 15 minutes to the baking time and checking that the cheese is melted and bubbly.
  • If your marinara sauce tastes a bit acidic, stir in a pinch of sugar and let it simmer for a few minutes before assembling.
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