Pesto Chicken Stuffed Shells Lite (Print Version)

Tender jumbo shells filled with creamy Greek-yogurt pesto chicken, baked in marinara with melted mozzarella.

# Components:

→ 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.
02 - Cook jumbo pasta shells in salted boiling water according to package directions until al dente. Drain and set aside to cool completely.
03 - In a large bowl, combine shredded chicken, Greek yogurt, pesto, Parmesan cheese, ricotta cheese, chopped spinach, salt, pepper, and minced garlic. Mix until well 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 and arrange shells in the dish seam side up.
06 - Spoon the remaining marinara sauce over the stuffed shells.
07 - Sprinkle mozzarella cheese evenly over the top.
08 - Cover the dish with aluminum foil and bake for 25 minutes.
09 - Remove foil and bake for an additional 10 minutes until cheese is melted and bubbly.
10 - Garnish with fresh basil leaves if desired. Serve hot.

# Expert Advice:

01 -
  • It tastes indulgent but won't leave you feeling weighed down—the Greek yogurt does all the heavy lifting without the guilt.
  • You can prep the filling way ahead and just stuff the shells when you're ready, which takes the pressure off on busy weeknights.
  • One baking dish, minimal cleanup, and your oven does the work while you pour a glass of wine.
02 -
  • Don't skip the cooling step for the shells—they're way easier to fill when they're not still hot and floppy from cooking.
  • The pesto you choose matters more than you'd think; taste your filling mixture before the shells go in and adjust salt if your pesto is particularly mild or aggressive.
03 -
  • Don't overcook the shells when you boil them—they'll finish cooking in the oven, and overcooked shells break apart when you're trying to stuff them.
  • If your baking dish doesn't have a tight-fitting lid, use aluminum foil, and make sure to crimp the edges so steam doesn't escape and dry everything out.
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