Pesto Chicken Stuffed Shells Lite (Printable)

Tender jumbo shells filled with creamy pesto chicken and Greek yogurt, baked in marinara with melted mozzarella for a lighter Italian-inspired comfort dish.

# What You'll Need:

→ Pasta

01 - 16 jumbo pasta shells

→ Filling

02 - 2 cups cooked shredded chicken breast
03 - 1/2 cup plain non-fat Greek yogurt
04 - 1/4 cup basil pesto
05 - 1/4 cup grated Parmesan cheese
06 - 1/2 cup part-skim ricotta cheese
07 - 1 cup chopped baby spinach
08 - 1/4 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 1 clove garlic, minced

→ Assembly and Topping

11 - 2 cups marinara sauce
12 - 1/2 cup shredded part-skim mozzarella cheese
13 - Fresh basil leaves for garnish (optional)

# Method:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or oil.
02 - Bring salted water to a boil in a large pot. Add jumbo pasta shells and cook according to package directions until al dente. Drain thoroughly and set aside to cool.
03 - In a large mixing bowl, combine shredded chicken breast, Greek yogurt, basil pesto, Parmesan cheese, ricotta cheese, chopped spinach, salt, pepper, and minced garlic. Mix until well blended and fully incorporated.
04 - Spread 1 cup of marinara sauce evenly across the bottom of the prepared baking dish.
05 - Fill each cooled pasta shell with 2 to 3 tablespoons of the chicken mixture. Arrange filled shells in the baking dish with seam side facing upward.
06 - Spoon the remaining 1 cup of marinara sauce evenly over the stuffed shells.
07 - Sprinkle shredded mozzarella cheese evenly across the top of the dish.
08 - Cover the baking dish with aluminum foil and bake at 375°F for 25 minutes.
09 - Remove foil and bake for an additional 10 minutes, or until cheese is melted and bubbly.
10 - Garnish with fresh basil leaves if desired. Serve hot.

# Expert Advice:

01 -
  • It tastes like a restaurant-worthy Italian dish but sneaks in high protein and Greek yogurt so you actually feel good eating it.
  • The pesto-chicken filling is so creamy and herbaceous that no one will notice it's lighter than the traditional version.
  • You can make the whole thing ahead and bake it when you're ready, which makes weeknight dinners feel less chaotic.
02 -
  • Don't cook the pasta all the way to fully al dente in the pot—it will continue cooking in the oven, and overcooked shells fall apart when you try to fill them.
  • The pesto varies in saltiness depending on the brand, so always taste your filling mixture before baking and adjust the salt accordingly.
  • If you're making this ahead, assemble it completely, cover it with plastic wrap, and refrigerate it; just add 5 to 10 minutes to the covered baking time so the filling comes to temperature.
03 -
  • Use a small ice cream scoop to fill each shell evenly—it's faster than a spoon and you'll have consistent portions throughout the dish.
  • If your marinara sauce tastes acidic, stir in a tiny pinch of sugar or a splash of heavy cream to balance it; this makes the whole dish taste more refined.
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