Pesto Lasagna Stuffed Shells

My sister called me on a Tuesday afternoon asking if I could bring dinner to her place that weekend. She wanted something impressive but not fussy, and honestly, I was tired of making the same old baked ziti. That's when I remembered the first time I'd seen jumbo pasta shells in someone's kitchen and thought they looked like tiny edible boats. What if I treated them like lasagna noodles instead of soup? By that evening, I'd filled one with ricotta, topped it with pesto chicken, and the whole thing clicked. It's become my go-to when I want to feel like I'm cooking something special without spending hours in the kitchen.

I made this for a dinner party once where someone brought an unexpected plus-one, and I'd already portioned out the exact amount. Panic set in for about thirty seconds, then I realized the shells were forgiving enough that I could stretch everything slightly by using a touch more sauce. Everyone ate it anyway, and nobody noticed I'd essentially winged the last two shells. That's when I learned that comfort food has built-in flexibility, and sometimes the best moments happen when you're too busy troubleshooting to overthink things.

Ingredients

• 20 jumbo pasta shells: These are substantially larger than regular shells, which means they hold filling without tearing and create that satisfying bite when you get through the pasta to the creamy center inside.
• 1½ cups ricotta cheese: This is the backbone of your filling, providing creaminess that eggs alone can't achieve, and it stays tender even after baking.
• ¾ cup grated Parmesan cheese: Don't skip this or substitute it with something milder, because the sharp, salty character is what keeps this dish from tasting one-dimensional.
• 1 large egg: This binds everything together and prevents the filling from being soupy inside the shells.
• 1 cup shredded mozzarella cheese: Mixed into the filling, this melts slightly and adds stretch and richness without overwhelming the delicate ricotta flavor.
• ½ teaspoon salt and ¼ teaspoon ground black pepper: Season generously because the filling gets diluted by all the cheese, and underseasoning is the quickest way to end up with bland bites.
• ½ teaspoon dried Italian herbs: Optional but genuinely helpful if you don't trust your marinara to carry enough herbal notes on its own.
• 2 cups cooked chicken breast, shredded or diced: Rotisserie chicken is your best friend here because you're not spending time cooking it separately, and the slight smokiness pairs beautifully with pesto.
• ⅓ cup basil pesto: Store-bought works perfectly fine, though homemade tastes brighter if you have fresh basil sitting around and a food processor handy.
• 2 cups marinara sauce: Choose a sauce you'd actually eat by itself, because it's the flavor foundation that ties everything together, not background noise.
• ½ cup shredded mozzarella cheese for topping: This browns slightly and seals the whole dish together, creating those golden, bubbly edges everyone fights over.
• Fresh basil leaves for garnish: A small handful scattered on top at the end adds freshness that contrasts the warmth of the baked dish.

Instructions

Preheat and prepare:

Set your oven to 375°F and lightly grease your 9x13-inch baking dish with butter or oil so nothing sticks when you pull it out later. This small step saves you from accidentally tearing the shells or losing filling to the pan.

Cook the shells:

Bring a large pot of salted water to a boil and add the jumbo shells, cooking them until they're just barely tender but still have a tiny bit of resistance when you bite one. Drain them gently and spread them on a clean kitchen towel to cool, because warm shells are fragile and will tear if you're rough with them.

Build the ricotta filling:

In a mixing bowl, combine the ricotta, Parmesan, egg, the cup of mozzarella, salt, pepper, and Italian herbs, stirring until everything is smooth and completely blended. The mixture should look creamy but not wet, and taste slightly salty because it's going to be surrounded by mild pasta and sauce.

Dress the chicken:

In a separate bowl, toss your shredded cooked chicken with the basil pesto until every piece is lightly coated and the mixture smells bright and herbaceous. Don't overdo it or the pesto will separate, but don't underdress it either or you'll bite into a shell and taste only bland chicken.

Sauce the bottom:

Spread about 1 cup of marinara sauce evenly across the bottom of your prepared baking dish, creating a thin layer that prevents sticking and adds flavor to the shell bottoms. You're creating a foundation, not drowning anything.

Stuff and arrange:

Take a shell and spoon about a tablespoon of ricotta filling into it, then top that with a generous spoonful of pesto chicken, then nestle it seam-side up in the baking dish. You're working like you're stacking little edible treasure chests, and the arrangement should look abundant but not overcrowded.

Finish the assembly:

Spoon the remaining marinara sauce over the stuffed shells, making sure you get into the crevices and gaps, then sprinkle the half-cup of mozzarella evenly across the top. This top layer will brown slightly and create a golden crust that seals everything together.

Bake covered then uncovered:

Cover the baking dish tightly with foil and bake for 25 minutes, which allows the filling to heat through gently without the exposed cheese browning too fast. Remove the foil and bake for another 10 minutes until the cheese on top is melted, bubbly, and showing those golden brown edges that mean everything inside is hot and set.

Rest and serve:

Let the baking dish sit for 5 minutes after coming out of the oven, which gives everything a chance to set slightly so the shells hold together when you plate them. Scatter fresh basil on top just before serving, which adds a brightness and visual lift that makes the whole dish feel intentional.

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There was an evening when I made this for myself on a night when everything felt overwhelming, and I sat on my kitchen counter eating it straight from the baking dish while it was still steaming. The pesto somehow tasted like summer despite it being January, and the contrast between the creamy filling and the tangy sauce felt like comfort and brightness at the same time. That's when I realized this dish does something that simple food sometimes does: it reminds you that taking an hour to cook something thoughtfully is its own kind of kindness.

Why This Twist on Lasagna Works

Traditional lasagna requires you to layer delicate noodles without tearing them, then hope the whole thing holds together when you cut it. These stuffed shells eliminate that entire problem because each one is a self-contained package that you can assemble at your own pace. The jumbo shells also create natural little vessels that trap filling and sauce together instead of letting them slide around on a plate, which means every bite is proportional and satisfying.

Making It Ahead and Storing

You can assemble the entire baking dish in the morning and keep it covered in the refrigerator until you're ready to bake, which means dinner prep on a weeknight becomes remarkably simple. If you have leftovers, they reheat beautifully by covering them loosely with foil and warming them in a 325°F oven for about 15 minutes, and the flavors actually deepen after a day or two sitting together.

Variations and Substitutions You Can Make

If chicken isn't what you're craving, this shell framework is flexible enough to accommodate almost anything you already have on hand. For a vegetarian version, sauté fresh spinach or mushrooms and mix them with the pesto in the same proportion as the chicken, and you'll get nearly the same volume and texture. You can also substitute the ricotta with cottage cheese if that's what's in your refrigerator, though the texture will be slightly less creamy. A note about pesto: if you're making it fresh, add the basil at the very last moment before using it so it stays bright green instead of oxidizing to brown. Some people worry about the nut content in pesto, and if you're cooking for someone with allergies, store-bought nut-free pesto is genuinely excellent and saves you the trouble of making a substitute from scratch. If you don't have marinara on hand but you do have crushed tomatoes and some garlic, you can simmer those together with salt, pepper, and a pinch of sugar for about 10 minutes and you'll have something perfectly serviceable.

• Substitute marinara with a lighter cream sauce if you want to emphasize the pesto flavor even more dramatically.
• Add crispy pancetta or prosciutto mixed into the ricotta filling for extra savory depth.
• Use fresh mozzarella torn into pieces instead of shredded if you prefer a more delicate, melting texture.

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This dish is the kind of recipe that lives in that sweet spot where it feels special enough to serve to people you want to impress, but simple enough that you can make it on a Tuesday without losing your mind. Once you've made it once, you'll find yourself making it again and again, each time tweaking something small and making it more exactly yours.

Recipe FAQ

→ Can I make these stuffed shells ahead of time?

Yes, assemble the dish completely, cover tightly, and refrigerate for up to 24 hours before baking. Add 5-10 minutes to the covered baking time if baking cold from the refrigerator.

→ What can I use instead of ricotta cheese?

Cottage cheese makes an excellent substitute with similar texture and protein. For a creamier option, try part-skim mascarpone mixed with a bit of Parmesan for flavor balance.

→ How do I store leftovers?

Store cooled shells in an airtight container in the refrigerator for 3-4 days. Reheat individual portions in the microwave or cover the entire dish with foil and warm at 350°F until heated through.

→ Can I freeze pesto stuffed shells?

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

→ How many shells should I plan per person?

Plan on 4-5 jumbo shells per serving for a hearty main portion. This recipe yields 20 shells total, serving 4 people generously with some room for second helpings.

→ What type of chicken works best?

Rotisserie chicken saves time and adds great flavor. Poached or baked chicken breasts work perfectly too. Just shred the meat into bite-sized pieces so it mixes evenly with the pesto.