Chicken Pesto Stuffed Shells: A Flavorful Comfort Dish
If you’re looking for a comforting, yet vibrant dish that brings together the best of Italian flavors with a creamy twist, Chicken Pesto Stuffed Shells is an absolute must-try. This recipe combines tender jumbo pasta shells stuffed with a rich mixture of shredded cooked chicken, creamy ricotta, fresh basil pesto, and mozzarella cheese, all baked to golden perfection under a blanket of melted cheese and bubbling tomato sauce. It’s the kind of meal that feels indulgent but still offers room for customization and nutrition.
The History
Stuffed shells have long been a staple in American-Italian cuisine, often associated with hearty family dinners and cozy gatherings. While the concept of stuffing pasta dates back centuries in Italy, the modern version we know today evolved in the United States, where home cooks began filling large pasta shells with various mixtures of cheeses, meats, and sauces. Over time, recipes became more creative, incorporating regional flavors and available ingredients. The addition of pesto and chicken is a relatively modern twist, adding brightness and protein to the traditional ricotta-filled versions.
Ingredients Breakdown
- Jumbo pasta shells – These are the perfect vessel for holding the rich, flavorful filling without falling apart during baking.
- Cooked shredded chicken – Adds a lean protein boost and gives the dish a satisfying heartiness.
- Ricotta cheese – Creamy and slightly tangy, it provides structure and richness to the filling.
- Basil pesto – Infuses the dish with a fresh, herby flavor that balances the creaminess of the cheeses.
- Mozzarella cheese – Melts beautifully and adds that classic Italian cheese pull.
- Shredded Parmesan cheese – Enhances the savory depth of the dish.
- Marinara or tomato sauce – Forms the base layer and covers the top for a saucy finish.
- Salt and pepper – For seasoning the mixture to perfection.
Step-by-Step Recipe
- Cook the pasta shells: Boil the jumbo shells according to package instructions until al dente. Drain and set aside.
- Prepare the filling: In a bowl, combine ricotta, shredded chicken, pesto, salt, and pepper. Mix well until fully incorporated.
- Stuff the shells: Using a spoon or piping bag, fill each shell generously with the chicken-ricotta mixture.
- Layer the casserole: Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish. Arrange the stuffed shells in a single layer.
- Add cheese and sauce: Spoon more sauce over the tops of the shells, then sprinkle mozzarella and Parmesan evenly over the dish.
- Bake: Preheat oven to 375°F (190°C). Bake the stuffed shells for 20–25 minutes or until bubbly and lightly golden on top.
- Cool and serve: Let sit for 5 minutes before serving to allow the flavors to settle.
Tips
- Use freshly made pesto if possible for the brightest flavor.
- Make sure not to overfill the shells; they should be plump but not bursting.
- For a quicker version, use pre-cooked rotisserie chicken.
- To avoid sogginess, ensure the shells are well-drained after boiling.
- Cover with foil during the first half of baking if the cheese browns too quickly.
Variations and Customizations
- Vegan option: Substitute chicken with tofu or chickpeas, use vegan ricotta and mozzarella, and choose dairy-free pesto.
- Vegetarian version: Simply omit the chicken and add spinach or mushrooms to the filling.
- Different cheeses: Try goat cheese or feta for a tangier flavor profile.
- Spicy kick: Add crushed red pepper flakes to the filling or use a spicy marinara sauce.
- Gluten-free: Use gluten-free pasta shells to make this dish suitable for those with dietary restrictions.
- Cheesy crust: Sprinkle breadcrumbs mixed with Parmesan on top for a crunchy texture contrast.
Health Considerations and Nutritional Value
This Chicken Pesto Stuffed Shells recipe can be part of a balanced diet when enjoyed in moderation. Here’s a general nutritional breakdown per serving (assuming 6 servings):
- Calories: ~400–500 kcal
- Protein: ~20–25g from chicken and cheeses
- Fat: ~15–20g, mostly from cheese and pesto
- Carbohydrates: ~40–50g from pasta shells
- Fiber: ~2–4g depending on pasta type
- Vitamins & Minerals: Rich in calcium, vitamin A, and B-vitamins from dairy and greens
To make a lighter version:
- Use low-fat ricotta and mozzarella.
- Opt for whole wheat or legume-based pasta for added fiber.
- Reduce cheese quantity or substitute with nutritional yeast or cashew cheese alternatives.
- Boost veggie content by mixing chopped spinach or zucchini into the filling.
Ingredients
- 1 cup ricotta cheese
- 1 ½ cups cooked, shredded chicken
- ¼ cup basil pesto
- 1 tsp salt
- ½ tsp black pepper
- 1 egg (optional, for binding)
- 12–18 jumbo pasta shells
- 2 cups marinara or tomato sauce
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Directions
- Preheat oven to 375°F (190°C).
- Cook pasta shells as per package instructions; drain thoroughly.
- In a mixing bowl, combine ricotta, chicken, pesto, salt, pepper, and egg (if using); mix until well combined.
- Fill each shell with the mixture using a spoon or piping bag.
- Spread 1 cup of marinara sauce in a 9×13-inch baking dish.
- Arrange filled shells in a single layer on top of the sauce.
- Top each shell with additional marinara and sprinkle mozzarella and Parmesan over the top.
- Cover with foil and bake for 15 minutes, then remove foil and bake another 10–15 minutes until golden and bubbly.
- Let cool slightly before serving.
FAQ
Can I make this ahead of time?
Yes! Assemble the stuffed shells, cover tightly, and refrigerate for up to 24 hours before baking. You may need to add 5–10 minutes to the baking time if starting cold.
How do I store leftovers?
Store cooled leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven for best results.
Can I freeze Chicken Pesto Stuffed Shells?
Yes, assemble the dish without baking, wrap tightly, and freeze for up to 3 months. Thaw overnight in the fridge and bake as directed.
Is there a way to reduce the fat content?
Use low-fat cheeses, skip the Parmesan topping, or opt for a lighter pesto made with less oil.
What can I serve with this dish?
Pair with garlic bread, a simple green salad, or roasted vegetables for a complete meal.
Summary
Chicken Pesto Stuffed Shells bring together tender pasta, creamy ricotta, shredded chicken, and fragrant pesto, all baked under a blanket of melted cheese and rich tomato sauce. It’s a comforting, crowd-pleasing dish that’s easy to customize and perfect for weeknight dinners or special occasions.
