Save My sister called me one Tuesday afternoon asking if I could bring something to her book club dinner—something that felt special but wouldn't stress me out in the kitchen. I found myself standing at my stove thinking about those heavy, cream-laden stuffed shells I used to make, and wondered if I could remake them lighter without losing what made them comforting. That evening, I stuffed jumbo pasta shells with Greek yogurt and pesto-kissed chicken, and when I pulled them from the oven all golden and bubbling, I knew I'd cracked something. The table went quiet for exactly one bite before everyone started asking for the recipe.
My neighbor brought over her eight-year-old one Saturday, and I casually offered to feed them while she ran an errand. I wasn't sure how this dish would land with a kid, but watching that child ask for seconds and carefully pick out the spinach pieces to eat separately (not against the dish, just preferred her vegetables this way) told me something important—it's approachable enough for anyone, but sophisticated enough that you won't feel like you're serving something basic.
Ingredients
- Jumbo pasta shells (16): These aren't regular shells—they're sturdy enough to hold a generous filling without tearing, and their ridges catch the sauce beautifully.
- Cooked chicken breast (2 cups, shredded): Use a rotisserie chicken from the store if you're short on time; it's already seasoned and shreds in seconds.
- Plain Greek yogurt (1/2 cup): The non-fat or low-fat versions work best here because full-fat can sometimes feel heavy when mixed with pesto; this keeps things bright.
- Basil pesto (1/4 cup): Whether store-bought or homemade, this is where flavor lives—don't skimp or substitute with something milder.
- Grated Parmesan cheese (1/4 cup): Fresh grated makes a real difference in texture and melt; pre-grated tends to clump.
- Part-skim ricotta cheese (1/2 cup): This balances the tanginess of the yogurt and adds body to the filling without overwhelming it.
- Baby spinach, chopped (1 cup): It wilts down considerably, so don't worry about the volume looking huge; it becomes almost invisible in the final dish.
- Salt and black pepper (1/4 teaspoon each): Taste as you go because the pesto and cheese already bring salt to the party.
- Garlic, minced (1 clove): Fresh garlic matters here—it adds a gentle bite that rounds out the pesto flavor.
- Marinara sauce (2 cups): This is your sauce base; I prefer something mid-range that isn't too acidic or overly sweet.
- Part-skim mozzarella cheese, shredded (1/2 cup): The final topping that gets all golden and bubbly; fresh mozzarella melts too quickly and unevenly.
- Fresh basil leaves (optional): A handful torn right before serving wakes everything up and reminds you this dish is about brightness, not heaviness.
Instructions
- Get your oven ready and set the stage:
- Preheat your oven to 375°F and grease your 9x13-inch baking dish with a light hand—just enough so nothing sticks. This temperature is gentle enough to heat everything through without browning too aggressively.
- Cook the shells until they're just shy of tender:
- Boil your jumbo shells in salted water, following the package timing but pulling them out a minute or two early because they'll soften a bit more in the oven. Drain them and spread them on a clean kitchen towel so they cool and don't stick together in a clump.
- Build your filling with intention:
- In a large bowl, combine your shredded chicken, Greek yogurt, pesto, Parmesan, ricotta, chopped spinach, salt, pepper, and minced garlic. Stir until everything is evenly distributed and the color is that beautiful green-speckled cream—this is your moment to taste and adjust seasoning if needed.
- Create your sauce foundation:
- Spread half of your marinara sauce across the bottom of the prepared baking dish in an even layer. This prevents sticking and creates a cushion of flavor underneath everything.
- Fill and arrange with care:
- Spoon 2 to 3 tablespoons of filling into each cooled shell—don't overstuff or they'll burst—and nestle them seam-side up in the dish. Arrange them snugly but not crushed together.
- Sauce and top:
- Spoon the remaining marinara over the top of all the shells, making sure some finds its way between them. Sprinkle the shredded mozzarella evenly across the top, covering everything.
- Bake covered, then uncover:
- Cover the dish tightly with foil and slide it into the oven for 25 minutes—the foil keeps things steamy and gentle. Remove the foil and bake for another 10 minutes until the cheese bubbles at the edges and turns golden.
- Finish and serve:
- Let it sit for a couple of minutes out of the oven, scatter fresh basil on top if you're using it, and bring it to the table hot.
Save There's something almost meditative about filling each shell, one by one, knowing that you're creating something nourishing and genuine. I remember pausing halfway through to appreciate how the pesto-green filling looked against the white ricotta, thinking about how food this beautiful shouldn't require hours of fussing.
Why This Works as a Lighter Dish
Greek yogurt is the secret player here—it replaces most of the heavy cream or extra ricotta you'd find in traditional versions, but it doesn't sacrifice creaminess or richness. The pesto brings enough flavor that you don't miss butter or oil, and the spinach adds volume and nutrition without being obvious. When you bake everything together, the marinara sauce becomes almost a secondary character, supporting rather than dominating, which means the chicken and pesto flavors stay front and center.
Make-Ahead and Storage Wisdom
You can assemble this dish completely the night before and refrigerate it covered with foil—just add 10 extra minutes to your bake time if you're baking it straight from the cold. Leftovers keep beautifully for three days in the fridge and reheat gently covered with foil at 325°F for about 15 minutes. I've never had success freezing the assembled dish because the shells tend to get soft, but you can absolutely freeze the filling on its own and build the dish fresh when you need it.
Variations and Swaps You Can Try
This recipe is forgiving once you understand what's happening. For vegetarians, sautéed mushrooms or cooked lentils replace the chicken without changing the cooking time or technique. If you can't find or don't love pesto, a mixture of fresh basil, garlic, and a little olive oil stirred into the filling works. Some people add sun-dried tomatoes or caramelized onions to their filling, and honestly, they're not wrong—these additions only make it better.
- Swap the marinara for vodka sauce if you want something richer, or use a white wine-based sauce for a completely different vibe.
- Fresh mozzarella can replace part-skim if you don't mind slightly less structured melting, though it'll be softer and silkier.
- Don't have Greek yogurt? Sour cream or cottage cheese blended smooth works in a pinch, though the result tastes slightly different.
Save This is the kind of dinner that feels like you tried harder than you actually did, which is exactly the kind of meal worth making again and again. Serve it alongside a simple green salad and maybe a glass of Pinot Grigio, and you've got something that belongs on a weeknight table just as easily as it does at a dinner party.
Questions & Answers
- → Can I make these stuffed shells ahead of time?
Yes, assemble the stuffed shells up to 24 hours in advance and refrigerate. Add 10-15 minutes to the baking time if baking straight from the refrigerator.
- → What can I substitute for Greek yogurt?
Cottage cheese blended smooth or light cream cheese work well as alternatives. For a dairy-free option, try mashed tofu or a plant-based yogurt alternative.
- → How do I prevent the shells from tearing during filling?
Cool the shells completely after boiling and handle gently. Fill them while they're at room temperature rather than hot, which makes the pasta more pliable and less likely to rip.
- → Can I freeze leftover stuffed shells?
Absolutely. Freeze individual portions or the entire dish in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- → What sides pair well with this dish?
A crisp green salad with vinaigrette, roasted vegetables like zucchini or broccoli, or garlic bread complement the rich flavors nicely.