Save to Pinterest One Wednesday night, I was standing in front of my open fridge, staring at leftover rotisserie chicken and a jar of pesto, when it hit me: what if I stopped apologizing for wanting comfort food and just made it lighter instead? That's how this dish came together—not from nostalgia, but from pure practicality mixed with a little kitchen stubbornness. Jumbo shells stuffed with creamy Greek yogurt, pesto, and shredded chicken felt like a revelation, the kind that makes you wonder why you didn't think of it sooner. The marinara baking around them promised all that Italian richness without the heaviness that usually follows. Now it's become my go-to when I want something that feels indulgent but doesn't make me regret it the next day.
I made this for my sister last month when she was being weird about her New Year's resolution, worried everything healthy would taste like cardboard. She took one bite and actually put her fork down to say, 'Okay, this is actually good,' which coming from her is basically a marriage proposal. The whole table relaxed after that—suddenly nobody was performing their diet, we were just eating something delicious that happened to be made with yogurt instead of heavy cream. That's the magic of this recipe: it doesn't announce itself as the lighter option.
Ingredients
- 12 jumbo pasta shells: These are your edible vessels, and they need to be cooked just shy of tender so they hold the filling without falling apart in the sauce.
- 2 cups cooked chicken breast, finely shredded: Rotisserie chicken works brilliantly here and cuts your prep time in half; just make sure to shred it fine enough that it creates a creamy texture in the filling.
- 1/2 cup plain Greek yogurt: This is your secret weapon—use 2% if you can find it, as nonfat sometimes tastes a bit thin, and the tanginess actually brightens the whole dish.
- 1/4 cup prepared basil pesto: Store-bought is perfectly fine and saves you the basil-bruising that happens when you make it fresh.
- 1/3 cup grated Parmesan cheese: The umami anchor that makes people wonder what you did differently.
- 1/2 cup part-skim mozzarella cheese, shredded: Part-skim melts beautifully without making the filling greasy.
- 1 large egg: This binds everything together and keeps the filling from being too wet.
- 1 garlic clove, minced: Just one—the pesto already carries enough garlic personality.
- Salt and black pepper to taste: Go easy; the Parmesan and pesto are already doing a lot of the seasoning work.
- 2 cups marinara sauce: Use whatever brand you actually enjoy eating straight from a jar, because you'll know if you're cutting corners.
- 1/2 cup part-skim mozzarella cheese for topping: This creates those little golden bubbles on top that make it look restaurant-worthy.
- 2 tablespoons fresh basil for garnish: Optional but worth the thirty seconds it takes to scatter on top.
Instructions
- Heat your oven and prepare the dish:
- Set the oven to 375°F and lightly grease your 9x13-inch baking dish with whatever oil or cooking spray is within arm's reach. This step matters more than it sounds because it's the difference between shells that slide out effortlessly and shells that stubbornly stick.
- Cook the shells until they're just barely done:
- Boil a big pot of salted water, cook your jumbo shells according to the package but stop about a minute early—they'll finish cooking in the oven and you want them tender, not mushy. Drain and let them cool just enough that you can handle them without burning yourself.
- Make the filling with your hands:
- Combine the shredded chicken, Greek yogurt, pesto, Parmesan, mozzarella, egg, minced garlic, salt, and pepper in a large bowl and mix it really well with your hands or a sturdy spoon until it comes together. You'll feel it go from separate ingredients to an actual filling, which is oddly satisfying.
- Layer the bottom of the dish:
- Spread one cup of marinara evenly across the bottom of your baking dish so the shells have something to nestle into and won't stick. This step prevents any burnt bottoms and keeps everything moist.
- Stuff and arrange the shells:
- Spoon about two tablespoons of filling into each cooked shell and arrange them open-side up in the baking dish, nestling them close together. If some filling escapes, just push it back in or use it to fill a slightly under-stuffed shell.
- Cover with sauce and cheese:
- Pour the remaining marinara sauce over everything, making sure to get some into the spaces between shells, then sprinkle the last half cup of mozzarella across the top. The cheese will melt into golden spots and the sauce will bubble up around it as it bakes.
- Bake covered, then uncovered:
- Cover the whole dish with foil and bake for twenty minutes so the filling heats through gently, then remove the foil and bake another eight to ten minutes until the top is bubbly and lightly golden. The uncovered time is when the magic happens—the cheese browns slightly and the sauce gets a little caramelized at the edges.
- Rest before serving:
- Let it sit for five minutes after you pull it from the oven; this keeps the filling from running all over the plate when you serve it. Garnish with fresh basil if you've got it, then dive in.
Save to Pinterest My neighbor smelled this baking and actually came to the door asking what I was making, which felt like the ultimate kitchen compliment. There's something about the smell of marinara mixed with basil and melting cheese that announces itself as genuine comfort, the kind that makes people show up unannounced.
Making This Your Own
The beauty of stuffed shells is that they're forgiving enough to play with. Spinach wilts into the filling beautifully, mushrooms add an earthy depth that pairs wonderfully with pesto, and some people swear by adding a handful of ricotta to make the filling even creamier. I've also added sun-dried tomatoes when I had them hanging around, and that subtle tang makes everything taste more sophisticated. The point is: if you've got vegetables in your crisper drawer that need a purpose, they probably belong here.
Wine Pairing and Serving Ideas
A crisp Pinot Grigio or even a light Sauvignon Blanc cuts right through the richness of the cheese and marinara in a way that makes the meal feel intentional rather than obligatory. Serve this alongside a simple green salad with lemon vinaigrette—something bright to balance the warm, rich shells. Garlic bread is optional in the way dessert is optional, which is to say it's absolutely not.
Storage and Make-Ahead Tips
This dish genuinely improves after a day in the fridge, as if the flavors spent the night getting to know each other better. You can assemble the whole thing the morning of and bake it when you get home, or make the filling in advance and stuff everything right before your dinner guests arrive. Leftovers reheat beautifully in a covered baking dish at 350°F for about fifteen minutes, and they freeze well too if you want to stash a portion for a future weeknight that needs rescuing.
- Make the filling up to two days ahead and keep it covered in the fridge so you've only got assembly work when you're tired.
- If you're doubling the recipe, use two baking dishes side by side rather than stacking—even heating matters more than convenience.
- Leftover marinara sauce freezes for months, so don't feel guilty about opening a jar if that's what your night requires.
Save to Pinterest This is the kind of recipe that sits somewhere between weeknight dinner and something you're proud to put on the table for people you're trying to impress, which maybe is the whole point of cooking at home. It asks very little of you but delivers something that tastes like you spent all afternoon thinking about it.
Recipe FAQs
- → Can I make these stuffed shells ahead of time?
Yes, you can assemble the dish up to 24 hours in advance. Cover and refrigerate before baking. Add 5-10 minutes to the covered baking time if baking cold from the refrigerator.
- → What makes this version lighter than traditional stuffed shells?
This version uses Greek yogurt instead of heavy ricotta and part-skim mozzarella rather than full-fat cheese. The result maintains creaminess while reducing fat and increasing protein content.
- → Can I freeze the leftovers?
Leftovers freeze well for up to 3 months. Portion individual servings into freezer-safe containers, thaw overnight in the refrigerator, and reheat at 350°F until warmed through.
- → What type of chicken works best for the filling?
Finely shredded cooked chicken breast works best. Rotisserie chicken offers the quickest preparation, but you can also poach, bake, or grill chicken breasts specifically for this dish.
- → How do I prevent the shells from tearing during preparation?
Cook the shells to al dente according to package instructions, avoiding overcooking. Drain carefully and let them cool slightly before handling. Rinse with cool water to stop the cooking process.
- → Can I add vegetables to the filling?
Absolutely. Chopped spinach, sautéed mushrooms, or diced bell peppers blend seamlessly into the chicken filling. Squeeze excess moisture from vegetables before mixing to prevent a watery texture.