Pesto Lasagna Stuffed Shells

My sister texted me one random Tuesday asking if I could bring dinner to her place, and I found myself standing in the kitchen thinking about what would feel special but not overly complicated. That's when these pesto lasagna stuffed shells came to mind, though honestly I'd never made them before. Something about the combination of creamy ricotta, bright pesto, and tender pasta felt like it could bridge the gap between elegant and genuinely comforting, the kind of dish that makes people's eyes light up when they taste it.

When I actually made these for my sister's family that evening, I remember standing at her kitchen window watching her kids hover around the oven waiting for it to finish baking, completely mesmerized by the cheese bubbling at the edges. That moment when something you created brings that kind of genuine anticipation, that's when you know the recipe works.

Ingredients

• Jumbo pasta shells (20 count): These large shells are specifically designed to hold filling, and cooking them just to al dente means they'll stay intact when you stuff them without turning mushy during baking.
• Ricotta cheese (1½ cups): This is your creamy base, and the key is not overmixing once you add the egg or it can become grainy.
• Parmesan cheese (¾ cup grated): The sharp, salty notes cut through the richness and add depth that you can actually taste in every bite.
• Large egg (1): This binds everything together and helps the filling stay intact rather than separating or leaking out during baking.
• Mozzarella cheese (1 cup shredded plus ½ cup for topping): Use the shreds for the filling mixture and a fresh handful on top so you get that gorgeous golden, bubbly finish.
• Salt and ground black pepper: Don't skip seasoning the filling directly, as the pasta and sauce alone won't carry enough flavor through the creamy layer.
• Dried Italian herbs (½ teaspoon, optional): If you love herbs, add them, but honest truth is the pesto and fresh basil garnish usually provide enough herbaceous notes.
• Cooked chicken breast (2 cups shredded or diced): Rotisserie chicken from the grocery store is your friend here and honestly tastes better than chicken you poach yourself.
• Basil pesto (⅓ cup): Whether store-bought or homemade, this is what gives the dish its signature character, so pick a pesto you actually love eating by the spoonful.
• Marinara sauce (2 cups): A good quality sauce matters more than you'd think, since it's not being simmered for hours to develop flavor.
• Fresh basil leaves (for garnish): A small handful torn just before serving brightens everything and reminds people this isn't heavy comfort food, it's vibrant and fresh.

Instructions

Get your oven ready and prep the dish:

Heat your oven to 375°F and lightly grease a 9x13-inch baking dish with a little oil or butter so nothing sticks to the bottom. This simple step saves you from a frustrating cleanup moment later.

Cook the shells until they're just barely tender:

Bring a large pot of salted water to a rolling boil and add your pasta shells, cooking them according to package directions but aiming for al dente rather than soft. Let them cool on a plate for a minute so they're easier to handle without burning your fingers.

Mix your creamy filling:

In a bowl, combine the ricotta, Parmesan, egg, mozzarella, salt, pepper, and Italian herbs if you're using it, stirring gently until everything is smooth and evenly mixed. The filling should be spreadable but still have some body to it.

Coat the chicken in pesto:

In another bowl, toss your cooked chicken with the basil pesto until every piece is coated and you can smell that gorgeous herbaceous aroma filling your kitchen. Set it aside while you build the rest of the dish.

Spread your sauce foundation:

Pour about 1 cup of marinara sauce into the bottom of your prepared baking dish, creating an even layer that will prevent the shells from sticking. This is your insurance policy against stuck food.

Stuff and arrange each shell:

Working one at a time, spoon about 1 tablespoon of the ricotta mixture into each cooled shell, then add a small spoonful of the pesto chicken on top. Arrange the stuffed shells in the dish in a single layer, packing them snugly but not crushing them.

Finish with sauce and cheese:

Spoon the remaining marinara sauce over all the shells, making sure each one gets some coverage so they don't dry out while baking. Top everything with the remaining ½ cup of mozzarella scattered evenly across the surface.

Bake covered and then uncover for the finish:

Cover the dish with foil and bake for 25 minutes until everything is hot through, then remove the foil and bake for another 10 minutes until the cheese is melted and bubbly with golden edges. This two-step baking keeps the pasta from drying out while still giving you that gorgeous melted cheese top.

Rest before serving:

Let the dish sit for 5 minutes after removing it from the oven, which gives the filling time to set slightly so it doesn't spill everywhere when you transfer it to plates. Tear some fresh basil over the top right before serving to add a bright, garden-fresh note.

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There's something genuinely special about watching someone take a bite of something you made and seeing them pause for a second, surprised by how all the flavors work together. That's what happened when my sister's kids tasted these, and honestly it made the whole hour in the kitchen feel completely worth it.

When to Make This Dish

This is the kind of meal that works beautifully on a weeknight when you want something that feels special without requiring you to spend three hours cooking, or on a weekend when you're feeding people you care about and want to impress them without stress. I've made it when the seasons start changing and you're craving something warm but not heavy, and it's perfect for those moments when you want to use up chicken you already have on hand.

Shortcuts and Substitutions That Actually Work

If you're short on time, rotisserie chicken from the grocery store is genuinely better than poaching your own because it's already perfectly seasoned and shreds beautifully. For a vegetarian version, skip the chicken entirely and sauté some fresh spinach or mushrooms with a little garlic, then mix that into your ricotta filling for almost the same amount of heartiness. Cottage cheese can stand in for ricotta if that's what you have, though you might want to drain it well if it seems watery.

What to Serve Alongside These Shells

A crisp green salad with a simple lemon vinaigrette cuts through the richness beautifully, especially one with peppery arugula or tender spinach that echoes the pesto theme. I always pair this with a glass of Pinot Grigio or a light white wine that doesn't compete with the flavors on the plate.

• Make the salad while your shells are baking so it's fresh and cold when everything comes together.
• If you want something more substantial, garlic bread works but honestly feels like overkill when the shells are already so satisfying.
• Have extra marinara sauce on the table so people can add more if they want it, because some people love extra sauce and there's no shame in that.

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This dish has become one of my go-to recipes when I want to cook something that feels like love but doesn't require me to be a trained chef. It's the kind of meal that reminds you why cooking for people matters.

Recipe FAQs

→ Can I make these stuffed shells ahead of time?

Yes, assemble the entire dish up to 24 hours in advance and refrigerate. Add 5-10 minutes to the baking time if baking from cold. You can also freeze the assembled, unbaked dish for up to 3 months.

→ What's the best way to prevent shells from tearing?

Cook the shells just until al dente according to package directions—overcooking makes them fragile. Handle gently when draining, and let them cool slightly before stuffing. Rinse briefly with cool water to stop cooking if needed.

→ Can I substitute the ricotta filling?

Cottage cheese makes a lighter alternative, while goat cheese adds tanginess. For a dairy-free version, try cashew ricotta or a vegan cheese alternative. The Parmesan provides essential flavor, so keep it or substitute with nutritional yeast.

→ How do I make this vegetarian?

Simply omit the chicken and add sautéed spinach, mushrooms, or roasted vegetables instead. You could also layer in sliced zucchini or bell peppers. Increase the cheese filling slightly to maintain the hearty texture.

→ What type of pesto works best?

Traditional basil pesto is ideal, but try sun-dried tomato pesto for deeper flavor or arugula pesto for peppery notes. If using store-bought, choose a brand without added sugar. Homemade pesto allows you to control ingredients and make it nut-free if needed.

→ How should I store and reheat leftovers?

Refrigerate in an airtight container for up to 4 days. Reheat individual portions in the microwave at 50% power to prevent rubbery cheese, or reheat the entire dish covered at 350°F until warmed through. Add a splash of water if sauce seems thick.