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- 20 jumbo pasta shells - 2 cups cooked chicken, shredded - 1 cup fresh basil pesto - 1 cup ricotta cheese - 1 cup mozzarella cheese, shredded - 1/2 cup grated Parmesan cheese - 1 teaspoon garlic powder - 1/2 teaspoon salt - 1/4 teaspoon pepper - 1 cup marinara sauce - Fresh basil leaves for garnish (optional) Gathering the right ingredients is key to making tasty pesto chicken stuffed shells. Start with jumbo pasta shells. They hold the filling well. Next, use cooked chicken that is shredded. This helps it mix easily with the other flavors. Fresh basil pesto gives a bright taste. Ricotta cheese adds creaminess. Mozzarella cheese is great for melting, while grated Parmesan gives a nice salty kick. Garlic powder adds depth, and salt and pepper balance the dish. Marinara sauce acts as a base and adds moisture. You can garnish with fresh basil leaves for a pop of color. Using fresh and high-quality ingredients makes all the difference. It enhances flavor and texture. So, make sure to pick the best! {{ingredient_image_1}} 1. Preheat your oven to 375°F (190°C). This step helps cook your dish evenly. 2. Cook the jumbo pasta shells according to the package instructions. Aim for al dente, then drain and let them cool slightly. 3. In a large bowl, mix the shredded chicken, basil pesto, ricotta cheese, garlic powder, salt, and pepper. Stir until smooth. 1. When the pasta shells are cool enough to handle, use a spoon or your hands to stuff each shell with the chicken and pesto mixture. Fill them well but avoid overstuffing. 2. Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish. This keeps the shells from sticking. 1. Arrange the stuffed shells in the dish with the open side facing up. 2. Pour the remaining marinara sauce over the top of the shells. 3. Evenly sprinkle the mozzarella cheese and grated Parmesan cheese over the stuffed shells. 4. Cover the dish with aluminum foil and bake for 25 minutes at 375°F. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden. 5. Once done, take the dish out of the oven. Let it cool for a few minutes before serving. To keep pasta shells from sticking, add a splash of oil to the water. Stir the shells gently as they cook. Once drained, rinse them with cold water. This helps them cool and prevents sticking. For melting cheese evenly, use shredded cheese instead of blocks. Spread it out evenly over the shells. Cover the dish with foil while baking to trap heat. This helps the cheese melt nicely. Remove the foil near the end to brown the top. Garnish your dish with fresh basil leaves. This adds color and a fresh taste. You can also drizzle a bit of extra pesto on top. It makes the dish pop! For side dishes, a simple green salad pairs well. Garlic bread is another great choice. Both add a nice touch to your meal. Want to add some heat? Sprinkle chili flakes on top before serving. It gives the dish a nice kick. You can also mix in veggies. Spinach or diced bell peppers work great in the stuffing. They add color and extra nutrition. Just chop them small so they fit well in the shells. Pro Tips Use Fresh Ingredients: Fresh basil pesto and high-quality cheeses will elevate the flavor of your stuffed shells, making them more aromatic and delicious. Customize the Filling: Feel free to add vegetables like spinach or sun-dried tomatoes to the chicken and pesto mixture for added nutrition and flavor complexity. Make Ahead: Prepare the stuffed shells in advance and store them in the refrigerator before baking. This allows the flavors to meld together and saves you time on busy days. Cheese Variations: Experiment with different types of cheese, such as goat cheese or feta, for a unique twist on the traditional flavors in your stuffed shells. {{image_2}} You can change the protein in this dish easily. Try using shredded turkey instead of chicken. For a plant-based option, use shredded jackfruit or tofu. Each swap gives a new taste while keeping it hearty. Cheese lovers can also mix it up. If you prefer dairy-free cheese, use a vegan mozzarella or ricotta. This way, everyone can enjoy it without missing out on flavor. While marinara sauce is great, don't hesitate to switch it up. A creamy white sauce can add a rich flavor. You could also try using different types of pesto, like sun-dried tomato or arugula. Each option gives a fresh twist on the dish. For gluten-free needs, look for marinara brands that are gluten-free. They can keep your meal safe for those with gluten sensitivities. You can get creative with the stuffing. Try adding chopped spinach, bell peppers, or zucchini to the chicken mix. These veggies add color and extra nutrients. If you're following a keto or vegetarian diet, you can stuff the shells with just cheese and herbs. Use ricotta, spinach, and garlic for a tasty vegetarian option. Each variation makes the dish unique and special. After cooking, let your pesto chicken stuffed shells cool down. Once they reach room temperature, store them in an airtight container. This helps keep them fresh. In the fridge, they stay good for about 3 to 5 days. If you want to enjoy them later, proper cooling is key. To freeze leftovers, place the stuffed shells in a single layer on a baking sheet. Once they're frozen solid, transfer them to a freezer-safe bag. Remove as much air as possible from the bag before sealing. The shells can stay frozen for up to 3 months. When you're ready to eat, reheat them in the oven at 375°F (190°C). Cover with foil to prevent drying out. Bake for about 30 minutes or until heated through. For busy days, you can prepare these stuffed shells ahead of time. Assemble them in your baking dish but don’t bake right away. Cover and store them in the fridge for up to 24 hours. When it’s time to eat, just pop them in the oven. This saves you time and still gives you a homemade meal! To reheat your stuffed shells, use the oven for best results. Preheat the oven to 350°F (175°C). Place the shells in a baking dish. Add a splash of marinara sauce on top to keep them moist. Cover the dish with foil to trap steam. Bake for about 20 minutes. This helps keep the cheese melted and the pasta tender. Yes, you can! Make the dish up to the baking step. Cover it well and store it in the fridge for up to two days. When ready to bake, just add a few extra minutes to the cooking time. For longer storage, freeze the unbaked dish. Wrap it tightly in plastic wrap and foil. This way, it lasts for up to three months. To lower calories and fat, use low-fat ricotta cheese and part-skim mozzarella. You can also swap some chicken for veggies like spinach or zucchini. Use whole wheat pasta shells for more fiber. Finally, cut back on the cheese if you like. These small changes keep the flavor while making it lighter. This blog post covered how to make delicious Pesto Chicken Stuffed Shells. We explored the key ingredients, step-by-step instructions, and tips for perfecting your dish. I shared ideas for variations and ways to store leftovers. Remember, cooking can be fun and easy. Play with flavors or try new ingredients. Enjoy your meal prep, and savor each bite of this tasty dish!

Pesto Chicken Stuffed Shells

Delicious jumbo pasta shells filled with a savory chicken and pesto mixture, topped with marinara and cheeses.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 400 kcal

Ingredients
  

  • 20 pieces jumbo pasta shells
  • 2 cups cooked chicken, shredded
  • 1 cup fresh basil pesto
  • 1 cup ricotta cheese
  • 1 cup mozzarella cheese, shredded
  • 0.5 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 0.5 teaspoon salt
  • 0.25 teaspoon pepper
  • 1 cup marinara sauce
  • optional fresh basil leaves for garnish

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.
  • In a large mixing bowl, combine the shredded chicken, basil pesto, ricotta cheese, garlic powder, salt, and pepper. Mix until well combined.
  • Once the pasta shells are cool enough to handle, carefully stuff each shell with the chicken and pesto mixture, using a spoon or your hands.
  • Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.
  • Arrange the stuffed shells in the dish, open side up, and pour the remaining marinara sauce over the top.
  • Sprinkle the shredded mozzarella cheese and grated Parmesan cheese evenly over the stuffed shells.
  • Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.
  • Remove from the oven and let it cool for a few minutes before serving.

Notes

Garnish with fresh basil leaves on top before serving to add a pop of color and freshness. Serve with a side salad for a complete meal.
Keyword chicken, pasta, pesto, stuffed shells