Description
Creamy Marry Me Stuffed Shells baked in a rich, savory sauce featuring chicken, sun-dried tomatoes, and a blend of cheeses. This cozy and indulgent pasta dish is perfect as a comforting main course for family dinners and special occasions.
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 your oven to 375 degrees Fahrenheit. Lightly spray a 3-quart or 9 x 13-inch baking dish with nonstick cooking spray and set aside.
- Cook Pasta Shells: Bring a large pot of salted water to a rolling boil. Cook the jumbo shell pasta according to package directions for al dente, or slightly undercook by a few minutes to avoid overcooking in the oven. Drain the pasta and rinse under cold water to stop the cooking process. Toss the shells lightly with 1-2 teaspoons of olive or vegetable oil to prevent sticking.
- Prepare Filling: In a large bowl, combine cooked, chopped chicken, whole-milk ricotta, shredded mozzarella, grated parmesan, chopped sun-dried tomatoes, Italian seasoning, salt, and ground black pepper. Mix thoroughly until well combined and set aside.
- Make Sauce: In a large skillet over medium heat, melt the unsalted butter. Add minced garlic and cook for 30-60 seconds until fragrant. Stir in the flour and cook for 1-2 minutes to form a roux. Gradually whisk in chicken broth, heavy cream, and grated parmesan cheese until smooth and thickened. Stir in chopped sun-dried tomatoes, paprika, Italian seasoning, salt, and pepper. Continue to whisk and cook for a few more minutes until the sauce thickens further.
- Assemble Dish: Pour about three-quarters of the sauce into the prepared baking dish, spreading evenly. Stuff each cooked shell with about 2 tablespoons of the filling mixture and arrange the filled shells evenly over the sauce in the dish. Spoon the remaining sauce over the top of the filled shells.
- Bake: Bake uncovered for 25-30 minutes until the sauce is bubbly and shells begin to brown slightly on top.
- Rest and Serve: Let the baked shells rest for 5 minutes before garnishing with fresh basil (if using) and serving.
Notes
- To prevent pasta shells from sticking, toss them with a small amount of oil after cooking and rinsing.
- For a vegetarian version, omit chicken and consider adding sautéed mushrooms or spinach.
- Leftovers can be stored in the fridge in an airtight container for up to 5 days. Reheat in the microwave or bake at 350°F for 20-25 minutes.
- You can freeze the fully assembled dish (covered tightly) before baking; thaw before baking or bake longer if baking from frozen.
- Make ahead by preparing through assembly up to 24 hours before baking. Increase bake time by 10-15 minutes if baking chilled.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 110 mg
