Pesto Chicken Stuffed Shells Lite

My sister called me one Tuesday asking if I could make something that tasted indulgent but wouldn't leave her feeling sluggish, and honestly, that phone call led me to stuff jumbo pasta shells with a filling that's mostly Greek yogurt and pesto instead of the traditional ricotta-and-cream situation. The first time I pulled the baking dish from the oven, that aroma of basil meeting bubbling mozzarella made me realize lighter doesn't have to mean sacrificing the comfort-food feeling we all crave. It became our go-to dinner when we wanted something that felt restaurant-worthy but didn't require an apology to our bodies afterward.

I made this for a dinner party once where everyone was being weird about carbs, and by the end of the meal, even the person who'd said they were cutting pasta was asking for seconds. Watching someone's face change when they realized this wasn't health-food penance but actually delicious felt like a small victory in the kitchen.

Ingredients

• Jumbo pasta shells: They're not just for show—their size actually holds enough filling so you get a complete bite every time, unlike smaller pastas where the filling-to-noodle ratio becomes frustratingly sad.
• Cooked chicken breast: Using pre-cooked or rotisserie chicken saves you a step, but shredding it finely matters because clumpy pieces can get weird in the filling.
• Plain Greek yogurt: Non-fat or low-fat works equally well here; it's the tanginess and protein that does the work, not the fat content.
• Basil pesto: Store-bought is totally fine, but taste yours first because some brands are surprisingly salty, and you'll need to adjust the seasoning in the filling accordingly.
• Parmesan cheese: Freshly grated tastes noticeably better than pre-shredded, and it melts into the filling more smoothly.
• Part-skim ricotta: Lighter than full-fat but still creamy enough to balance the yogurt's tanginess.
• Baby spinach: Chopped fine so it distributes evenly throughout the filling and doesn't create weird pockets of green.
• Garlic: Fresh minced is essential here; the pesto already has flavor complexity, so you're just adding a bright, sharp note.
• Marinara sauce: A good quality one makes a difference because this isn't a heavy cream sauce that can mask flat flavors.
• Part-skim mozzarella: Shred it yourself if you have time; it melts more evenly than pre-shredded, which has anti-caking agents that interfere with the bubbly effect.
• Fresh basil: Optional but worth it—the final garnish looks beautiful and adds that bright herb note that brings everything together.

Instructions

Set the stage:

Preheat your oven to 375°F and lightly grease a 9x13-inch baking dish so the shells don't stick later. Having everything ready before you start cooking keeps you from that frantic moment of trying to juggle warm pasta shells.

Cook the shells:

Bring a big pot of salted water to a boil and add your jumbo shells, cooking them until they're just al dente according to the package—they'll continue cooking in the oven, so don't go soft here. Drain them carefully and spread them on a clean kitchen towel to cool while you make the filling.

Build the filling:

In a large bowl, combine your shredded chicken, Greek yogurt, pesto, Parmesan, ricotta, chopped spinach, minced garlic, salt, and pepper, stirring until everything is evenly mixed and there are no stubborn pockets of unmixed yogurt. This is where you taste and adjust—if your pesto was particularly salty, you might want to go easy on the salt.

Sauce the bottom:

Spread about 1 cup of marinara sauce across the bottom of your prepared baking dish in an even layer, creating a cushion so the shells won't stick. This thin layer is crucial because it prevents the bottom shells from drying out during baking.

Stuff and arrange:

Once the shells are cool enough to handle, spoon 2 to 3 tablespoons of filling into each one and nestle them seam-side up in the baking dish, crowding them together slightly so they support each other as they bake. You should fit all 16 shells snugly in one layer.

Cover with sauce:

Spoon the remaining marinara sauce over the stuffed shells so they're partially covered, then sprinkle the shredded mozzarella evenly across the top. The exposed shells will get slightly crispy edges, which adds nice texture contrast.

Bake covered:

Cover the dish with aluminum foil and place it in your preheated oven for 25 minutes—the foil traps steam and keeps everything moist while it cooks through. You should start smelling basil and garlic wafting out at around the 15-minute mark.

Finish uncovered:

Remove the foil and bake for another 10 minutes until the cheese is melted and bubbly and the edges are just beginning to brown slightly. This final uncovered time is what gives you that gorgeous bubbly top.

Garnish and serve:

Let it rest for a minute or two, tear some fresh basil over the top if you have it, and bring it to the table while it's hot and steaming. It's one of those dishes that looks as impressive as it tastes.

Save

The moment that sold me on this recipe came when my niece, who's usually suspicious of anything that seems too healthy, demolished three shells and asked what was in the filling because it was so creamy. When I told her it was mostly yogurt and she actually looked shocked, I knew I'd found something worth making again and again.

Why This Works as a Lighter Dish

Traditional stuffed shells rely on full-fat ricotta and heavy cream to create that lush, indulgent texture, but Greek yogurt does the same job with a fraction of the calories and significantly more protein to keep you satisfied. The pesto adds so much flavor complexity that you don't miss the richness, and the spinach tucked into the filling adds nutrition without any heavy feeling. What surprised me most was how the tanginess of the yogurt actually brightens the whole dish rather than making it taste diet-conscious or compromised.

Building Flavor Without Weight

The secret lies in letting pesto, Parmesan, and fresh garlic do the heavy lifting instead of relying on fat for flavor—these ingredients are so aromatic and complex that they convince your palate you're eating something far richer than you actually are. I learned this by accident when I ran out of ricotta once and just added more yogurt, and it was actually better because nothing muted those bright, herbaceous notes. The marinara sauce plays a supporting role too, and using a good one means you're getting tomato depth without needing a cream component.

Make-Ahead and Storage Wisdom

You can assemble this entire dish the night before, cover it tightly, and bake it straight from the refrigerator—just add about 10 extra minutes to the initial covered baking time since it's starting from cold. I've also successfully frozen assembled unbaked shells in a separate container and baked them later with good results, though the texture is ever-so-slightly different. Leftovers keep beautifully for three days in the fridge and reheat gently in a low oven so the pasta doesn't get tough.

• If you're making this for meal prep, assemble everything in a disposable aluminum pan so you can bake it straight in what you'll store.
• Individual shells freeze better than the whole assembled dish because they reheat more evenly.
• Always let it come to room temperature before reheating to prevent the filling from drying out.

Save

This dish taught me that lighter cooking doesn't mean less satisfying cooking—it just means being smarter about where your flavor comes from. It's become the dinner I make when I want to feel good about what I'm eating without the slightest hint of sacrifice.

Recipe Q&A

→ Can I make these stuffed shells ahead of time?

Yes, assemble the entire dish up to 24 hours in advance, cover tightly, and refrigerate. Bake when ready, adding 5-10 minutes to the cooking time if baking cold from the refrigerator.

→ What can I substitute for Greek yogurt?

Cottage cheese blended until smooth or reduced-fat cream cheese work well. For a dairy-free option, try hummus or a plant-based yogurt alternative.

→ How do I prevent shells from tearing when stuffing?

Cool the cooked shells completely before handling. Fill them gently using a small spoon or piping bag, and avoid overstuffing—about 2 tablespoons per shell works best.

→ Can I freeze these stuffed shells?

Assemble the dish in a freezer-safe container, wrap tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.

→ What vegetables can I add to the filling?

Chopped sun-dried tomatoes, sautéed mushrooms, roasted red peppers, or artichoke hearts complement the pesto flavors beautifully without overpowering the dish.

→ How do I know when the shells are done baking?

The cheese should be melted and lightly golden, the sauce bubbling around the edges, and the filling heated through—usually when the internal temperature reaches 165°F.