Pesto Lasagna Stuffed Shells

Experience the ultimate Italian-inspired comfort food with these Pesto Lasagna Stuffed Shells. This dish combines tender jumbo pasta with a rich, savory filling and a vibrant basil pesto for a meal that is both hearty and sophisticated, perfect for a cozy family dinner.

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These shells are as beautiful as they are delicious. The contrast between the tangy marinara sauce and the creamy, pesto-infused ricotta filling makes every bite a celebration of classic Italian-American flavors.

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 (store-bought or homemade), 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). 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.

Step 7

Sprinkle the remaining 1/2 cup mozzarella and 2 tablespoons Parmesan on top.

Step 8

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

Step 9

Garnish with fresh basil before serving, if desired.

Zusatztipps für die Zubereitung

Use homemade or high-quality store-bought pesto for the best flavor. For a smoother process, use a piping bag or a large freezer bag with the corner snipped off to fill the shells neatly and quickly.

Varianten und Anpassungen

For a vegetarian version, simply omit the chicken and increase the ricotta cheese to 1 3/4 cups. You can also substitute the chicken with chopped sautéed spinach to add more greens to the dish.

Serviervorschläge

Pair these stuffed shells with a crisp green salad and a glass of Pinot Grigio to balance the rich, cheesy flavors of the pasta.

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Serve this dish warm and watch it become a new household favorite. Whether it's a weeknight dinner or a weekend gathering, these Pesto Lasagna Stuffed Shells are sure to impress.

Recipe FAQ

→ Can I make these stuffed shells ahead of time?

Yes, assemble the stuffed shells up to 24 hours in advance and refrigerate covered with foil. When ready to bake, add 5-10 minutes to the covered baking time.

→ What can I substitute for the chicken?

For a vegetarian version, omit the chicken and increase ricotta to 1 3/4 cups. You can also use spinach, sautéed mushrooms, or chopped artichokes for variety.

→ How do I store leftovers?

Store cooled stuffed shells in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or covered with foil in a 350°F oven until heated through.

→ Can I freeze these stuffed shells?

Yes, freeze assembled unbaked shells or baked leftovers for up to 3 months. Thaw overnight in the refrigerator before baking or reheating.

→ What's the best way to fill the shells?

Use a spoon or piping bag to neatly fill each shell. A piping bag gives more control and prevents messy overflow, but a small spoon works perfectly fine too.

→ Can I use store-bought pesto?

Absolutely. High-quality store-bought pesto works great in this dish. Look for one with fresh basil and good olive oil. Homemade pesto will add even more vibrant flavor.