Save For a comforting and flavorful dinner, look no further than these Pesto Lasagna Stuffed Shells. This dish brings together the classic appeal of pasta shells with a modern twist by incorporating aromatic basil pesto and protein-rich shredded chicken. It is a hearty, Italian-American-inspired meal that transforms simple pantry staples into a sophisticated, bubbly masterpiece perfect for sharing.
Save The aroma of melting mozzarella and basil will fill your kitchen as this dish bakes. Each jumbo shell acts as a little vessel of deliciousness, making it a hit for both kids and adults. Whether you are prepping for a weeknight family dinner or hosting guests, this recipe offers the warmth and satisfaction of a slow-cooked meal in about an hour.
Ingredients
Pasta
- 20 jumbo pasta shells
- 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
- 2 cups marinara sauce
- 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
To efficiently fill the shells, you can use a large spoon or even a piping bag for more precision. Using a 9x13-inch baking dish ensures there is enough space to arrange all 20 shells without them overlapping too much. Be sure to use aluminum foil to cover the dish for the initial bake, as this helps trap moisture and ensures the pasta doesn't dry out before the cheese melts.
Varianten und Anpassungen
For a vegetarian version, simply omit the chicken and increase the ricotta to 1 3/4 cups. You can also substitute spinach for the chicken to add extra greens to the filling. Using a high-quality store-bought or fresh homemade pesto will ensure the most vibrant flavor. If you're sensitive to allergens, check labels on the pesto and sauce, as they often contain nuts (pine nuts), wheat, and dairy.
Serviervorschläge
These shells are quite filling on their own, but they pair excellently with a crisp green salad and a piece of crusty garlic bread. For a perfect beverage pairing, try a chilled glass of Pinot Grigio, which complements the herbal notes of the basil pesto beautifully. Garnish with fresh basil leaves just before serving to add a pop of color and a fresh aroma to the plate.
Save With its golden-brown cheese and savory chicken filling, this Pesto Lasagna Stuffed Shells recipe is a guaranteed crowd-pleaser. Enjoy the rich, comforting flavors of an Italian-style dinner right in your own home!
Kitchen Guide
- → Can I make these stuffed shells ahead of time?
Yes, assemble the dish up to 24 hours in advance and refrigerate. Add 10-15 minutes to the baking time if baking cold from the refrigerator.
- → How do I store leftovers?
Store cooled stuffed shells in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave or covered with foil in a 350°F oven until heated through.
- → Can I freeze these pesto stuffed shells?
Freeze assembled, unbaked shells tightly wrapped for up to 3 months. Thaw overnight in the refrigerator before baking as directed.
- → What can I substitute for the chicken?
For a vegetarian version, increase ricotta to 1 3/4 cups. You can also use spinach, sautéed mushrooms, or Italian sausage instead of shredded chicken.
- → How do I prevent shells from tearing?
Cook pasta until just al dente, as shells will continue cooking in the oven. Handle gently when draining and let cool slightly before stuffing.
- → What type of pesto works best?
Fresh basil pesto with pine nuts and Parmesan provides the most authentic flavor. Homemade pesto yields the brightest taste, but high-quality store-bought brands work well too.