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- 12 jumbo pasta shells - 1 cup cooked chicken, shredded - 1 cup fresh basil pesto - 1 cup creamy ricotta cheese - 1 cup shredded mozzarella cheese, divided - 1/2 cup grated Parmesan cheese - 1 large egg, lightly beaten - 1 teaspoon garlic powder - Salt and freshly ground black pepper to taste - 1 cup marinara sauce - Fresh basil leaves for garnish - Large pot for boiling pasta - Mixing bowl for filling - Baking dish for stuffed shells - Spoon or teaspoon for filling shells - Aluminum foil to cover the dish When choosing ingredients, think about freshness. Here are some tips: - Chicken: Look for cooked chicken that is moist and tender. - Pesto: Choose a bright green basil pesto. This shows freshness. - Ricotta Cheese: Pick ricotta that is creamy and not too watery. - Herbs: Fresh basil should look vibrant and fragrant. - Cheeses: Select cheeses that are firm and smell fresh. These tips will help you create a dish that sings with flavor! {{ingredient_image_2}} First, set your oven to 375°F (190°C). This will make sure it's hot when you are ready to bake. Next, fill a large pot with salted water. Bring the water to a rolling boil. Carefully add the jumbo pasta shells. Cook them for about 8 minutes until they are al dente. Once they are done, drain them in a colander and let them cool. This way, you can handle them without burning your hands. In a large bowl, combine the filling ingredients. Add 1 cup of shredded chicken, 1 cup of fresh basil pesto, and 1 cup of creamy ricotta cheese. Then, mix in half of the shredded mozzarella cheese and 1/2 cup of grated Parmesan cheese. Next, add 1 lightly beaten egg, 1 teaspoon of garlic powder, and a sprinkle of salt and pepper. Stir everything well until the filling is smooth and creamy. This mixture is what makes the dish so tasty! Now, it's time to stuff the shells. Once the shells are cool enough to hold, use a teaspoon to fill each shell with the chicken and pesto filling. Be generous but careful not to overfill. Arrange the filled shells in a greased baking dish. Make sure they fit snugly but do not overlap too much. This ensures even cooking and nice presentation. Next, pour 1 cup of marinara sauce evenly over the stuffed shells. Make sure every shell gets a good coating of sauce for added flavor. Then, sprinkle the remaining mozzarella cheese on top. Cover the baking dish with aluminum foil. This prevents the cheese from browning too fast. Bake in the preheated oven for 20 minutes. After that, remove the foil and bake for another 10 to 15 minutes. Look for the cheese to bubble and turn golden brown. This will make your dish look and taste amazing! To keep your pasta shells from sticking, use a few simple tricks. First, make sure to salt the water when you boil the shells. This adds flavor and helps reduce stickiness. After cooking, rinse the shells gently under cold water. This cooling step stops the cooking process and helps separate them. Lastly, toss the shells lightly in a bit of olive oil once they are drained. This adds flavor and keeps them from sticking together. For a creamy filling, combine your ingredients well. Mix the ricotta cheese with the pesto and shredded chicken until smooth. The key is to stir gently but thoroughly. Adding the egg helps bind everything together, making your filling rich and creamy. Use fresh ingredients like basil for an extra burst of flavor. If you like a bit of texture, try mixing in some chopped spinach or sun-dried tomatoes. You can easily personalize your stuffed shells. Add spices like Italian seasoning or crushed red pepper for a kick. Fresh herbs can brighten the dish; consider using parsley or thyme. For added flavor, fold in some sautéed mushrooms or bell peppers into the filling. If you want a twist, try using different cheeses like feta or goat cheese. The options are endless, so feel free to get creative! Pro Tips Use Fresh Ingredients: Opt for fresh basil and high-quality chicken for the best flavor in your stuffed shells. Customize Your Filling: Feel free to add vegetables like spinach or sun-dried tomatoes to the filling for extra nutrients and flavor. Make Ahead: Prepare the stuffed shells in advance and refrigerate them. Just add a few extra minutes to the baking time when ready to serve. Experiment with Cheeses: Try mixing different cheeses such as feta or goat cheese with the ricotta for a unique taste. {{image_4}} If you want to make a vegetarian version, you have great options. You can use sautéed vegetables like spinach, mushrooms, or bell peppers. These add color and texture. You can also swap the chicken with cooked lentils or chickpeas. Both add protein and keep it hearty. Mixing in some artichoke hearts or sun-dried tomatoes gives extra flavor. Don't forget to add some herbs like oregano or thyme for a fresh taste. While marinara sauce is tasty, you can try other sauces too. A creamy alfredo sauce can add richness that complements the stuffed shells. You could also use a pesto cream sauce for added basil flavor. If you like a kick, consider a spicy arrabbiata sauce. Each sauce changes the dish's vibe, so feel free to experiment. Cheese makes everything better! Instead of just mozzarella, consider adding goat cheese or feta for a tangy twist. Mixing in some smoked gouda gives a nice depth of flavor. You might even try a blend of cheeses, like cheddar and parmesan. Each cheese adds its own unique taste, so mix and match to find your favorite combination. To store leftovers, let the stuffed shells cool down completely. Transfer them to an airtight container. Make sure to cover the dish tightly to keep out air. This helps to keep your food fresh. Store them in the fridge for up to three days. If you want to keep them longer, freezing is a great option. When you reheat stuffed shells, the goal is to keep them moist. Place the shells in an oven-safe dish. Add a splash of marinara sauce to prevent them from drying out. Cover the dish with foil to lock in moisture. Heat in a preheated oven at 350°F (175°C) for about 20 minutes. Check if they are heated through before serving. You can also microwave them, but use a lower power to avoid drying out the cheese. To freeze stuffed shells, prepare them as usual but do not bake. Arrange the filled shells in a single layer in a baking dish. Cover tightly with plastic wrap, then with foil. Label the dish with the date and type of dish. They can last in the freezer for up to three months. When ready to enjoy, thaw overnight in the fridge and then bake as instructed. This method keeps them tasty and fresh for your next meal. Yes, you can use regular pasta. Just choose a shape that holds the filling well. Bowtie or penne work nicely. You may need to adjust the cooking time to get the pasta just right. If you need a substitute, try cottage cheese or cream cheese. Both will give a nice texture. You can also use Greek yogurt for a lighter option. Just blend it well to make it smooth. To make this dish gluten-free, use gluten-free jumbo shells. Many brands offer good options. Check the ingredients in your pesto too. Make sure it’s free from gluten. Yes, you can prepare this dish ahead of time. Stuff the shells and cover them tightly. Store them in the fridge for up to a day. When ready, just bake it straight from the fridge. You may need to add a few extra minutes to the cooking time. This blog post covers all you need to know about stuffed pasta shells. We explored ingredients, essential tools, and tips for choosing fresh items. I shared clear, step-by-step instructions for delicious filling and baking. You learned handy tricks to avoid sticking and make a creamy filling. Plus, we discussed variations, storage tips, and answered common questions. Now, you have all the tools to make this dish a hit. Enjoy your cooking and happy eating!

Pesto Chicken Stuffed Shells

Delicious jumbo pasta shells filled with a creamy chicken and pesto mixture, topped with marinara and melted cheese.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

  • 12 pieces jumbo pasta shells
  • 1 cup cooked chicken, shredded
  • 1 cup fresh basil pesto
  • 1 cup creamy ricotta cheese
  • 1 cup shredded mozzarella cheese, divided
  • 0.5 cup grated Parmesan cheese
  • 1 large egg, lightly beaten
  • 1 teaspoon garlic powder
  • to taste Salt and freshly ground black pepper
  • 1 cup marinara sauce
  • for garnish Fresh basil leaves

Instructions
 

  • Preheat the Oven: Set your oven to preheat at 375°F (190°C) to ensure it is hot and ready for baking.
  • Cook the Pasta: In a large pot, bring salted water to a rolling boil. Carefully add the jumbo pasta shells and cook until they are al dente, which should take about 8 minutes. Once cooked, drain the shells and let them cool slightly so you can handle them without burning your fingers.
  • Prepare the Filling: In a spacious mixing bowl, combine the shredded cooked chicken, fresh basil pesto, creamy ricotta cheese, half of the shredded mozzarella, grated Parmesan cheese, the lightly beaten egg, garlic powder, and a sprinkle of salt and pepper. Stir the mixture thoroughly until all ingredients are well combined and the filling is smooth.
  • Stuff the Shells: Once the shells are cool enough to hold, use a teaspoon to generously fill each shell with the chicken-pesto mixture. Arrange the filled shells in a greased baking dish, ensuring they are snug but not overlapping excessively.
  • Add Marinara Sauce: Evenly pour marinara sauce over the stuffed shells, ensuring each shell is well coated for added flavor. Finish by sprinkling the remaining shredded mozzarella cheese generously on top for a melty, cheesy layer.
  • Bake: Cover the baking dish with aluminum foil to prevent the cheese from browning too quickly. Bake in the preheated oven for 20 minutes. Afterward, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbling and turning a lovely golden brown.
  • Garnish and Serve: Upon removing from the oven, allow the dish to rest for a few minutes. Just before serving, garnish with vibrant fresh basil leaves to add a pop of color and a hint of freshness.

Notes

For an attractive presentation, consider serving the stuffed shells on a rustic platter drizzled with additional marinara sauce and garnished with extra basil leaves.
Keyword chicken, pasta, pesto, stuffed shells