Pesto Lasagna Stuffed Shells (Printable Version)

Creamy ricotta-filled shells topped with pesto chicken and marinara, baked to golden perfection.

# Needed Ingredients:

→ 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

# Preparation Steps:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Cook jumbo pasta shells in salted boiling water according to package directions until al dente. Drain and cool slightly.
03 - Combine ricotta cheese, Parmesan cheese, egg, 1 cup mozzarella cheese, salt, pepper, and dried Italian herbs in a bowl. Mix until smooth.
04 - Toss cooked chicken breast with basil pesto in a separate bowl until evenly coated.
05 - Spread 1 cup marinara sauce evenly on the bottom of the prepared baking dish.
06 - Fill each pasta shell with approximately 1 tablespoon ricotta mixture, then top with a spoonful of pesto chicken. Arrange stuffed shells in single layer in baking dish.
07 - Spoon remaining marinara sauce over the stuffed shells. Sprinkle remaining 0.5 cup mozzarella cheese over top.
08 - Cover baking dish with aluminum foil and bake for 25 minutes at 375°F.
09 - Remove foil and bake for additional 10 minutes until cheese is melted and bubbly.
10 - Allow dish to rest for 5 minutes. Garnish with fresh basil leaves before serving.

# Expert Advice:

01 -
  • Every bite delivers three layers of flavor: creamy ricotta, herbaceous pesto chicken, and tangy marinara that actually taste like they belong together.
  • It feels fancy enough to serve guests but honestly comes together faster than ordering delivery.
  • The shells hold everything perfectly, no messy spreading or uneven bakes—just beautiful, stuffed pockets of comfort.
02 -
  • Undercooked pasta shells before stuffing is non-negotiable—they'll finish cooking in the oven, and truly al dente shells will burst if you bake them another 35 minutes.
  • The five-minute rest at the end isn't optional; it's the difference between a runny filling that slides across your plate and one that holds its shape with pride.
03 -
  • If your pesto tastes too intense, mix it with a spoonful of Greek yogurt or cream cheese to mellow it out without losing its character.
  • Investing in fresh mozzarella for the filling creates a noticeably creamier texture, though regular mozzarella works perfectly fine if that's what you have.
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