Pin My sister called me one Tuesday asking if I could make something that felt indulgent but wouldn't derail her fitness goals, and I found myself staring at a container of Greek yogurt thinking about how to sneak it into comfort food. That's when these stuffed shells came together—creamy, pesto-forward, but grounded in protein rather than heavy cream. The first batch disappeared so fast I barely got a photo, and now it's become my go-to move when I want to impress without spending two hours in the kitchen.
I made this for a dinner party where someone mentioned they were watching their carbs and dairy intake, and I realized halfway through plating that I'd actually created something everyone could enjoy without feeling like they were missing out. Watching my friend take that first bite and then immediately ask for the recipe felt like the real win.
Ingredients
- Jumbo pasta shells: These need to be sturdy enough to hold filling without tearing, so don't skip the jumbo size—regular shells will fall apart on you.
- Cooked chicken breast: Rotisserie chicken from the grocery store works brilliantly here and saves you actual time, though home-cooked and shredded is just as good.
- Plain Greek yogurt: The 2% version gives you creaminess without the density; nonfat works if that's what you have, but the texture shifts slightly.
- Prepared basil pesto: Store-bought is perfectly fine and honestly what I use most often—no shame in taking shortcuts on ingredients you didn't make yourself.
- Parmesan and part-skim mozzarella: These two together give you flavor and stretch without weighing everything down; the part-skim makes a real difference in the final texture.
- Large egg: This binds everything together so the filling stays cohesive when you're stuffing and baking; skip it and things get too loose.
- Marinara sauce: Go for a brand you actually like eating plain, because it's the backbone here—your filling sits in it for half an hour.
- Fresh basil: Optional but genuinely transforms the final moment; even a small handful makes it look intentional.
Instructions
- Set up your stage:
- Preheat your oven to 375°F and lightly grease a 9x13-inch baking dish—you're creating an environment where everything will bubble and brown evenly without sticking to the sides.
- Cook the shells just right:
- Bring salted water to a rolling boil and cook the jumbo shells until they're just barely al dente, about a minute or two before the package says they're done. They'll soften more in the oven, so you want them to have a tiny bit of resistance when you lift one out.
- Build your filling:
- In a large bowl, combine the shredded chicken, Greek yogurt, pesto, both cheeses, egg, minced garlic, salt, and pepper, stirring until everything is evenly distributed and no streaks of yogurt remain. This is where you taste and adjust—if it needs more salt or pesto punch, now's the time.
- Layer the foundation:
- Spread one cup of marinara sauce across the bottom of your baking dish in an even layer, giving everything a sauce cushion to sit on so nothing sticks or dries out.
- Stuff with intention:
- Working shell by shell, spoon about two tablespoons of filling into each one and nestle them open-side up in the dish—you're creating little boats, not trying to pack them like they're going somewhere. If you overstuff, the filling will leak out during baking and make a mess of your sauce.
- Sauce and cover:
- Spoon the remaining marinara over everything and sprinkle the final half cup of mozzarella on top, then cover tightly with foil. The foil keeps steam in and prevents the top from browning too fast while the filling cooks through.
- First bake covered:
- Bake covered for 20 minutes so the filling sets and the shells warm all the way through, then remove the foil to let things brown and bubble for another 8 to 10 minutes.
- Rest before serving:
- Let everything sit for five minutes out of the oven—this helps the filling firm up and makes plating cleaner. Garnish with fresh basil if you have it and feel like it.
Pin There's something deeply satisfying about pulling a bubbling dish out of the oven that smells like a proper Italian grandmother made it, knowing you're about to serve something that's actually good for you. That moment when someone realizes they're eating something indulgent but also protein-forward always feels like a small kitchen victory.
How to Customize This Without Breaking It
I've stirred finely chopped spinach and sautéed mushrooms directly into the filling with excellent results, and once I added sun-dried tomatoes because I had them open in the fridge. The beauty here is that the chicken and yogurt base can handle additions without falling apart, so think of it as a canvas rather than a strict formula.
Timing and Make-Ahead Strategy
You can stuff the shells up to four hours ahead and keep them covered in the fridge, then just pop them in the oven when you're ready to eat—the baking time stays the same. I've also frozen unbaked assembled dishes and baked them straight from frozen, adding just five minutes to the covered baking time, though the sauce gets a bit thinner.
What Pairs Well on the Side
A bright green salad with lemon dressing cuts through the richness beautifully, and garlic bread is never wrong if you're in the mood for it. For wine, a crisp Pinot Grigio or Vermentino feels right without competing with what's already on the plate.
- Roasted broccolini with garlic and red pepper flakes adds color and nutrition without feeling like an afterthought.
- A simple arugula salad with shaved Parmesan and lemon brings freshness that balances the creamy shells perfectly.
- Crusty bread for soaking up extra sauce is always a smart play.
Pin This dish has somehow become the thing I make when I want to feel like I've cooked something real without the afternoon commitment. It sits somewhere between weeknight dinner and company-worthy main, which is exactly where most of us actually want to eat.
Recipe FAQ
- → Can I make these stuffed shells ahead of time?
Yes, you can assemble the entire dish up to 24 hours in advance. Cover tightly and refrigerate before baking. You may need to add 5-10 minutes to the baking time if baking cold from the refrigerator.
- → What can I substitute for the Greek yogurt?
Ricotta cheese works well as a substitute for Greek yogurt. Use about 3/4 cup of ricotta in place of the 1/2 cup Greek yogurt for similar texture and creaminess.
- → How do I store leftovers?
Store leftover stuffed shells in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or covered in a 350°F oven until warmed through.
- → Can I freeze these stuffed shells?
Yes, freeze before or after baking. If freezing unbaked, thaw overnight in the refrigerator before baking. If freezing baked leftovers, wrap tightly and freeze for up to 2 months.
- → What type of chicken works best?
Rotisserie chicken works perfectly for quick preparation. Alternatively, poach or bake chicken breasts specifically for this dish. The key is finely shredding the chicken for easy stuffing.
- → How many shells should I plan per person?
This recipe yields 4 servings with about 3 stuffed shells per person. Adjust portion sizes based on appetite and what you're serving alongside—garlic bread and salad make it more filling.