Pesto Lasagna Stuffed Shells (Print View)

Tender shells stuffed with ricotta, topped with pesto chicken and marinara, baked to golden perfection.

# Components:

→ Pasta

01 - 20 jumbo pasta shells

→ Filling

02 - 1.5 cups ricotta cheese
03 - 0.75 cup grated Parmesan cheese
04 - 1 large egg
05 - 1 cup shredded mozzarella cheese
06 - 0.5 teaspoon salt
07 - 0.25 teaspoon ground black pepper
08 - 0.5 teaspoon dried Italian herbs

→ Pesto Chicken

09 - 2 cups cooked chicken breast, shredded or diced
10 - 0.33 cup basil pesto

→ Assembly & Baking

11 - 2 cups marinara sauce
12 - 0.5 cup shredded mozzarella cheese for topping
13 - Fresh basil leaves for garnish

# Directions:

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 allow to cool slightly.
03 - Combine ricotta cheese, Parmesan, egg, mozzarella, salt, pepper, and Italian herbs in a bowl, stirring until smooth and homogeneous.
04 - In a separate bowl, toss shredded cooked chicken with basil pesto until evenly coated throughout.
05 - Spread 1 cup marinara sauce across the bottom of the prepared baking dish.
06 - Fill each cooled pasta shell with approximately 1 tablespoon ricotta mixture, then top with a spoonful of pesto chicken. Arrange filled shells in single layer in baking dish.
07 - Distribute remaining marinara sauce over shells and sprinkle top with remaining 0.5 cup mozzarella cheese.
08 - Cover baking dish with aluminum foil and bake for 25 minutes at 375°F.
09 - Remove foil and continue baking for 10 minutes until cheese is melted and bubbly.
10 - Allow dish to rest for 5 minutes. Garnish with fresh basil leaves and serve.

# Expert Advice:

01 -
  • Effortless Fusion: Combines the bright, herbaceous notes of basil pesto with the classic, hearty profile of a traditional lasagna.
  • Perfectly Portioned: Stuffed shells offer convenient, individual servings that look beautiful on the plate.
  • Nutrient-Rich: Provides 35g of protein per serving, making it a satisfying and substantial meal.
02 -
  • Al Dente is Key: Ensure the pasta is not overcooked during the boiling phase, as it will continue to cook and soften in the oven.
  • Allergen Safety: Always check pesto labels for hidden nuts, or use a nut-free recipe if allergies are a concern.
  • Foil Removal: Don't skip the last 10 minutes of uncovered baking; this is crucial for achieving that perfectly bubbly, golden-brown cheese topping.
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