Description
This delicious Pesto Chicken Stuffed Shells recipe combines tender jumbo pasta shells filled with a flavorful mixture of shredded chicken, ricotta, mozzarella, Parmesan, and basil pesto. Baked to bubbly perfection with marinara sauce and topped with fresh basil, it’s a comforting Italian-American main course that’s perfect for family dinners or special occasions.
Ingredients
Scale
Pasta
- 20 jumbo pasta shells
Filling
- 2 cups cooked shredded chicken breast
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 3/4 cup basil pesto
- 1 large egg
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Sauce and Toppings
- 2 cups marinara sauce
- 1/2 cup shredded mozzarella cheese (for topping)
- 1/4 cup grated Parmesan cheese (for topping)
- 1 tablespoon olive oil
- 2 tablespoons chopped fresh basil for garnish
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Cook Pasta Shells: Cook the jumbo pasta shells according to package instructions until al dente, then drain and set aside to cool enough for handling.
- Make Filling: In a large bowl, combine shredded chicken, ricotta cheese, 1/2 cup shredded mozzarella, 1/4 cup grated Parmesan, basil pesto, beaten egg, minced garlic, salt, and black pepper. Mix thoroughly until all ingredients are evenly incorporated.
- Assemble Casserole: Spread the marinara sauce evenly over the bottom of the prepared baking dish. Spoon the chicken pesto mixture into each cooked shell gently and arrange them in a single layer over the sauce.
- Add Toppings: Drizzle the olive oil lightly over the arranged stuffed shells. Sprinkle the remaining 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese evenly over the top for a golden, bubbly crust.
- Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. This allows the flavors to meld and fills to heat through.
- Bake Uncovered: Remove the foil and continue baking for an additional 10 to 15 minutes, or until the cheese is melted, bubbly, and lightly browned on top.
- Rest and Garnish: Remove from the oven and let the dish rest for 5 minutes before serving. Garnish with chopped fresh basil to add a fresh, aromatic finish.
Notes
- Rotisserie chicken is a great shortcut for this recipe and adds roasting flavor.
- For extra nutrition and flavor, add a handful of chopped spinach to the filling mixture.
- You can substitute Alfredo sauce for marinara if you prefer a creamier, richer dish.
