Description
Creamy Marry Me Stuffed Shells are a cozy and indulgent baked pasta dish featuring jumbo shells stuffed with a savory chicken and cheese filling, baked in a rich sun-dried tomato and parmesan cream sauce. This comforting meal is perfect for family dinners and gatherings.
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 the oven: Preheat your 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 the jumbo shells according to the package instructions until al dente, possibly undercooking by a few minutes to prevent overcooking later. Drain and rinse the shells with cold water to stop cooking, then toss with 1-2 teaspoons of olive or vegetable oil to keep them from sticking.
- Prepare filling: In a large bowl, combine the chopped cooked chicken, ricotta cheese, shredded mozzarella, grated parmesan, chopped sun-dried tomatoes, Italian seasoning, salt, and ground black pepper. Mix well until all ingredients are evenly blended. Set aside.
- Make sauce: In a large skillet over medium heat, melt the unsalted butter. Add minced garlic and cook for 30 to 60 seconds until fragrant. Stir in the flour and cook for 1 to 2 minutes to create a paste. Gradually whisk in chicken broth, heavy cream, and grated parmesan until smooth. The mixture will thicken as you whisk. Stir in the chopped sun-dried tomatoes, paprika, Italian seasoning, salt, and pepper. Continue cooking and whisking until the sauce is thickened.
- Assemble the dish: Pour about three-quarters of the sauce into the prepared baking dish and spread evenly. Stuff each jumbo shell with approximately 2 tablespoons of the chicken and cheese filling. Arrange the filled shells in a single layer over the sauce. Spoon the remaining sauce evenly over the top of the shells.
- Bake: Bake the assembled dish uncovered for 25 to 30 minutes until the sauce is bubbling and the shells begin to brown slightly on top.
- Rest and garnish: Remove the dish from the oven and let it rest for 5 minutes to set. Garnish with fresh basil leaves if desired before serving.
Notes
- Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave or bake at 350°F for 20 to 25 minutes.
- To freeze, assemble fully in a baking dish, cover tightly with plastic wrap and foil, and freeze until ready to bake.
- For make-ahead: prepare through the assembly step and refrigerate up to 24 hours before baking. Add 10 to 15 minutes to bake time if baking chilled.
- Use rotisserie chicken for convenience, or substitute with cooked turkey or shredded cooked chicken breast.
- For a vegetarian version, omit the chicken and add additional cheese or sautéed vegetables.
- Under-cook pasta slightly during boiling to avoid mushy shells after baking.
Nutrition
- Serving Size: 1 serving
- Calories: 640 kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 38 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
