Pesto Lasagna Stuffed Shells (Printable Version)

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

# Directions:

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

# Expert Tips:

01 -
  • You can stuff and assemble everything hours ahead, then just pop it in the oven when hunger strikes.
  • It looks restaurant-worthy but tastes like the kind of comfort food that makes people feel genuinely cared for.
  • The pesto adds brightness that regular lasagna doesn't have, making each bite feel a little more alive.
02 -
  • Don't overcook the pasta shells when you boil them—they'll turn to mush in the oven if you do, and that's a disappointment no amount of cheese can fix.
  • The ricotta mixture needs an egg to hold it together; without it, you'll end up with dry, crumbly filling that nobody enjoys.
  • If you have extra filling, don't waste it—it freezes beautifully and you can use it for stuffed tomatoes or topped on crostini another night.
03 -
  • If your pesto is very thick, loosen it with a tablespoon of olive oil or pasta water before tossing with the chicken so it coats evenly.
  • Use a small cookie scoop or spoon to fill the shells quickly and consistently—it saves time and makes everything look intentional.
  • Room temperature ricotta mixes more smoothly than cold, so pull it out of the fridge while you're cooking the pasta.
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