Save My sister called me up one Tuesday asking if I could bring dinner to her place—she'd just started a new job and was exhausted. I wanted something that felt special but wouldn't stress me out, so I remembered this pesto chicken idea I'd been turning over in my head: creamy, light, and packed with protein instead of the heavy cream I'd seen in older recipes. The Greek yogurt pesto filling came together so easily, and watching those shells fill up felt like assembling little edible gifts.
I'll never forget my sister's face when she opened that dish—the cheese was bubbling golden at the edges, and the basil smell hit her before anything else did. Her kids, who are usually picky about green things, asked for seconds. That's when I realized this wasn't just a lighter version of something classic; it was its own thing entirely, and honestly, it might be better.
Ingredients
- 16 jumbo pasta shells: These hold their shape beautifully and give you a generous pocket for filling—regular shells tear too easily, so don't skimp here.
- 2 cups cooked chicken breast, shredded: Rotisserie chicken works perfectly and saves you the extra step, though poached or baked work just fine too.
- 1/2 cup plain Greek yogurt: This is the secret to keeping things creamy without heavy cream—it's tangy, it holds up in heat, and it brings the protein count way up.
- 1/4 cup basil pesto: Store-bought pesto is your friend here; it's salty and flavorful enough to season the whole filling, so you won't need much.
- 1/4 cup grated Parmesan cheese: Fresh grated tastes noticeably better than pre-shredded, and the texture matters when it melts.
- 1/2 cup part-skim ricotta cheese: This adds a delicate texture that Greek yogurt alone can't quite achieve—it's what makes the filling feel voluptuous without being heavy.
- 1 cup baby spinach, chopped: It wilts down to almost nothing during mixing, so don't be shy with it; it adds color and nutrients without announcing itself.
- 1/4 teaspoon salt and 1/4 teaspoon black pepper: Taste as you go because the pesto and cheeses bring their own salt to the party.
- 1 clove garlic, minced: A single clove is enough; mince it fine so it distributes evenly through the filling.
- 2 cups marinara sauce: Use something you actually like eating straight from a spoon—this isn't the time to settle for grocery store basics.
- 1/2 cup part-skim mozzarella cheese, shredded: Fresh mozzarella will break if you're not careful, so stick with the block kind that shreds neatly.
- Fresh basil leaves for garnish: This is optional but worth it—tear a few leaves over the top right before serving for a final hit of brightness.
Instructions
- Get your workspace ready:
- Preheat your oven to 375°F and lightly grease a 9x13-inch baking dish—I use a bit of olive oil on a paper towel so nothing sticks.
- Cook the shells just right:
- Boil your jumbo shells in salted water until they're al dente, which usually takes a minute or two less than what the box says. You want them tender enough to handle but still with a tiny bit of resistance, because they'll keep cooking in the oven.
- Build the filling:
- In a large bowl, combine the shredded chicken, Greek yogurt, pesto, Parmesan, ricotta, chopped spinach, salt, pepper, and garlic. Stir until everything is evenly mixed and there are no streaks of yogurt left—this takes a minute or two but it matters.
- Create the sauce base:
- Spread one cup of marinara sauce across the bottom of your baking dish in an even layer. This prevents the shells from sticking and gives you a saucy bottom layer that's absolutely delicious.
- Stuff each shell with care:
- Spoon 2 to 3 tablespoons of filling into each cooled shell, then arrange them seam side up in the dish. If a shell cracks, don't stress—it'll hold together fine once it's in the sauce.
- Cover with remaining sauce:
- Spoon the rest of the marinara sauce over and around the stuffed shells, making sure to get some inside the curves.
- Top with cheese:
- Sprinkle the shredded mozzarella evenly across the top of the dish.
- Bake covered then uncovered:
- Cover the dish tightly with foil and bake for 25 minutes, then remove the foil and bake for another 10 minutes until the cheese is melted and bubbly around the edges. The foil steams the shells gently, and removing it at the end lets the cheese get a little color.
- Finish and serve:
- Let it rest for a minute or two out of the oven, scatter fresh basil over the top if you have it, and serve while everything is still steaming hot.
Save There was something deeply satisfying about watching my sister's kitchen fill with that smell—basil, tomato, melted cheese, all of it somehow familiar and new at the same time. It's one of those dishes that makes people think you spent all day in the kitchen, when really you just organized a few good ingredients and let the oven do the heavy lifting.
Swapping in Vegetables for Chicken
If you want to go vegetarian, sautéed mushrooms or cooked lentils work beautifully in place of the chicken—I'd use about 2 cups total, making sure whatever you substitute is chopped finely enough to feel cohesive with the ricotta and yogurt. The filling will be just as satisfying without the meat; the pesto and cheese carry enough flavor that nobody will miss it.
Pesto Matters More Than You Think
Store-bought pesto is totally fine and honestly my go-to, but if you're making your own, go easy on the salt because it's easy to oversalt. The beauty of pesto is that it seasons the entire filling, so you're not building flavor from scratch—you're just creating a vehicle for it. If your pesto tastes a little aggressive on its own, don't worry; it mellows beautifully once it mingles with the yogurt and cheeses.
Making It Your Own and Serving Suggestions
This is one of those recipes that invites tinkering—some people add sun-dried tomatoes, others sneak in a pinch of red pepper flakes, and I've seen versions with a handful of pine nuts toasted right into the filling for crunch. The dish pairs wonderfully with a crisp green salad on the side to cut through the richness, and a cold Pinot Grigio makes everything taste just a little bit brighter.
- If you're cooking for someone with a nut allergy, make or buy pine-nut-free pesto to keep everyone safe.
- You can assemble the entire dish a few hours ahead and bake it when you're ready; just add a few minutes to the cooking time if it's coming straight from the fridge.
- Leftovers reheat beautifully covered with foil at 350°F for about 15 minutes, and honestly they might taste better the next day once all the flavors have had time to get to know each other.
Save This dish has become my go-to when life gets busy and I want to show up for people I care about with something that tastes like I really put in the effort. There's something about those tender shells filled with creamy, herbaceous goodness that just feels like home.
Recipe Questions
- → Can I make these stuffed shells ahead of time?
Yes, assemble the entire dish up to 24 hours in advance and refrigerate covered with foil. Bake for an additional 10-15 minutes if baking cold from the refrigerator.
- → What makes this version lighter than traditional stuffed shells?
This version uses Greek yogurt instead of heavy cream and part-skim cheeses, reducing fat while maintaining creamy texture and boosting protein content.
- → Can I freeze pesto chicken stuffed shells?
Assemble the dish, wrap tightly in plastic and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.
- → What can I substitute for Greek yogurt?
Low-fat cottage cheese blended until smooth, or light cream cheese work well. Full-fat Greek yogurt adds the creamiest texture.
- → How do I prevent shells from tearing when filling?
Cool cooked shells completely before handling. Fill gently using a small spoon or piping bag, and avoid overstuffing which can cause splitting.
- → What sides pair well with this dish?
A crisp green salad with vinaigrette balances the richness. Roasted vegetables or garlic bread also complement the Italian flavors nicely.