Pesto Chicken Stuffed Shells Lite (Print)

Tender jumbo shells stuffed with creamy Greek yogurt pesto chicken filling, baked in zesty marinara sauce.

# Components:

→ 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 & Topping

11 - 2 cups marinara sauce
12 - 1/2 cup part-skim mozzarella cheese, shredded
13 - 2 tablespoons fresh basil, chopped

# Directions:

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 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 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 -
  • The Greek yogurt keeps everything lush and tangy without the guilt of ricotta-heavy versions.
  • Protein-packed enough that you actually feel satisfied, not like you're eating a sad diet version of something.
  • Tastes like you fussed over it for hours when it's genuinely doable on a weeknight.
02 -
  • Don't skip the cooling step after cooking the shells or they'll be too soft to stuff—five minutes on the counter makes them workable without being fragile.
  • The filling needs that egg to hold together properly; without it you end up with a loose mixture that separates during baking.
03 -
  • If your marinara sauce tastes too acidic, stir in a pinch of sugar right before assembling—it mellows things out without making it sweet.
  • Shred your chicken fine rather than chunky so the filling distributes evenly and stuffs smoothly into each shell.
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