Pesto Lasagna Stuffed Shells

Experience a delightful twist on Italian-American comfort food with these Pesto Lasagna Stuffed Shells. This dish features tender jumbo pasta shells cradling a rich, creamy ricotta and Parmesan filling, layered with succulent pesto chicken and savory marinara. Baked until the cheese is golden and bubbly, it is the perfect meal for a cozy weeknight dinner or a weekend gathering. With a preparation time of 25 minutes and a cooking time of 35 minutes, you can have this flavorful main dish ready in exactly one hour.

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This recipe is designed to serve four people and falls into the medium difficulty category. Whether you are using store-bought ingredients or homemade components, the assembly process is straightforward and rewarding. The resulting dish is a crowd-pleaser that balances creamy textures with the bold acidity of tomato sauce and the aromatic punch of fresh basil.

Ingredients

• Pasta: 20 jumbo pasta shells
• Filling: 1 ½ cups ricotta cheese, ¾ cup grated Parmesan cheese, 1 large egg, 1 cup shredded mozzarella cheese, ½ teaspoon salt, ¼ teaspoon ground black pepper, ½ teaspoon dried Italian herbs (optional)
• Pesto Chicken: 2 cups cooked chicken breast (shredded or diced), ⅓ cup basil pesto (store-bought or homemade)
• Assembly & Baking: 2 cups marinara sauce, ½ cup shredded mozzarella cheese (for topping), Fresh basil leaves for garnish (optional)

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Instructions

Step 1: Preparation

Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch (23x33 cm) baking dish.

Step 2: Cook Pasta

Cook the pasta shells in salted boiling water according to package instructions until al dente. Drain and set aside to cool slightly.

Step 3: Prepare Ricotta Filling

In a bowl, mix ricotta, Parmesan, egg, 1 cup mozzarella, salt, pepper, and Italian herbs until smooth.

Step 4: Prepare Pesto Chicken

In a separate bowl, toss the cooked chicken with the basil pesto until evenly coated.

Step 5: Layer Sauce

Spread 1 cup of marinara sauce on the bottom of the baking dish.

Step 6: Stuff Shells

Fill each shell with about 1 tablespoon of ricotta mixture, then top with a spoonful of pesto chicken. Arrange stuffed shells in the baking dish.

Step 7: Final Assembly

Spoon the remaining marinara sauce over the shells, then sprinkle with the remaining ½ cup mozzarella.

Step 8: Bake

Cover with foil and bake for 25 minutes. Remove foil and bake another 10 minutes, until cheese is melted and bubbly.

Step 9: Rest and Garnish

Let rest for 5 minutes before garnishing with fresh basil and serving.

Zusatztipps für die Zubereitung

Um Zeit zu sparen, können Sie fertiges Brathähnchen aus dem Supermarkt verwenden. Dies lässt sich leicht zerkleinern und spart wertvolle Vorbereitungszeit.

Varianten und Anpassungen

Für eine vegetarische Version lassen Sie das Hähnchen einfach weg und fügen stattdessen gedünsteten Spinat oder Pilze hinzu. Falls gewünscht, kann Ricotta auch durch körnigen Frischkäse (Cottage Cheese) ersetzt werden.

Serviervorschläge

Servieren Sie die gefüllten Muscheln zusammen mit einem knackigen grünen Salat und einem Glas Pinot Grigio für ein abgerundetes italienisches Abendessen.

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These Pesto Lasagna Stuffed Shells are a satisfying meal that brings together the best of Italian flavors in one dish. Each serving contains approximately 535 calories, 27g of fat, and 38g of carbohydrates, making it a balanced and hearty choice for any occasion.

Air fry, roast, reheat, and dehydrate meals quickly for crispy snacks and easy weeknight dinners.

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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. Add 5-10 minutes to the baking time if baking straight from the refrigerator.

→ What can I use instead of ricotta cheese?

Cottage cheese blended until smooth makes an excellent substitute. You can also use a mixture of goat cheese and Parmesan for a tangier flavor profile.

→ How do I store leftovers?

Store cooled stuffed shells in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or cover with foil and warm in a 350°F oven.

→ Can I freeze these pesto stuffed shells?

Absolutely. Assemble the dish, wrap tightly with plastic and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.

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

Cook the pasta just until al dente—slightly undercooked is better than overcooked. Handle gently when draining and let them cool slightly before stuffing to avoid breaking.