Description
Creamy Marry Me Stuffed Shells baked in a rich, savory sauce made with chicken, ricotta, mozzarella, parmesan, and sun-dried tomatoes for a cozy and indulgent meal.
Ingredients
Units
Scale
Shell Filling
- 1 (12-ounce) box jumbo shell pasta about 24 shells
- 1 1/2 cups cooked, chopped chicken (rotisserie chicken recommended)
- 1 cup whole-milk ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1/3 cup chopped sun-dried tomatoes, drained
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/4 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 for optional garnish
Instructions
- Preheat Oven: Preheat the oven to 375 degrees Fahrenheit. Spray a 3-quart or 9x13-inch baking dish with nonstick cooking spray and set aside.
- Cook Pasta: Bring a large pot of salted water to a rolling boil. Cook the jumbo shell pasta according to package directions for al dente, or undercook by a few minutes to avoid overcooking in the oven. Drain and rinse with cold water to stop cooking. Toss lightly with 1-2 teaspoons olive or vegetable oil to prevent sticking.
- Prepare Filling: In a large bowl, combine the cooked chopped chicken, ricotta cheese, shredded mozzarella, grated parmesan, chopped sun-dried tomatoes, Italian seasoning, salt, and black pepper. Mix until well combined and set aside.
- Make Sauce: Melt butter in a large skillet over medium heat. Add minced garlic and sauté 30-60 seconds until fragrant. Stir in flour to form a paste. Cook 1-2 minutes, then slowly whisk in chicken broth, heavy cream, and parmesan cheese until smooth. Stir in sun-dried tomatoes, paprika, Italian seasoning, salt, and pepper. Whisk a few minutes until sauce thickens.
- Assemble Dish: Pour about three-quarters of the sauce into the prepared baking dish. Stuff each pasta shell with about 2 tablespoons of filling and arrange shells in an even layer over the sauce. Spoon the remaining sauce evenly over the shells.
- Bake: Bake uncovered for 25-30 minutes until the sauce is bubbling and shells begin to brown.
- Rest and Serve: Let the dish rest for 5 minutes before garnishing with fresh basil if desired and serving.
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.
- For freezing, assemble the dish fully, cover tightly with plastic wrap and foil, and freeze until ready to bake.
- Prepare through assembling (step 6) up to 24 hours ahead and refrigerate. Add 10–15 minutes to baking time when baking from chilled.
- Use rotisserie chicken for convenience or leftover cooked chicken.
- Under-cooking pasta slightly before baking helps prevent mushy shells.
Nutrition
- Serving Size: 1 serving
- Calories: 580 kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 110 mg
