Pesto Chicken Stuffed Shells Lite

Discover a lighter way to enjoy a classic comfort meal with these Pesto Chicken Stuffed Shells Lite. Featuring tender jumbo pasta shells filled with a protein-rich mixture of chicken, Greek yogurt, and herbaceous pesto, this dish offers all the creamy satisfaction of traditional Italian-American fare with a fresh, modern twist.

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By substituting some of the heavier cheeses with Greek yogurt and nutrient-dense spinach, this recipe maintains a luscious texture while keeping the fat content in check. It's a satisfying main dish that feels indulgent yet remains wholesome.

Ingredients

• Pasta: 16 jumbo pasta shells
• Filling: 2 cups cooked chicken breast (shredded), 1/2 cup plain Greek yogurt (non-fat or low-fat), 1/4 cup basil pesto, 1/4 cup grated Parmesan cheese, 1/2 cup part-skim ricotta cheese, 1 cup baby spinach (chopped), 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1 clove garlic (minced)
• Assembly & Topping: 2 cups marinara sauce, 1/2 cup part-skim mozzarella cheese (shredded), Fresh basil leaves (optional, for garnish)

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 salted boiling water according to package directions until al dente. Drain and set aside to cool.

Step 3

In a large bowl, combine shredded chicken, Greek yogurt, pesto, Parmesan, ricotta, spinach, salt, pepper, and garlic. Mix until well blended.

Step 4

Spread 1 cup of marinara sauce evenly over the bottom of the prepared baking dish.

Step 5

Fill each cooled pasta shell with 2–3 tablespoons of the chicken mixture and arrange the shells in the dish, seam side up.

Step 6

Spoon the remaining marinara sauce over the stuffed shells.

Step 7

Sprinkle mozzarella cheese evenly on top.

Step 8

Cover the dish with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes, or until cheese is melted and bubbly.

Step 9

Garnish with fresh basil leaves, if desired. Serve hot.

Zusatztipps für die Zubereitung

When preparing the filling, use a mixing bowl to combine the ingredients thoroughly. Since pesto brands vary in saltiness, taste the mixture before adding the extra salt. Ensure you have aluminum foil ready to prevent the cheese from browning too quickly during the initial bake.

Varianten und Anpassungen

To make this dish vegetarian, simply substitute the shredded chicken breast with sautéed mushrooms or cooked lentils. For the pesto, you can use either store-bought or homemade varieties, just be mindful that many pestos contain tree nuts like pine nuts.

Serviervorschläge

For a complete meal, serve these stuffed shells alongside a crisp green salad. The bright notes of the dish also pair beautifully with a glass of chilled Pinot Grigio.

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With only 410 calories and 35g of protein per serving, these Pesto Chicken Stuffed Shells are a delicious way to enjoy Italian cuisine while meeting your nutritional goals. Each bite is packed with savory chicken and zesty pesto, making it a guaranteed family favorite.

Cooking Q&A

→ 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 cooking from cold. You can also freeze unbaked shells for up to 3 months.

→ What can I use instead of Greek yogurt?

Light cream cheese or cottage cheese blended until smooth can replace the Greek yogurt. For a traditional version, use whole milk ricotta or a small amount of heavy cream mixed with the ricotta.

→ How do I prevent the shells from tearing during boiling?

Cook shells 1-2 minutes less than package directions since they'll finish cooking in the oven. Handle gently when draining and arrange on a clean towel to cool slightly before filling.

→ Can I use rotisserie chicken for this filling?

Rotisserie chicken works perfectly and adds extra flavor. Simply shred about 2 cups of meat, removing skin and bones. The seasoned chicken enhances the overall taste of the filling.

→ What sides pair well with this dish?

A crisp green salad with vinaigrette balances the richness. Steamed broccoli or roasted asparagus complement the Italian flavors. Warm garlic bread and a glass of Pinot Grigio complete the meal.

→ How many jumbo shells come in a box?

Most boxes contain about 40-45 jumbo shells. This recipe uses 16, so you'll have plenty left over. Boil extras as backup since some may tear during cooking.