Save My sister called me in a panic one Tuesday evening, asking if I could bring dinner to her place because she'd just started a new fitness routine and had no idea what to make that wasn't depressing chicken breast and steamed broccoli. I remembered her love of Italian food and thought: what if I took that indulgent stuffed shells recipe I'd grown up with and lightened it up without losing the soul? That night, I combined creamy Greek yogurt with basil pesto, stuffed it into tender jumbo shells, and watched her face when she tasted it—no guilt, just pure comfort. She asked for the recipe before she'd even finished her first bite.
I brought this to a potluck where everyone was competing with elaborate casseroles, and honestly, I was nervous about my 'healthy' version. But it disappeared first, and three people asked me about the Greek yogurt trick—apparently it was the secret weapon that made the filling taste rich without being heavy. That's when I realized this wasn't just a lighter recipe; it was a better one.
Ingredients
- Jumbo pasta shells (16): These large shells hold the filling without tearing, and they cook quickly if you watch them carefully—don't let them go past al dente or they'll split when you stuff them.
- Cooked chicken breast (2 cups, shredded): Rotisserie chicken from the store works beautifully here and saves you the extra step of cooking and shredding.
- Plain Greek yogurt (1/2 cup): This is the magic ingredient that makes the filling creamy without needing heavy cream; use non-fat or low-fat depending on what you prefer.
- Basil pesto (1/4 cup): Store-bought is totally fine and actually more convenient, though homemade tastes amazing if you have fresh basil and a food processor handy.
- Grated Parmesan cheese (1/4 cup): Don't skip this; it adds a sharp, salty depth that balances the creaminess and makes every bite taste fuller.
- Part-skim ricotta cheese (1/2 cup): This adds body to the filling without the guilt of whole-milk ricotta, and it spreads smoothly when combined with Greek yogurt.
- Baby spinach (1 cup, chopped): Adds color, nutrition, and a subtle earthiness that complements the basil beautifully.
- Garlic (1 clove, minced): Fresh garlic makes a noticeable difference in flavor; skip the jarred stuff for this one.
- Salt and black pepper (1/4 teaspoon each): Go easy here because the pesto, Parmesan, and marinara are all salty on their own.
- Marinara sauce (2 cups): A good quality sauce matters—taste it first so you know if you need to adjust the salt in the filling.
- Part-skim mozzarella cheese, shredded (1/2 cup): Low-moisture mozzarella melts faster and more evenly than fresh mozzarella.
- Fresh basil leaves (optional, for garnish): If you have it, a few leaves on top at the end make the dish look intentional and taste even more herbaceous.
Instructions
- Get your oven and baking dish ready:
- Preheat the oven to 375°F and lightly grease a 9x13-inch baking dish with a little oil or cooking spray. Having everything prepped means you won't scramble later when your hands are covered in filling.
- Cook the shells until just tender:
- Bring a large pot of salted water to a boil and cook the jumbo shells according to the package directions, usually about 9 to 11 minutes—bite one to make sure it's al dente and not mushy. Drain them and spread them on a paper towel or clean kitchen towel to cool slightly so they're easier to handle without sticking together.
- Mix the filling until it's smooth and cohesive:
- In a large bowl, combine the shredded chicken, Greek yogurt, pesto, Parmesan, ricotta, chopped spinach, minced garlic, salt, and pepper, stirring until everything is well blended and there are no lumps. The mixture should feel creamy and herb-forward, with flecks of green spinach throughout.
- Spread the sauce base:
- Pour 1 cup of marinara sauce onto the bottom of your prepared baking dish and spread it evenly with the back of a spoon. This prevents the shells from sticking and creates a flavor base.
- Stuff and arrange the shells:
- Hold each cooled shell in one hand and use a small spoon to fill it with 2 to 3 tablespoons of the chicken mixture, being careful not to overstuff or they'll burst. Arrange them seam side up in the baking dish, nestling them close together so they support each other.
- Top with the remaining sauce:
- Spoon the remaining cup of marinara sauce evenly over all the stuffed shells, making sure the sauce gets into the crevices and coats each one. This keeps everything moist during baking.
- Add the final cheese layer:
- Sprinkle the shredded mozzarella evenly over the top of the shells. The cheese will melt and bubble, creating a golden, inviting surface.
- Bake covered, then uncover to finish:
- Cover the dish with aluminum foil and bake for 25 minutes until the filling is heated through and the cheese begins to melt. Remove the foil and bake for another 10 minutes until the cheese is fully melted, bubbly, and slightly golden at the edges.
- Finish with fresh basil and serve:
- Let the dish cool for just 2 to 3 minutes, then garnish with fresh basil leaves if you have them and serve it hot. The slight cooling prevents anyone from burning their mouths on the molten cheese.
Save Last week, my neighbor brought this over as a thank-you for helping her move, and I watched my eight-year-old eat three shells without complaining about the spinach or asking for ketchup. That's when I knew this recipe was special—it feeds both the people who count macros and the people who just want something that tastes like love.
Why This Recipe Changed My Weeknight Cooking
Before I made this dish, I thought lighter recipes meant sacrificing flavor or spending twice as long in the kitchen. But this taught me that sometimes the simplest swap—Greek yogurt instead of heavy cream, pesto instead of a butter-based sauce—changes everything without adding complexity. The filling actually comes together faster than a traditional version because you're not making a béchamel or simmering anything; you're just mixing, which means more time to set the table and less time stressing.
Make-Ahead Magic and Storage Tips
I've learned that this dish is one of the best candidates for assembly ahead of time—you can prepare it completely, cover it with plastic wrap, and stick it in the fridge for up to 24 hours before baking. Just remember to add a few extra minutes to the covered baking time so everything heats through evenly. Leftovers keep well for three days in the fridge, and you can reheat individual portions in the microwave or warm the whole dish gently in a 350°F oven wrapped in foil.
Swaps and Variations That Work
The beauty of this recipe is that it adapts beautifully to what you have on hand or what your preferences are. If you're vegetarian, sautéed mushrooms or cooked lentils work wonderfully in place of the chicken and actually create a more interesting texture. You could also swap the basil pesto for sun-dried tomato pesto for a completely different flavor profile, or add a handful of fresh herbs like dill or parsley to the filling if you're feeling creative on a given night.
- For a vegetarian version, use sautéed mushrooms or cooked lentils instead of chicken and the filling becomes even earthier and more satisfying.
- If someone at your table has a dairy sensitivity, you can experiment with dairy-free ricotta and yogurt alternatives, though the flavor will be slightly different.
- A pinch of red pepper flakes stirred into the filling adds a subtle heat that pairs beautifully with the sweet marinara sauce.
Save This recipe proved to me that eating well doesn't have to feel like deprivation, and that's something I come back to every time I make it. It's comfort food that doesn't apologize, and that's worth keeping in your rotation forever.
Kitchen Questions
- → 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 cold from the refrigerator.
- → What can I use instead of Greek yogurt?
Cottage cheese blended smooth or low-fat cream cheese thinned with milk can replace Greek yogurt while maintaining the creamy texture and protein content.
- → How do I prevent the shells from tearing?
Cook pasta just until al dente, slightly underdone. Rinse with cold water immediately to stop cooking and handle gently when filling to avoid tearing.
- → Can I freeze these stuffed shells?
Assemble and freeze before baking, covered tightly for up to 3 months. Thaw overnight in refrigerator and bake as directed, adding extra time if needed.
- → What vegetables work well in the filling?
Sautéed zucchini, bell peppers, or mushrooms can be added along with the spinach. Just cook excess moisture out before mixing into the filling.
- → How do I know when the shells are done baking?
The dish is ready when cheese is melted and bubbly, and edges are golden brown. The filling should be hot throughout and sauce slightly thickened.