Pesto Chicken Stuffed Shells Lite (Printable Version)

Tender shells filled with pesto chicken, Greek yogurt & cheese, baked in marinara for a lighter Italian twist.

# What You'll Need:

→ Pasta

01 - 16 jumbo pasta shells

→ Filling

02 - 2 cups cooked chicken breast, shredded
03 - 1/2 cup plain Greek yogurt, non-fat or low-fat
04 - 1/4 cup basil pesto
05 - 1/4 cup grated Parmesan cheese
06 - 1/2 cup part-skim ricotta cheese
07 - 1 cup baby spinach, chopped
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 part-skim mozzarella cheese, shredded
13 - Fresh basil leaves for garnish, optional

# Directions:

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 in a strainer and set aside to cool completely.
03 - In a large mixing bowl, combine shredded chicken, Greek yogurt, basil pesto, Parmesan cheese, ricotta cheese, chopped spinach, salt, pepper, and minced garlic. Mix thoroughly until the filling is uniform and well blended.
04 - Spread 1 cup of marinara sauce evenly across the bottom of the prepared 9x13-inch baking dish.
05 - Fill each cooled pasta shell with 2 to 3 tablespoons of the chicken filling mixture. Arrange filled shells seam side up in the baking dish.
06 - Spoon the remaining marinara sauce evenly over the top of the stuffed shells.
07 - Sprinkle shredded part-skim mozzarella cheese evenly across the top of the sauce-covered shells.
08 - Cover the baking dish with aluminum foil. Place in the preheated 375°F oven and bake for 25 minutes.
09 - Remove the foil from the baking dish and continue baking for an additional 10 minutes, until the cheese is melted and bubbly.
10 - Remove from oven and garnish with fresh basil leaves if desired. Serve while hot.

# Additional Tips::

01 -
  • Greek yogurt keeps the filling creamy and rich without the heaviness of traditional cream cheese or heavy cream.
  • You can prep the shells and filling in advance, then assemble and bake when company arrives.
  • Each shell is its own tidy, scoopable portion, so serving feels effortless and looks impressive.
  • The spinach and pesto sneak in bright, herby flavor that even picky eaters tend to love.
02 -
  • Don't overcook the pasta shells or they'll tear when you try to stuff them; aim for al dente and handle them gently.
  • If your pesto is very oily, blot it lightly with a paper towel before mixing to keep the filling from getting greasy.
  • Let the baked dish rest for 5 minutes after it comes out of the oven so the filling sets and doesn't spill out when you scoop.
03 -
  • Lay the cooked shells on a lightly oiled baking sheet while they cool so they don't stick together or to the counter.
  • Use a small spoon or a piping bag to fill the shells quickly and neatly, especially if you're making a big batch.
  • Taste your filling before you start stuffing and adjust the salt, pepper, or pesto to your liking; it's much easier to tweak now than after everything is baked.
Return