Pesto Lasagna Stuffed Shells

Pesto Lasagna Stuffed Shells are a comforting Italian-American fusion, featuring tender jumbo pasta shells overflowing with a savory mix of shredded chicken, creamy ricotta, and vibrant basil pesto. Baked in a classic marinara sauce and topped with melted mozzarella, this dish offers a hearty and satisfying meal perfect for any night of the week.

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This recipe transforms simple ingredients like store-bought pesto and rotisserie chicken into a gourmet-style dinner. The combination of gooey mozzarella, sharp Parmesan, and smooth ricotta creates a multi-layered cheese experience that pairs perfectly with the herb-forward pesto.

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, 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) and 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 and sprinkle with the remaining 1/2 cup mozzarella and 2 tablespoons Parmesan.

Step 7

Cover the dish with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes, until bubbly and golden.

Step 8

Garnish with fresh basil before serving, if desired.

Zusatztipps für die Zubereitung

Using a spoon or even a piping bag makes stuffing the shells much easier and less messy. For the best flavor results, use a high-quality store-bought pesto or a fresh homemade version.

Varianten und Anpassungen

To make this a vegetarian dish, simply omit the shredded chicken and increase the ricotta cheese to 1 3/4 cups. You can also substitute the chicken with fresh spinach to add more greens to the filling.

Serviervorschläge

Serve these pesto-filled shells alongside a crisp green salad and a glass of Pinot Grigio for a balanced and elegant dinner.

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Whether you are hosting a dinner party or preparing a cozy meal for the family, these Pesto Lasagna Stuffed Shells are a delicious and reliable choice that brings the flavors of Italy right to your kitchen.

Recipe Questions & Answers

→ Can I make these stuffed shells ahead of time?

Yes, you can assemble the stuffed shells up to 24 hours in advance and refrigerate before baking. You may need to add 5-10 minutes to the baking time if baking cold from the refrigerator.

→ How do I store leftover stuffed shells?

Store cooled leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave or oven at 350°F until heated through.

→ Can I freeze pesto stuffed shells?

Yes, assemble and freeze before baking. Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before baking, or add 15-20 minutes to the baking time.

→ What can I substitute for the chicken?

For a vegetarian version, increase the ricotta to 1 3/4 cups. You can also use spinach, sautéed mushrooms, or chopped artichokes as alternatives.

→ How do I prevent shells from tearing when filling?

Cook shells just until al dente as they'll continue cooking in the oven. Let them cool slightly before handling. Use a spoon or piping bag to gently fill without overstuffing.

→ Can I use fresh pasta instead of dried shells?

Fresh pasta shells work well but may require less baking time since they cook faster. Check for doneness at the 20-minute mark and adjust accordingly.