Description
Creamy Marry Me Stuffed Shells baked in a rich, savory sauce. This indulgent and cozy dish features jumbo pasta shells stuffed with a flavorful chicken and cheese filling, baked in a creamy sun-dried tomato sauce, perfect for family dinners and crowd-pleasing meals.
Ingredients
Scale
Shell Filling
- 1 (12-ounce) box jumbo shell pasta (about 24 shells)
- 1 ½ cups cooked, chopped chicken (rotisserie chicken preferred)
- 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: Bring a large pot of salted water to a rolling boil, then cook the jumbo shell pasta according to package directions until al dente. Optionally 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 cooked chopped chicken, ricotta cheese, shredded mozzarella, grated parmesan, chopped sun-dried tomatoes, Italian seasoning, salt, and black pepper. Mix until thoroughly combined and set aside.
- Make Sauce: In a large skillet over medium heat, melt unsalted butter. Add minced garlic and cook for 30-60 seconds until fragrant. Stir in all-purpose flour to form a paste and cook for 1-2 minutes. Slowly whisk in chicken broth, heavy cream, and grated parmesan until smooth and slightly thickened. Stir in chopped sun-dried tomatoes, paprika, Italian seasoning, salt, and pepper. Continue whisking for 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 the filling and arrange evenly on top of the sauce. Spoon the remaining sauce over the shells evenly.
- 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. 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, and freeze until ready to bake.
- For make-ahead preparation, assemble through step 6 up to 24 hours in advance and refrigerate. Add 10-15 minutes extra to bake time when cooking from chilled.
- Use rotisserie chicken for convenience and extra flavor, or substitute with cooked shredded chicken breast.
- Ensure pasta shells are lightly oiled after boiling to prevent sticking while stuffing.
