Save It My sister showed up one Thursday with a bag of jumbo shells and a container of leftover rotisserie chicken, insisting we could turn dinner around in under an hour. I was skeptical until I watched her fold Greek yogurt into pesto and taste it with a grin that told me she'd stumbled onto something. We stuffed those shells elbow-to-elbow at my kitchen counter, arguing over whether more cheese was always better. The smell of marinara bubbling under melted mozzarella made us both go quiet. That night taught me that lighter doesn't have to mean less satisfying.
I made these for a potluck once, and three people asked for the recipe before I'd even set the dish down. One friend, convinced anything baked with cheese must be a calorie bomb, was stunned when I told her the breakdown. She went back for seconds, muttering something about yoga pants and no regrets. Watching her scrape the last bit of sauce from the corner of the dish was all the validation I needed.
Ingredients
- Jumbo pasta shells: Look for shells labeled jumbo or extra-large; smaller sizes are harder to stuff and don't hold enough filling to make each bite worthwhile.
- Cooked chicken breast, shredded: Rotisserie chicken is a time-saver here, but poached or grilled breasts work beautifully if you have leftovers on hand.
- Plain Greek yogurt: Non-fat or low-fat both work; the tang balances the richness of the cheeses and keeps the filling light and creamy.
- Basil pesto: Store-bought is fine, but if yours is very salty, dial back the added salt in the filling to avoid overdoing it.
- Grated Parmesan cheese: Freshly grated melts smoother and tastes sharper than the pre-shredded kind, which often contains anti-caking agents.
- Part-skim ricotta cheese: This adds body and a mild, creamy backdrop that lets the pesto shine without weighing things down.
- Baby spinach, chopped: Fresh spinach wilts into the filling and adds color and nutrients; frozen spinach works too if you squeeze out all the water.
- Salt and black pepper: Season to taste, remembering that the pesto, Parmesan, and marinara all bring their own salt to the party.
- Garlic, minced: One clove is enough to add warmth without overpowering the basil and cheese.
- Marinara sauce: Use your favorite jarred brand or homemade; a chunky, herb-forward sauce complements the pesto filling nicely.
- Part-skim mozzarella cheese, shredded: This melts into golden, bubbly pools on top and ties the whole dish together.
- Fresh basil leaves: Optional, but a few torn leaves on top before serving make the dish look and taste like it came from a trattoria.
Instructions
- Prep the oven and dish:
- Preheat your oven to 375°F and lightly grease a 9x13-inch baking dish with olive oil or cooking spray. This keeps the shells from sticking and makes cleanup easier later.
- Cook the shells:
- Bring a large pot of salted water to a rolling boil and cook the jumbo shells until al dente, usually about 9 to 11 minutes. Drain them gently in a strainer and let them cool so you can handle them without burning your fingers.
- Mix the filling:
- In a large mixing bowl, combine the shredded chicken, Greek yogurt, pesto, Parmesan, ricotta, chopped spinach, salt, pepper, and minced garlic. Stir until everything is evenly distributed and the mixture looks creamy and flecked with green.
- Sauce the dish:
- Spread 1 cup of marinara sauce across the bottom of your prepared baking dish in an even layer. This creates a flavorful cushion for the shells and keeps them moist as they bake.
- Stuff the shells:
- Spoon 2 to 3 tablespoons of the chicken mixture into each cooled shell, then nestle them seam side up in the dish. Pack them snugly but not so tight that they squish each other.
- Top with sauce and cheese:
- Spoon the remaining marinara over the stuffed shells, then scatter the shredded mozzarella evenly across the top. The cheese will melt into a bubbly, golden blanket.
- Bake covered:
- Cover the dish with aluminum foil and bake for 25 minutes, allowing the filling to heat through and the flavors to meld. The foil traps steam and keeps the shells tender.
- Finish uncovered:
- Remove the foil and bake for another 10 minutes, or until the cheese is melted, bubbly, and starting to brown in spots. Let the dish rest for a few minutes before serving.
- Garnish and serve:
- Tear fresh basil leaves over the top if you have them, then scoop the shells onto plates with plenty of sauce. Serve hot and watch them disappear.
Save It The first time I served these to my brother, he ate four shells standing at the counter and declared them better than the heavy, cheese-loaded version our mom used to make. I didn't tell her, but I think he was right. There's something about the bright pesto and tangy yogurt that makes you want another shell instead of feeling weighed down halfway through.
Make It Your Own
If you want to swap the chicken for something plant-based, sautéed mushrooms or cooked green lentils work beautifully and soak up the pesto just as well. I've also tucked in diced sun-dried tomatoes when I had a jar open, and the sweet-tart pop was a welcome surprise. You can even use a mix of mozzarella and provolone on top if you want a sharper, more complex cheese pull.
Storing and Reheating
Leftovers keep in an airtight container in the fridge for up to three days, and they reheat beautifully in the microwave or a low oven. I've even frozen unbaked shells, then thawed and baked them on a busy weeknight with no loss in flavor or texture. Just add an extra five minutes under the foil if you're baking from cold.
Pairing and Serving Ideas
A crisp green salad with lemon vinaigrette cuts through the richness, and garlic bread is never a bad idea if you're feeding a crowd. I like to serve these with a chilled Pinot Grigio or a sparkling water with a twist of lemon. The shells are filling enough to stand alone, but a side of roasted broccoli or green beans rounds out the plate nicely.
- Offer red pepper flakes at the table for anyone who likes a little heat.
- Swap marinara for a creamy tomato sauce if you want an even richer dish.
- Double the recipe and freeze half for an effortless future dinner.
Save It These shells have become my go-to when I want to impress without spending all day in the kitchen. They prove that lighter can still mean indulgent, and that a little pesto goes a long way.
Recipe FAQs
- → Can I use rotisserie chicken for this dish?
Yes, rotisserie chicken works perfectly and saves time. Simply shred about 2 cups of meat from the breast and mix with the other filling ingredients.
- → How do I prevent the pasta shells from tearing?
Cook the shells until just al dente and handle them gently when draining. Let them cool slightly before filling, and cook a few extra shells in case some break.
- → Can I prepare this ahead of time?
Absolutely. Assemble the stuffed shells in the baking dish, cover tightly with foil, and refrigerate for up to 24 hours. Add 5-10 minutes to the covered baking time if baking from cold.
- → What can I substitute for Greek yogurt?
You can use additional ricotta cheese or light sour cream. Greek yogurt provides extra protein and tang, but these alternatives work well for a creamier texture.
- → How should I store leftovers?
Store covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or cover with foil and warm in a 350°F oven until heated through.
- → Can I freeze these stuffed shells?
Yes, freeze before or after baking. Wrap tightly in plastic wrap and foil. Thaw overnight in the refrigerator before baking or reheating. Frozen unbaked shells may need an extra 10-15 minutes of covered baking time.