Pesto Chicken Stuffed Shells Lite (Printable)

Jumbo shells filled with creamy pesto chicken and Greek yogurt, baked in marinara with melted mozzarella for a protein-packed Italian classic.

# What You'll Need:

→ Pasta

01 - 12 jumbo pasta shells

→ Chicken Filling

02 - 2 cups cooked chicken breast, finely shredded
03 - 1/2 cup plain Greek yogurt (2% or nonfat)
04 - 1/4 cup prepared basil pesto
05 - 1/3 cup grated Parmesan cheese
06 - 1/2 cup part-skim mozzarella cheese, shredded
07 - 1 large egg
08 - 1 garlic clove, minced
09 - 1/4 teaspoon salt
10 - 1/4 teaspoon black pepper

→ Sauce and Topping

11 - 2 cups marinara sauce
12 - 1/2 cup part-skim mozzarella cheese, shredded
13 - 2 tablespoons fresh basil, chopped (optional garnish)

# How to Make It:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or butter.
02 - Bring a large pot of salted water to a boil. Cook jumbo pasta shells according to package directions until al dente. Drain and set aside to cool slightly.
03 - In a large mixing bowl, combine shredded chicken, Greek yogurt, basil pesto, Parmesan cheese, mozzarella cheese, egg, minced garlic, salt, and black pepper. Mix until fully incorporated.
04 - Spread 1 cup of marinara sauce evenly across the bottom of the prepared baking dish.
05 - Stuff each cooked shell with approximately 2 tablespoons of chicken filling. Arrange stuffed shells open side up in the baking dish.
06 - Spoon remaining marinara sauce over stuffed shells. Sprinkle with remaining shredded mozzarella cheese.
07 - Cover baking dish with aluminum foil and bake for 20 minutes.
08 - Remove foil and bake an additional 8 to 10 minutes until bubbly and lightly golden on top.
09 - Remove from oven and let stand 5 minutes. Garnish with fresh basil before serving if desired.

# Expert Suggestions:

01 -
  • High Protein: With 36g of protein per serving, this dish keeps you full and energized.
  • Better-for-You Ingredients: Greek yogurt provides a creamy texture while reducing overall fat compared to traditional cheese-only fillings.
  • Easy Preparation: Using simple pantry staples and cooked chicken, this meal comes together in under an hour.
02 -
  • Al Dente Shells: Be sure to cook the pasta just until al dente; overcooking at the boiling stage can cause the shells to break when you try to stuff them.
  • Allergen Awareness: Pesto often contains tree nuts (like pine nuts or walnuts). Always check the label of your prepared pesto if you have dietary restrictions.
  • Baking Finish: For a deeper golden crust on top, you can briefly broil the shells for 1-2 minutes after the final baking step, watching closely to prevent burning.
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