Description
Creamy Marry Me Stuffed Shells baked in a rich, savory sauce with chicken, cheese, and sun-dried tomatoes. This comforting and indulgent recipe is perfect for a cozy dinner and always a crowd favorite.
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
Garnish
- Fresh basil leaves (optional)
Instructions
- Preheat Oven: Preheat the oven to 375 degrees Fahrenheit. Spray a 3-quart or 9 x 13-inch baking dish with nonstick cooking spray and set aside.
- Cook Pasta: 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 in the oven. Drain shells and rinse with cold water to stop cooking. Toss shells lightly with 1-2 teaspoons of 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 until well combined and set aside.
- Make Sauce: In a large skillet, melt butter over medium heat. Add minced garlic and cook for 30-60 seconds until fragrant. Stir in flour to form a paste and cook for 1-2 minutes. Slowly whisk in chicken broth, heavy cream, and parmesan cheese until smooth; the sauce will initially be thick. Add chopped sun-dried tomatoes, paprika, Italian seasoning, salt, and pepper. Continue whisking until the sauce thickens.
- Assemble: Pour about three-quarters of the sauce into the prepared baking dish. Stuff each shell with approximately 2 tablespoons of the filling and arrange the shells in a single even layer over the sauce. Spoon the remaining sauce evenly over the filled shells.
- Bake: Bake uncovered for 25-30 minutes, or 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. 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, fully assemble the dish, cover tightly with plastic wrap and foil, then freeze. Bake frozen covered or thawed as directed.
- For make-ahead, prepare through assembling the shells in the baking dish and refrigerate up to 24 hours before baking. Increase baking time by 10-15 minutes when baking chilled.
- Use rotisserie chicken for convenience and added flavor. For a vegetarian version, omit chicken and increase cheese.
- Under-cooking pasta slightly ensures shells maintain texture after baking.
Nutrition
- Serving Size: 1 serving
- Calories: 570 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
