Pin Experience a lighter twist on a classic Italian-American comfort food with these Pesto Chicken Stuffed Shells Lite. Tender jumbo pasta shells are generously filled with a creamy blend of shredded chicken, Greek yogurt, and savory basil pesto, then baked to perfection in a tangy marinara sauce. It is a high-protein meal that delivers rich flavor without the heavy calories of traditional versions.
Pin The secret to this dish is the balance of textures. The jumbo pasta shells provide the perfect vessel for the nutrient-dense filling, where spinach and garlic add depth to every bite. Topped with bubbly mozzarella, this dish is as visually appealing as it is delicious.
Ingredients
- 16 jumbo pasta shells
- 2 cups cooked chicken breast, shredded
- 1/2 cup plain Greek yogurt (non-fat or low-fat)
- 1/4 cup basil pesto (store-bought or homemade)
- 1/4 cup grated Parmesan cheese
- 1/2 cup part-skim ricotta cheese
- 1 cup baby spinach, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 clove garlic, minced
- 2 cups marinara sauce
- 1/2 cup part-skim mozzarella cheese, shredded
- Fresh basil leaves (optional, for garnish)
Instructions
- Step 1
- Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
- Step 2
- Cook the jumbo pasta shells in salted boiling water according to package directions until al dente. Drain and set aside to cool.
- Step 3
- In a large bowl, combine shredded chicken, Greek yogurt, pesto, Parmesan, ricotta, spinach, salt, pepper, and garlic. Mix until well blended.
- Step 4
- Spread 1 cup of marinara sauce evenly over the bottom of the prepared baking dish.
- Step 5
- Fill each cooled pasta shell with 2–3 tablespoons of the chicken mixture and arrange the shells in the dish, seam side up.
- Step 6
- Spoon the remaining marinara sauce over the stuffed shells.
- Step 7
- Sprinkle mozzarella cheese evenly on top.
- Step 8
- Cover the dish with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes, or until cheese is melted and bubbly.
- Step 9
- Garnish with fresh basil leaves, if desired. Serve hot.
Zusatztipps für die Zubereitung
When boiling the pasta, ensure the shells are cooked just to al dente so they remain firm enough to stuff and don't become mushy during the baking process. Letting the shells cool completely before stuffing makes them much easier to handle.
Varianten und Anpassungen
For a vegetarian version, substitute the shredded chicken with sautéed mushrooms or cooked lentils. You can also adjust the seasoning based on the saltiness of your chosen pesto, whether homemade or store-bought.
Serviervorschläge
This hearty main dish pairs beautifully with a crisp green salad dressed in a light vinaigrette. To complete the meal, serve with a glass of chilled Pinot Grigio to complement the herbal and tangy notes of the dish.
Pin Pesto Chicken Stuffed Shells Lite proves that healthy eating doesn't have to mean sacrificing flavor. This well-balanced dish is sure to become a favorite for anyone looking for a satisfying, high-protein meal that feels like a treat.
Recipe FAQ
- → Can I make these stuffed shells ahead of time?
Yes, assemble the dish up to 24 hours in advance, cover tightly, and refrigerate. Add 5-10 minutes to baking time if cooking from cold.
- → What can I use instead of Greek yogurt?
Low-fat cottage cheese blended until smooth, or part-skim ricotta mixed with a splash of milk works well as substitutes.
- → How do I prevent shells from tearing during stuffing?
Cool shells completely after cooking. Handle gently and fill using a small spoon or piping bag for easier handling.
- → Can I freeze leftovers?
Yes, freeze individual portions or the entire dish in an airtight container for up to 3 months. Thaw overnight before reheating.
- → What sides pair well with this dish?
A crisp green salad with balsamic vinaigrette, garlic bread, or roasted vegetables like asparagus and zucchini complement the flavors beautifully.
- → How do I know when the shells are done baking?
The cheese should be melted and bubbly with golden-brown spots, and the sauce should be hot and bubbling around the edges.