Description
Creamy Marry Me Stuffed Shells baked in a rich, savory sauce, combining tender jumbo pasta shells stuffed with a cheesy chicken filling and topped with a luscious sun-dried tomato cream sauce. This cozy and indulgent dish is perfect for family dinners and guaranteed to be a crowd favorite.
Ingredients
Scale
Shell Filling
- 1 (12-ounce) box jumbo shell pasta (about 24 shells)
- 1 ½ cups cooked, chopped chicken (rotisserie chicken recommended)
- 1 cup whole-milk ricotta cheese
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated parmesan cheese
- ⅓ cup chopped sun-dried tomatoes, drained
- ½ teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Marry Me Sauce
- 3 tablespoons unsalted butter
- 2 teaspoons minced garlic
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup heavy whipping cream
- 1 cup grated parmesan cheese
- 1 cup chopped sun-dried tomatoes, drained
- 1 teaspoon paprika
- 2 teaspoons Italian seasoning
- Salt, to taste
- Ground black pepper, to taste
- Fresh basil (optional garnish)
Instructions
- Preheat Oven: Preheat the oven to 375 degrees Fahrenheit. Spray a 3-quart baking dish with nonstick cooking spray and set aside.
- Cook Pasta Shells: Bring a large pot of salted water to a rolling boil. Cook jumbo shell pasta according to package directions for al dente, or slightly undercook by a few minutes to avoid overcooking during baking. Drain and rinse shells under cold water to stop cooking, then toss lightly with 1-2 teaspoons olive or vegetable oil to prevent sticking.
- Prepare Filling: In a large bowl, combine cooked chopped chicken, ricotta cheese, shredded mozzarella, grated parmesan, chopped sun-dried tomatoes, Italian seasoning, salt, and black pepper. Mix thoroughly and set aside.
- Make Sauce: In a large skillet, melt unsalted butter over medium heat. Add minced garlic and cook until fragrant, about 30 to 60 seconds. Stir in flour and cook for 1-2 minutes to form a paste. Slowly whisk in chicken broth, heavy cream, and parmesan cheese, blending until smooth. Stir in chopped sun-dried tomatoes, paprika, Italian seasoning, salt, and pepper. Whisk continuously until sauce thickens.
- Assemble Dish: Pour about three-quarters of the sauce evenly into the bottom of the prepared baking dish. Stuff each pasta shell with approximately 2 tablespoons of filling and arrange shells in an even layer on top of the sauce. Spoon the remaining sauce evenly over the stuffed shells.
- Bake: Bake uncovered in the preheated oven for 25 to 30 minutes until sauce is bubbling and shells are lightly browned.
- Rest and Serve: Let the dish rest for 5 minutes after baking. Garnish with fresh basil if desired, then serve warm.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave in 30-second intervals or bake at 350°F for 20-25 minutes.
- To freeze, assemble fully, cover tightly with plastic wrap and foil, and freeze. Bake from frozen, adding extra time as needed.
- You can prepare the dish up to step 6 (assembly) 24 hours in advance and refrigerate. Increase bake time by 10-15 minutes when baking chilled.
- Undercook the pasta slightly during boiling to ensure shells do not get mushy after baking.
- Substitute chicken broth with vegetable broth for a lighter flavor or to make it vegetarian-friendly by removing chicken from filling.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 570 kcal
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 125 mg
