Pesto Chicken Stuffed Shells (Print Version)

Tender jumbo shells stuffed with creamy pesto chicken filling, baked in marinara sauce until golden and bubbly.

# What You'll Need:

→ Pasta

01 - 16 jumbo pasta shells

→ Filling

02 - 2 cups cooked chicken breast, shredded
03 - 1/2 cup plain Greek yogurt, non-fat or low-fat
04 - 1/4 cup basil pesto
05 - 1/4 cup grated Parmesan cheese
06 - 1/2 cup part-skim ricotta cheese
07 - 1 cup baby spinach, chopped
08 - 1/4 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 1 clove garlic, minced

→ Assembly and Topping

11 - 2 cups marinara sauce
12 - 1/2 cup part-skim mozzarella cheese, shredded
13 - Fresh basil leaves for garnish, optional

# How to Make It:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Cook jumbo pasta shells in salted boiling water according to package directions until al dente. Drain and set aside to cool completely.
03 - In a large mixing bowl, combine shredded chicken, Greek yogurt, pesto, Parmesan cheese, ricotta cheese, chopped spinach, salt, pepper, and minced garlic. Mix until well blended.
04 - Spread 1 cup of marinara sauce evenly over the bottom of the prepared baking dish.
05 - Fill each cooled pasta shell with 2 to 3 tablespoons of the chicken mixture and arrange shells in the dish with seam side facing up.
06 - Spoon the remaining marinara sauce evenly over the stuffed shells.
07 - Sprinkle shredded mozzarella cheese evenly across the top of the dish.
08 - Cover the dish with aluminum foil and bake for 25 minutes.
09 - Remove foil and bake for an additional 10 minutes until cheese is melted and bubbly. Garnish with fresh basil leaves if desired and serve immediately.

# Additional Tips::

01 -
  • Greek yogurt swaps in for heavy cream, so you get that luxurious creaminess without the guilt.
  • The pesto brings bright, fresh herbaceous notes that make every bite feel special and not like diet food at all.
  • High protein means it actually keeps you satisfied, and it reheats beautifully for meal prep.
02 -
  • Don't skip letting the shells cool after draining; they'll tear apart when you try to stuff hot pasta.
  • Taste your pesto before mixing it in because some brands are aggressively salty and will throw off your balance.
  • The foil covering is crucial in the first phase of baking or the mozzarella will brown too fast and the insides won't heat through properly.
03 -
  • Shred your own chicken from breasts you've poached or use rotisserie chicken, but avoid canned chicken as it tends to break apart too much and tastes metallic in this context.
  • If your marinara sauce is acidic, stir in a pinch of sugar or a dollop of Greek yogurt to mellow it out before layering.
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