Pesto Lasagna Stuffed Shells (Printable Version)

Tender shells stuffed with chicken, ricotta, and pesto, baked in marinara with melted cheese.

# What You'll Need:

→ Pasta

01 - 20 jumbo pasta shells

→ Filling

02 - 1.5 cups cooked shredded chicken
03 - 1 cup ricotta cheese
04 - 0.5 cup grated Parmesan cheese
05 - 1 cup shredded mozzarella cheese, divided
06 - 0.33 cup basil pesto
07 - 1 large egg
08 - 0.5 teaspoon salt
09 - 0.25 teaspoon black pepper

→ Sauce

10 - 2 cups marinara sauce

→ Topping

11 - 0.5 cup shredded mozzarella cheese
12 - 2 tablespoons grated Parmesan cheese
13 - Fresh basil leaves for garnish, optional

# Directions:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Cook jumbo pasta shells in a large pot of salted boiling water until al dente. Drain and set aside to cool slightly.
03 - In a large bowl, combine shredded chicken, ricotta cheese, 0.5 cup Parmesan, 0.5 cup mozzarella, pesto, egg, salt, and pepper until thoroughly mixed.
04 - Spread 1 cup of marinara sauce evenly across the bottom of the prepared baking dish.
05 - Generously stuff each cooked shell with the chicken and ricotta mixture. Arrange stuffed shells in the baking dish with opening facing upward.
06 - Spoon remaining marinara sauce over the stuffed shells.
07 - Sprinkle remaining 0.5 cup mozzarella and 2 tablespoons Parmesan cheese over the top.
08 - Cover baking dish with aluminum foil and bake for 25 minutes.
09 - Remove foil and bake for an additional 10 minutes until bubbling and golden brown.
10 - Garnish with fresh basil leaves before serving if desired.

# Expert Tips:

01 -
  • Those oversized pasta shells practically beg to be filled, making it feel more interactive and fun than regular lasagna.
  • The pesto sneaks in herbaceous brightness that cuts through the richness so nothing feels heavy or overwhelming.
  • You can have these prepped and ready to bake hours ahead, which means zero stress when guests arrive.
02 -
  • Don't cook those pasta shells to full tenderness—they'll continue cooking in the oven and you'll end up with mushiness if you're not careful.
  • The filling mixture can sit in the fridge for several hours before you stuff and bake, which is a game-changer for meal prep or entertaining.
  • If your sauce seems too thin, it will make the whole dish watery—use a thicker marinara or let yours simmer for a few minutes to reduce.
03 -
  • If your pesto tastes bitter or harsh, it's probably been oxidized—fresh pesto from the refrigerated section tastes noticeably better than what's been sitting on shelves.
  • Shredding your own mozzarella instead of buying pre-shredded means it melts more smoothly without the anti-caking agents that can make the texture grainy.
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