Pesto Chicken Stuffed Shells Lite (Printable)

Creamy pesto chicken filling meets jumbo pasta shells in zesty marinara. A lighter comfort food 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

# Method:

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

# Expert Advice:

01 -
  • It tastes like comfort food but won't leave you feeling weighed down afterward.
  • The Greek yogurt trick makes it protein-packed without any weird aftertaste—seriously, no one will guess it's the secret ingredient.
  • You can stuff these shells ahead of time and just pop them in the oven when you're ready, making weeknight dinners feel effortless.
02 -
  • Don't overcook your pasta shells or they'll tear when you're stuffing them—al dente is non-negotiable here.
  • The Greek yogurt needs to be plain and unsweetened, or you'll end up with a weird flavor that throws everything off.
03 -
  • Use a small ice cream scoop to portion the filling into shells—it's faster, cleaner, and keeps portions consistent.
  • If your marinara sauce is quite thin, add a tablespoon or two of tomato paste to thicken it slightly so it clings better to the shells.
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