# What You'll Need:
→ Pasta
01 - 12 jumbo pasta shells
→ Chicken Filling
02 - 2 cups cooked chicken breast, finely shredded
03 - 1/2 cup plain Greek yogurt (2% or nonfat)
04 - 1/4 cup prepared basil pesto
05 - 1/3 cup grated Parmesan cheese
06 - 1/2 cup part-skim mozzarella cheese, shredded
07 - 1 large egg
08 - 1 garlic clove, minced
09 - 1/4 teaspoon salt
10 - 1/4 teaspoon black pepper
→ Sauce and Topping
11 - 2 cups marinara sauce
12 - 1/2 cup part-skim mozzarella cheese, shredded
13 - 2 tablespoons fresh basil, chopped
# Directions:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Bring a large pot of salted water to a boil. Cook jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.
03 - In a large bowl, combine shredded chicken, Greek yogurt, pesto, Parmesan, mozzarella, egg, garlic, salt, and pepper. Mix until fully incorporated.
04 - Spread 1 cup of marinara sauce evenly in the bottom of the prepared baking dish.
05 - Stuff each cooked shell with approximately 2 tablespoons of the chicken filling. Arrange shells open side up in the baking dish.
06 - Spoon remaining marinara sauce over the stuffed shells. Sprinkle with remaining mozzarella cheese.
07 - Cover with foil and bake for 20 minutes. Remove foil and bake an additional 8 to 10 minutes until bubbly and lightly golden.
08 - Remove from oven and let stand 5 minutes. Garnish with fresh basil before serving if desired.
