Pesto Chicken Stuffed Shells Lite (Printable)

Tender shells filled with creamy pesto chicken and baked in marinara sauce for a lighter Italian-inspired comfort meal.

# 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 butter.
02 - Cook the jumbo pasta shells in a large pot of salted boiling water according to package directions until al dente. Drain thoroughly and set aside to cool.
03 - In a large mixing bowl, combine shredded chicken, Greek yogurt, basil pesto, grated Parmesan cheese, ricotta cheese, chopped spinach, salt, black pepper, and minced garlic. Mix until thoroughly blended.
04 - Spread 1 cup of marinara sauce evenly over the bottom of the prepared baking dish.
05 - Fill each cooled pasta shell with 2 to 3 tablespoons of the chicken mixture. Arrange the stuffed shells seam side up in the baking dish.
06 - Spoon the remaining marinara sauce evenly over the stuffed shells.
07 - Sprinkle shredded mozzarella cheese evenly across the top of the shells.
08 - Cover the baking dish with aluminum foil and bake for 25 minutes.
09 - Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
10 - Garnish with fresh basil leaves if desired. Serve immediately while hot.

# Expert Tips:

01 -
  • High in protein without feeling heavy or obligatory—your body and taste buds both win.
  • The pesto-Greek yogurt combo creates this creamy, tangy richness that makes you forget you're eating "healthier."
  • Comes together in under an hour, which means you can actually make it on a weeknight without stress.
02 -
  • Don't overcook the pasta shells—they continue cooking in the oven, so al dente is non-negotiable or you'll end up with mushy shells.
  • Taste your filling mixture before stuffing, especially the salt level, because the pesto can vary wildly in saltiness depending on the brand.
  • The foil cover is essential for the first 25 minutes; without it, your cheese browns too quickly and the filling won't heat through.
03 -
  • If your filling seems too wet, let it sit in the fridge for an hour before stuffing—some moisture from the spinach and yogurt will settle and you'll have better consistency.
  • Make the filling the night before and store it covered; flavors meld overnight and stuffing goes faster when you're not waiting for things to come together.
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