Pesto Chicken Stuffed Shells Lite

Indulge in a lighter version of a classic Italian comfort dish with these Pesto Chicken Stuffed Shells Lite. Featuring tender jumbo pasta shells overflowing with a savory blend of shredded chicken, Greek yogurt, and herbaceous basil pesto, this recipe offers a high-protein meal that is as satisfying as it is wholesome. Baked in a vibrant marinara sauce and topped with melted mozzarella, it brings a restaurant-quality experience right to your home kitchen.

Save

The combination of zesty marinara and creamy pesto creates a delightful harmony of flavors. Each shell is perfectly portioned, making it an ideal choice for family dinners or impressive meal prepping. The final touch of fresh basil adds a burst of aroma that elevates the entire dish.

Ingredients

• 12 jumbo pasta shells
• 2 cups cooked chicken breast, finely shredded
• 1/2 cup plain Greek yogurt (2% or nonfat)
• 1/4 cup prepared basil pesto
• 1/3 cup grated Parmesan cheese
• 1/2 cup part-skim mozzarella cheese, shredded (for filling)
• 1 large egg
• 1 garlic clove, minced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups marinara sauce (store-bought or homemade)
• 1/2 cup part-skim mozzarella cheese, shredded (for topping)
• 2 tablespoons fresh basil, chopped (optional garnish)

Instructions

Step 1

Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.

Step 2

Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.

Step 3

In a large bowl, combine shredded chicken, Greek yogurt, pesto, Parmesan, mozzarella, egg, garlic, salt, and pepper. Mix until fully incorporated.

Step 4

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

Step 5

Stuff each cooked shell with about 2 tablespoons of the chicken filling and arrange the shells, open side up, in the baking dish.

Step 6

Spoon the remaining marinara sauce over the stuffed shells. Sprinkle with the remaining mozzarella cheese.

Step 7

Cover with foil and bake for 20 minutes. Remove the foil and bake an additional 8–10 minutes until bubbly and lightly golden.

Step 8

Remove from oven and let stand 5 minutes. Garnish with fresh basil before serving if desired.

Zusatztipps für die Zubereitung

For the quickest preparation, utilize a store-bought rotisserie chicken. Simply shred the breast meat while the pasta shells are boiling to save significant prep time.

Varianten und Anpassungen

You can easily increase the vegetable content by mixing finely chopped fresh spinach or sautéed mushrooms into the chicken filling before stuffing the shells.

Serviervorschläge

Complete this Italian-inspired meal by serving the shells with a crisp green salad and warm garlic bread. For wine enthusiasts, a glass of dry Italian white wine, such as Pinot Grigio, pairs wonderfully with the pesto and marinara flavors.

Save

This Pesto Chicken Stuffed Shells Lite recipe is a testament to how healthy eating can still feel like an indulgence. With its perfect balance of protein, complex carbs, and vibrant flavors, it is sure to become a new favorite in your weeknight rotation.

Cooking Q&A

→ Can I make these stuffed shells ahead of time?

Yes, 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 covered baking time since they'll be cold.

→ What makes this version lighter than traditional stuffed shells?

Greek yogurt replaces some of the traditional ricotta and higher-fat cheeses, significantly reducing calories while adding protein. Part-skim mozzarella and measured portions keep the rich flavor with less fat.

→ Can I freeze pesto chicken stuffed shells?

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

→ What type of chicken works best for the filling?

Fine shred texture works best for easy stuffing. Rotisserie chicken is excellent for convenience, or poach and shred boneless chicken breasts. The key is fine, consistent shreds that incorporate smoothly into the creamy yogurt-pesto mixture.

→ How do I know when the stuffed shells are done baking?

The stuffed shells are finished when the marinara sauce is bubbling around the edges, the cheese on top is melted and lightly golden, and the filling feels hot when you insert a knife into the center shell—about 28-30 minutes total.

→ Can I add vegetables to the filling?

Definitely. Sautéed spinach, chopped mushrooms, or even diced bell peppers work wonderfully. Squeeze excess moisture from cooked vegetables before adding to prevent the filling from becoming watery.