Pesto Huhn Nudelschalen Light

My neighbor knocked on the door one Tuesday evening with a container of homemade pesto, apologizing for the basil overflow from her garden. That night, I had chicken in the fridge and jumbo shells in the pantry, so I started experimenting with a lighter filling using Greek yogurt instead of heavy cream. The result was so unexpectedly good that I've made it countless times since, each batch somehow easier than the last.

The first time I brought this to a potluck, a friend who counts macros for her training asked what was in it, expecting cream and butter. When I told her about the Greek yogurt swap, she went back for seconds and asked for the recipe immediately. That moment made me realize how easy it is to make food that feels restaurant-quality but actually supports your goals.

Ingredients

• 16 Jumbo Pasta Shells: These hold their shape and can cradle a generous spoonful of filling without tearing, but don't overcook them or they'll collapse when you're stuffing them.
• 2 Cups Cooked Chicken Breast: Use rotisserie chicken if you're short on time, or poach your own for cleaner flavor and control over saltiness.
• 1/2 Cup Plain Greek Yogurt: This is the secret lightness—it replaces heavy cream while adding protein, and the tanginess balances the richness of the filling.
• 1/4 Cup Basil Pesto: Store-bought works fine, but taste it first because some brands are saltier than others and you'll adjust your seasoning accordingly.
• 1/4 Cup Grated Parmesan Cheese: Freshly grated if you have time; the pre-grated versions sometimes add anti-caking agents that change the texture.
• 1/2 Cup Part-Skim Ricotta Cheese: This adds creaminess and bulk to the filling without turning it heavy or dense.
• 1 Cup Baby Spinach, Chopped: It wilts down to almost nothing, so don't be shy—the greens become invisible but their nutrition stays.
• 1/4 Teaspoon Salt, 1/4 Teaspoon Black Pepper: Start conservative here since the pesto and cheeses already add salt.
• 1 Clove Garlic, Minced: Fresh garlic punches through the richness; skip the jarred version for this one.
• 2 Cups Marinara Sauce: A good quality sauce matters since it's not baked for hours—choose one you'd actually eat on its own.
• 1/2 Cup Part-Skim Mozzarella Cheese, Shredded: Part-skim melts beautifully without greasing out, and you get that bubbly top without the heavy feeling.
• Fresh Basil Leaves for Garnish: A small handful scattered on top just before serving adds brightness and reminds everyone what they're actually eating.

Instructions

Preheat and Prepare Your Stage:

Turn your oven to 375°F and lightly grease your baking dish—this takes two minutes but sets you up to move quickly once the shells are cooked. Have everything in its place because once you start stuffing, you'll want to keep momentum.

Cook the Shells Until Just Tender:

Boil your jumbo shells in salted water according to package directions, but pull them out when they still have a tiny bit of resistance—they'll finish cooking in the oven. Drain them and spread them on a clean kitchen towel to cool; this prevents them from sticking together.

Build Your Filling:

Combine the shredded chicken, Greek yogurt, pesto, Parmesan, ricotta, spinach, salt, pepper, and garlic in a bowl and mix until everything is evenly distributed. Taste it and adjust seasoning—this is your only chance to get it right before it goes into the shells.

Sauce the Bottom:

Spread one cup of marinara sauce across the bottom of your prepared dish, creating a thin, even layer that will keep the shells from sticking. This prevents them from drying out on the bottom as they bake.

Stuff and Arrange:

Spoon about two to three tablespoons of filling into each cooled shell and nestle it into the dish seam-side up. Work gently so the shells don't crack, and arrange them snugly but not crushed together.

Top with Remaining Sauce:

Spoon the rest of your marinara sauce over the stuffed shells, making sure each one gets covered so they stay moist. Don't worry about complete coverage—the sauce will redistribute as it heats.

Add the Final Cheese:

Sprinkle the shredded mozzarella evenly across the top, giving it a gentle press so it nestles into the sauce. This creates the bubbly, golden top that makes people lose their minds.

The Two-Stage Bake:

Cover with foil and bake for twenty-five minutes, then remove the foil and bake for another ten minutes until the cheese is melted and just starting to brown at the edges. The foil traps steam initially to keep everything tender, then you uncover it for the finish.

Finish with Freshness:

Let it rest for two minutes, then scatter fresh basil over the top and serve while it's still steaming. This final garnish adds color and a reminder of what makes this dish special.

Merken

My daughter came home from soccer practice one afternoon, walked into the kitchen, and immediately asked what that smell was. When I told her stuffed shells were baking, she dropped her bag and sat at the counter with her phone, waiting. That simple moment—when food stops being fuel and becomes something that brings people together—is when I know a recipe is worth keeping.

Making This Lighter Without Losing Flavor

The Greek yogurt swap is where the magic happens, but it only works if you commit to it. Ricotta alone would make this heavy; cream cheese would make it grainy; but Greek yogurt adds tang that actually enhances the pesto while cutting through the cheese richness. I learned this through trial, not wisdom, but now I use the same trick in other dishes.

Building Flavor Layers

The pesto does most of the heavy lifting here, but don't skip the fresh garlic or the fresh basil garnish. The cooked garlic melds into the filling, while the fresh basil at the end provides a brightness that makes people taste the dish differently than if you'd skipped it. It's the difference between good and memorable.

Make-Ahead and Storage Wisdom

This is one of those dishes that actually improves slightly if you assemble it a few hours ahead—the filling sets up and the flavors marry a bit. You can refrigerate it covered for up to twenty-four hours before baking, or freeze it for up to three months.

• If baking from frozen, add ten to fifteen minutes to the covered baking time and check for doneness before uncovering.
• Leftovers keep for three days in the refrigerator and reheat beautifully, covered loosely with foil at 325°F until warmed through.
• Don't freeze leftovers after baking since the texture of the shells changes slightly when thawed.

Merken

This dish has become my go-to when I want to feel like I cooked something restaurant-worthy but actually stayed reasonable about the effort and ingredients. Serve it with a crisp salad and something cold to drink, and you've got a meal that satisfies everyone at the table.

Antworten auf Rezeptfragen

→ Kann ich die Nudelschalen vorbereiten?

Ja, die gefüllten Schalen können bis zu 24 Stunden im Kühlschrank aufbewahrt werden. Backen Sie sie vor dem Servieren einfach wie angegeben.

→ Wie verdiene ich dieses Gericht?

Ersetzen Sie das Huhn durch sautierte Champignons oder gekochte Linsen. Verwenden Sie veganen Käse und Pesto ohne Käse.

→ Welche Pasta passt am besten?

Jumbo-Nudelschalen (Conchiglioni) sind ideal, da sie viel Füllung fassen. Normale Schalen funktionieren ebenfalls, benötigen aber weniger Füllung.

→ Kann ich anderes Pesto verwenden?

Ja, jedes Pesto funktioniert gut. Achten Sie darauf, die Salzmenge anzupassen, wenn das Pesto bereits gesalzen ist.

→ Wie lange hält es sich?

Im Kühlschrank bis zu 4 Tage in einem verschlossenen Behälter. Es lässt sich auch hervorragend einfrieren und später aufwärmen.

→ Welche Beiladen passen dazu?

Ein frischer grüner Salat mit Balsamico-Dressing und knusprigem Baguette passen hervorragend dazu. Dazu ein Glas Pinot Grigio.