Pesto Lasagna Stuffed Shells (Printable Version)

Creamy ricotta stuffed shells layered with pesto chicken and marinara, baked to bubb 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

# How-To Steps:

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

# Tips for Success:

01 -
  • It looks restaurant-worthy but tastes like a hug from someone who genuinely knows how to cook.
  • The pesto-chicken combination punches above its weight, making every bite feel intentional and special.
  • You can prep everything ahead and just bake it when hunger strikes, making weeknight dinners feel less chaotic.
02 -
  • Don't overcook the pasta shells initially because they'll continue softening in the oven, and you want them tender, not mushy and falling apart when you try to fill them.
  • The five-minute rest at the end isn't just for show; it genuinely makes a difference in how the dish holds together when you scoop it onto a plate.
  • Pesto chicken is the star here, so don't skimp on the pesto or it'll taste like plain chicken swimming in red sauce.
03 -
  • Spread marinara on the bottom of the baking dish before adding shells so they don't stick, and you'll thank yourself when cleanup time comes.
  • If you're prepping this ahead, fill the shells, cover the dish with plastic wrap, and refrigerate for up to six hours before baking, adding just a few extra minutes to the bake time if the dish is cold when it goes in the oven.
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