Pesto Lasagna Stuffed Shells

Experience a comforting Italian-inspired meal with these Pesto Lasagna Stuffed Shells. This dish features tender jumbo pasta shells overflowing with a creamy blend of ricotta, shredded chicken, and savory Parmesan. Infused with the aromatic brightness of basil pesto and baked in a rich tomato sauce, it is the perfect fusion of classic flavors for any dinner table.

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This recipe transforms simple ingredients into a gourmet-style meal. By stuffing individual shells, you ensure every bite is perfectly balanced with creamy filling and zesty sauce, making it a hit for both family weeknights and entertaining guests.

Ingredients

• Pasta: 20 jumbo pasta shells
• Filling: 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
• Sauce: 2 cups marinara sauce
• Topping: 1/2 cup shredded mozzarella cheese, 2 tablespoons grated Parmesan cheese, 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

For the best flavor, use a high-quality store-bought or homemade basil pesto. When cooking the shells, ensure they remain al dente so they are firm enough to hold the stuffing without tearing.

Varianten und Anpassungen

To make a vegetarian version, simply omit the chicken and increase the ricotta cheese to 1 3/4 cups. You can also substitute the chicken with chopped spinach to add more greens to your meal.

Serviervorschläge

Serve these stuffed shells hot, topped with fresh basil leaves. They pair wonderfully with a crisp green salad and a glass of Pinot Grigio to complement the rich, cheesy flavors.

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These Pesto Lasagna Stuffed Shells are a delightful way to bring the family together for a comforting, home-cooked dinner. With their golden, bubbly cheese and savory pesto filling, they are sure to become a requested favorite in your household.

Recipe FAQ

→ Can I make these stuffed shells ahead of time?

Yes, you can assemble the stuffed shells up to 24 hours before baking. Cover tightly with foil and refrigerate. When ready to bake, you may need to add 5-10 minutes to the cooking time.

→ How do I store leftovers?

Store leftover stuffed shells in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave or cover with foil and warm in a 350°F oven until heated through.

→ Can I freeze these pesto stuffed shells?

Yes, freeze before or after baking. If freezing before baking, assemble and wrap tightly. Thaw overnight in the refrigerator before baking. If freezing after baking, let cool completely, then freeze in portions.

→ What can I use instead of chicken?

You can substitute ground Italian sausage, spinach, or sautéed mushrooms. For a vegetarian version, increase the ricotta to 1 3/4 cups and add extra vegetables like chopped spinach or zucchini.

→ How do I prevent the shells from tearing?

Cook the pasta shells just until al dente as they will continue cooking in the oven. Handle gently when draining and stuffing. Rinse with cool water to stop cooking and make them easier to handle.

→ Can I use store-bought pesto?

Absolutely! Use high-quality store-bought pesto for convenience. If using homemade pesto, you may want to add a bit more to taste, as homemade versions can vary in intensity.