Description
Creamy Marry Me Stuffed Shells baked in a rich, savory sun-dried tomato and parmesan sauce with chicken and cheese filling. This indulgent and cozy pasta dish is perfect for a crowd and combines tender jumbo pasta shells with a flavorful blend of ricotta, mozzarella, and parmesan cheeses, all smothered in a luscious sauce and baked to bubbly perfection.
Ingredients
Units
Scale
Shell Filling
- 1 (12-ounce) box jumbo shell pasta about 24 shells
- 1 1/2 cups cooked, chopped chicken (rotisserie preferred)
- 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 garnish (optional)
Instructions
- Preheat and Prepare Dish: 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 Shells: Bring a large pot of salted water to a rolling boil. Add jumbo shells and cook according to package instructions until al dente, or slightly undercook to avoid mushiness after baking. Drain and rinse shells with cold water to stop cooking. Toss lightly with 1-2 teaspoons olive or vegetable oil to prevent sticking.
- Make Filling: In a large bowl, combine cooked chopped chicken, whole-milk ricotta, shredded mozzarella, grated parmesan, chopped sun-dried tomatoes, Italian seasoning, salt, and black pepper. Mix thoroughly and set aside.
- Prepare Sauce: In a large skillet over medium heat, melt butter. Add minced garlic and sauté for 30-60 seconds until fragrant. Stir in flour forming a paste and cook for 1-2 minutes. Slowly whisk in chicken broth, heavy cream, and parmesan cheese until smooth and thickened. Stir in chopped sun-dried tomatoes, paprika, Italian seasoning, salt, and pepper. Continue whisking until sauce thickens nicely.
- Assemble: Pour approximately ¾ of the sauce into the prepared baking dish. Stuff each pasta shell with about 2 tablespoons of the filling and arrange them evenly on top of the sauce. Spoon the remaining sauce over the shells evenly.
- Bake and Rest: Bake uncovered for 25-30 minutes until sauce bubbles and shells start to brown. Remove from oven and let rest for 5 minutes. Garnish with fresh basil if desired before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days; reheat gently in microwave or bake at 350°F for 20–25 minutes.
- For freezing, fully assemble the dish, cover tightly with plastic wrap and foil, and freeze. Bake from frozen adding extra time as needed.
- Make ahead by preparing through filling and sauce steps up to 24 hours in advance; refrigerate and bake adding 10–15 minutes to baking time.
- Use rotisserie chicken for convenience and added flavor.
- To prevent sticking, lightly oil the cooked pasta shells after boiling.
- Fresh basil garnish adds a bright color and fresh flavor contrast but is optional.
Nutrition
- Serving Size: 1 serving
- Calories: 580 kcal
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 36 g
- Saturated Fat: 18 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 120 mg
