Chicken and Pesto Stuffed Shells

Comforting, cheesy, and bright with basil-forward flavor, this Chicken and Pesto Stuffed Shells recipe is an easy weeknight winner. It uses simple, pantry-friendly ingredients—like a container of ricotta, a jar of spaghetti sauce, shredded mozzarella, and a little pesto—to turn jumbo pasta shells into a family-pleasing casserole. With 22 stuffed shells and a crisp, bubbling top, this dish is perfect for company or a make-ahead dinner that reheats beautifully.

Why you’ll love this version

• Quick assembly: the filling comes together in one bowl, and the shells bake in a single dish.
• Bright flavor: pesto adds fresh basil and garlic notes without extra chopping.
• Protein-packed: 2 cups cooked, chopped chicken (about half a rotisserie chicken) boosts the meal’s staying power.
• Family-friendly: cheesy and saucy with familiar flavors that kids and adults both love.

Ingredients

• 2 cups cooked, chopped chicken (1/2 rotisserie chicken)
• 1 (15-oz) container ricotta cheese
• 1/3 cup pesto
• 2 cups shredded mozzarella, divided
• 1/2 tsp garlic powder
• 1 tsp dried basil
• 1 (26-oz) jar spaghetti sauce
• 22 jumbo shells

Equipment

• Large pot for boiling pasta
• Large mixing bowl
• 1 (9×13-inch) baking dish or similar
• Spoon or small cookie scoop for stuffing shells
• Aluminum foil

Preparation notes

Begin with cooked chicken—rotisserie breast or thigh meat works well. Chop the chicken into bite-sized pieces so it fills the shells evenly. Use a good-quality pesto for the best flavor, or make your own if you prefer. The recipe relies on a jar of spaghetti sauce to keep the shells saucy in the casserole; choose a smooth or chunky sauce depending on your texture preference.

Step-by-step directions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. This will prevent sticking and help the casserole brown evenly.
2. Bring a large pot of salted water to a rolling boil. Add the 22 jumbo shells and cook until just al dente according to package instructions—usually 9 to 12 minutes. Avoid overcooking because the shells will finish cooking in the oven.
3. Drain the shells and rinse briefly with cool water to stop the cooking process and make them easier to handle. Lay them out on a clean towel or sheet pan so they don’t stick together while you mix the filling.
4. In a large mixing bowl, combine 2 cups cooked, chopped chicken, the entire 15-oz container ricotta cheese, 1/3 cup pesto, 1/2 tsp garlic powder, 1 tsp dried basil, and 1 cup of the shredded mozzarella. Stir thoroughly until the mixture is evenly combined and creamy. This is your stuffing; the pesto will distribute bright basil flavor throughout.
5. Pour about half of the 26-oz jar of spaghetti sauce into the prepared baking dish and spread it into an even layer. This base prevents the shells from sticking and keeps them saucy while baking.
6. Using a spoon or small scoop, fill each of the cooked jumbo shells with the chicken-ricotta mixture. Place the stuffed shells seam-side up in the baking dish on top of the sauce. Arrange them in a single layer so they fit snugly but without overcrowding.
7. Once all 22 shells are filled and arranged, spoon the remaining spaghetti sauce over the shells. Be sure to cover the shells with sauce so they stay moist and the flavors meld while baking.
8. Sprinkle the remaining 1 cup of shredded mozzarella evenly over the top of the sauced shells. This creates a cheesy, golden crust as the casserole bakes.
9. Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. This covered time allows the filling to heat through and the sauce to bubble gently.
10. After 20 minutes, remove the foil and continue baking for an additional 10 to 12 minutes, or until the cheese on top is melted and beginning to brown to your liking.
11. Remove the dish from the oven and let it rest for 5 minutes before serving. This short rest helps the filling set slightly so the shells hold their shape when plated.

Serving suggestions

Serve these Chicken and Pesto Stuffed Shells with a crisp green salad and garlicky bread for a balanced meal. A squeeze of lemon over the salad or a light drizzle of extra pesto on the shells before serving adds a fresh lift. Leftovers reheat well in the oven or microwave—cover with foil if reheating in the oven to prevent drying.

Make-ahead and storage

• To make ahead: Assemble the stuffed shells and cover the dish tightly with foil. Refrigerate for up to 24 hours, then bake from chilled, adding 10 to 15 extra minutes to the covered bake time.
• Freezing: Assemble the shells, cover with foil, and freeze for up to 2 months. Bake from frozen at 375°F (190°C) for 45 to 55 minutes, covered for the first 35 to 40 minutes, then uncovered until bubbly and golden.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Tips for success

• Don’t overcook the shells in the boiling water; slightly undercooked shells finish cooking in the oven without getting mushy.
• Evenly chop the cooked chicken so every shell gets a good distribution of meat.
• If you prefer a creamier filling, stir in a tablespoon or two of the spaghetti sauce into the ricotta mixture before stuffing.
• For a brighter basil flavor, gently fold in 1 to 2 tablespoons of fresh chopped basil into the filling along with the dried basil.

Notes on ingredients

This recipe calls for staple ingredients that are easy to source. If you don’t have a rotisserie chicken, use any cooked, skinless, boneless chicken breasts or thighs—chop them into small pieces. Use a dairy ricotta and a dairy mozzarella for the best melt and texture. The pesto should be a simple pesto with basil, olive oil, and pine nuts or walnuts; if your pesto contains an ingredient you don’t use, swap in a version you prefer.

Final thoughts

These Chicken and Pesto Stuffed Shells are creamy, satisfying, and full of fresh basil flavor without being fussy. The combination of ricotta, pesto, and chicken gives the dish body and brightness, while the melted mozzarella and marinara bring comfort. It’s a great family recipe that scales up easily, reheats well, and always feels like a special meal.

Make a pan tonight for an easy weeknight dinner—or double it for a crowd. Enjoy!