Pesto Lasagna Stuffed Shells

Pesto Lasagna Stuffed Shells are a delightful Italian-American fusion, bringing together the vibrant, herbal notes of basil pesto with the comforting richness of a classic lasagna. Tender jumbo shells are filled with a creamy mixture of chicken, ricotta, and Parmesan, then baked to perfection in a savory tomato sauce. This dish is as visually appealing as it is delicious, making it a perfect choice for both casual family dinners and special gatherings.

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This recipe transforms standard stuffed shells into a gourmet experience by incorporating high-quality pesto and tender chicken into the filling. The combination of marinara and pesto creates a complex sauce profile that balances acidity with aromatic herbs, while the melted mozzarella on top provides that essential golden, bubbly finish.

Ingredients

• 20 jumbo pasta shells
• 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
• 2 cups marinara sauce
• 1/2 cup shredded mozzarella cheese (for topping)
• 2 tablespoons grated Parmesan cheese (for topping)
• 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

Make sure to cook the pasta shells only until al dente, as they will continue to soften while baking in the sauce. To fill the shells quickly and cleanly, you can use a piping bag with a wide tip or a large resealable plastic bag with the corner snipped off.

Varianten und Anpassungen

For a vegetarian version, simply omit the chicken and increase the ricotta to 1 3/4 cups. You can also add chopped sautéed spinach to the cheese mixture for added greens, or swap the chicken for cooked ground Italian sausage if you prefer a different meat profile.

Serviervorschläge

These shells pair wonderfully with a crisp, seasonal green salad and warm, buttery garlic bread. To complete the Italian-inspired dining experience, serve with a glass of chilled Pinot Grigio or a light Sauvignon Blanc.

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Whether for a weeknight treat or a weekend feast, these Pesto Lasagna Stuffed Shells deliver a comforting and delicious experience. The combination of creamy textures and savory sauces ensures that this recipe will become a staple in your home kitchen rotation.

Recipe FAQs

→ Can I make these stuffed shells ahead of time?

Yes, you can assemble the stuffed shells up to 24 hours in advance and refrigerate before baking. You may need to add a few extra minutes to the baking time if baking cold from the refrigerator.

→ How do I store leftovers?

Store cooled stuffed shells in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F until heated through, or microwave individual portions.

→ Can I freeze stuffed shells?

Absolutely. Assemble the shells in a freezer-safe dish, cover tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.

→ What can I use instead of chicken?

You can substitute ground turkey, Italian sausage, or make it vegetarian by adding more ricotta, spinach, or chopped artichokes. The filling base works well with various proteins or vegetables.

→ How do I prevent shells from tearing when stuffing?

Cook the shells until al dente but still firm, and let them cool slightly before handling. Handle gently and use a spoon or piping bag to fill them without applying too much pressure.

→ Can I use homemade pesto instead of store-bought?

Homemade pesto works beautifully and often has a fresher, more vibrant flavor. Use your favorite basil pesto recipe or try adding spinach or arugula for variation.