Pesto Chicken Stuffed Shells

My sister called me one Tuesday asking for something lighter than her usual stuffed shells, and honestly, I almost suggested she just order in. But then it hit me: what if I swapped the heavy ricotta for Greek yogurt and stirred in some pesto? That first forkful changed everything. The shells were still tender and comforting, but somehow brighter, less heavy on the stomach, and the pesto brought this herbaceous lift that made everyone at the table pause mid-bite to ask what was different.

I made this for a potluck last fall where everyone was supposed to bring something 'healthier,' and I was genuinely nervous it would taste like diet food. Instead, people went back for seconds and kept asking if I'd used cream cheese. The marinara bubbling around those golden shells had this homey appeal that made it feel indulgent, even though the math on the nutrition label told a completely different story.

Ingredients

• 12 jumbo pasta shells: These need to be truly jumbo—the small ones won't hold enough filling and you'll end up frustrated. Cook them just under al dente since they'll soften more in the oven.
• 2 cups cooked chicken breast, finely shredded: Use a rotisserie chicken from the grocery store if you're short on time; just pull the meat into fine strands rather than chunky pieces.
• 1/2 cup plain Greek yogurt (2% or nonfat): This is your secret weapon for creaminess without the heaviness. Full-fat works too, but nonfat gives you the best texture without the guilt.
• 1/4 cup prepared basil pesto: Store-bought is completely fine here. If you make your own, let it cool completely before mixing so it doesn't break down the yogurt.
• 1/3 cup grated Parmesan cheese: Freshly grated makes a real difference in flavor intensity and melt quality.
• 1/2 cup part-skim mozzarella cheese, shredded: This gives you the stretch without excessive fat. Shred it yourself rather than using pre-shredded if you can—it melts more smoothly.
• 1 large egg: This binds everything together and helps the filling stay cohesive rather than sliding out of the shells during baking.
• 1 garlic clove, minced: Fresh garlic is worth the extra minute it takes to mince; jarred just doesn't have the same bright punch.
• Salt and black pepper: Taste as you go because the pesto and cheeses bring their own saltiness.
• 2 cups marinara sauce: A good marinara makes or breaks this dish. If you have time, simmer store-bought sauce with a splash of balsamic vinegar and fresh basil for five minutes to deepen it.
• 1/2 cup part-skim mozzarella cheese for topping: This creates those golden, bubbly spots that make the dish look restaurant-worthy.
• 2 tablespoons fresh basil for garnish: Optional but genuinely changes how the dish tastes and looks when it arrives at the table.

Instructions

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Heat your oven and prep the dish:

Set the oven to 375°F and lightly grease a 9x13-inch baking dish with a little butter or cooking spray. This matters because cold spots in the oven bake unevenly, so do this first so everything's ready.

Cook the shells until just shy of tender:

Bring salted water to a rolling boil, then add the jumbo shells and cook according to package directions, but pull them out about a minute early—they should still have a tiny bit of resistance when you bite one. Drain them gently and spread them on a towel to cool while you make the filling.

Mix the filling with intention:

In a large bowl, combine the shredded chicken, Greek yogurt, pesto, Parmesan, half the mozzarella, the egg, garlic, salt, and pepper. Use a wooden spoon and fold everything together gently until just combined; don't overmix or the egg will toughen things up. The filling should look creamy and flecked with green, not uniform.

Build the base layer:

Spread about 1 cup of your marinara sauce in an even layer on the bottom of the prepared baking dish. This prevents sticking and gives you sauce on every bite.

Stuff each shell with care:

Working one at a time, spoon about 2 tablespoons of filling into each cooled shell, being generous but not overstuffed. Arrange them open side up in the baking dish in neat rows, nestling them close enough that they support each other but not so packed that steam can't circulate.

Top and cover:

Spoon the remaining marinara sauce over and around the stuffed shells, letting it seep into the crevices. Sprinkle the remaining mozzarella evenly over everything, then cover tightly with aluminum foil.

Bake covered, then uncovered:

Bake covered for 20 minutes until the sauce is bubbling gently around the edges. Remove the foil and continue baking for 8 to 10 minutes until the cheese on top is melted and just beginning to turn golden. Don't walk away during this final stretch—ovens vary, and you want to catch it at that perfect moment.

Rest and garnish:

Let the dish sit for 5 minutes out of the oven before serving. This lets everything set slightly and makes plating easier. Tear a few fresh basil leaves over the top right before bringing it to the table for that final brightness.

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There was this moment at my sister's house when her eight-year-old took a bite and said it tasted 'fancy but normal,' which honestly might be the best compliment a weeknight dinner can get. That's when I realized this dish does something special—it doesn't announce itself as 'healthy' or 'lighter,' it just quietly tastes good and happens to be both.

Why Greek Yogurt Works Here Better Than You'd Think

Greek yogurt has this tangy undertone that ricotta doesn't bring, so it actually plays beautifully with the pesto without needing extra herbs to stand out. It also clings to the chicken in a way that creates creamy pockets throughout each shell instead of pooling at the bottom. The first time I made this, I was suspicious that it wouldn't feel indulgent enough, but the combination of yogurt, pesto, and melted cheese creates a flavor depth that feels rich without being heavy.

The Pesto and Marinara Balance

Pesto can easily overpower a dish if you're not careful, but when it's mixed into a filling with yogurt and chicken, it becomes a supporting note rather than the whole song. The marinara sauce around the shells bridges the gap between the herbaceous filling and your palate, creating layers of flavor rather than a one-note experience. This is actually why jarred marinara works fine here—you're not relying on it to be complex, just to be a reliable, acidic, tomatoey backdrop.

Make It Your Own

The beauty of this dish is how forgiving it is when you want to riff on it. Some nights I add a handful of finely chopped spinach or sautéed mushrooms to the filling, which adds volume and nutrition without changing the vibe. You can also use rotisserie chicken to cut your active cooking time in half, or swap in fresh mozzarella torn into small pieces instead of shredded if that's what's in your fridge. The fundamentals stay solid no matter what you tweak.

• Spinach or mushrooms add texture and nutrients without making the filling watery or dense.
• A splash of balsamic vinegar stirred into the marinara before spreading it adds unexpected depth that guests always ask about.
• If you're making this ahead, assemble everything up through the sauce layer the morning of, cover it, and bake when you get home.

Keeps spoons and utensils off counters while cooking, catching drips and keeping your stovetop clean.

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This dish lives in that perfect space between comfort food and something you'd actually feel good about eating twice in one week. Make it once and it becomes the recipe you return to when you want something that tastes like care without requiring hours in the kitchen.

Frequently Asked Questions

→ How do I prevent the pasta shells from breaking?

Cook jumbo shells until just al dente, then drain and cool slightly before filling to keep them intact during baking.

→ Can I substitute the chicken filling with rotisserie chicken?

Yes, shredded rotisserie chicken works well and can save preparation time while keeping the dish flavorful.

→ What can I add to enhance the filling's nutrition?

Adding chopped spinach or sautéed mushrooms boosts nutrients and adds fresh flavor to the filling mixture.

→ Is it necessary to cover the baking dish with foil?

Covering with foil during most of the baking prevents drying out, then removing it allows the top to become bubbly and lightly golden.

→ What kind of basil pesto is best to use?

Prepared basil pesto with fresh flavors works best and blends smoothly with the Greek yogurt to create a creamy filling.