Description
Creamy Marry Me Stuffed Shells baked in a rich, savory sauce featuring jumbo shell pasta filled with a cheesy chicken mixture and topped with a flavorful sun-dried tomato cream sauce. This indulgent and cozy dish serves as a perfect crowd-pleasing main course.
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 (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 for al dente. To avoid overcooking later, undercook by a few minutes if preferred. Drain and rinse shells 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 evenly combined. Set aside.
- Make Sauce: Melt unsalted butter in a large skillet 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. Gradually whisk in chicken broth, heavy cream, and parmesan cheese until smooth. The sauce will be thick initially. Stir in sun-dried tomatoes, paprika, Italian seasoning, salt, and pepper. Continue whisking until sauce thickens.
- Assemble Dish: Spread about three-quarters of the sauce in the bottom of the prepared baking dish. Stuff each cooked shell with about 2 tablespoons of the filling mixture and place shells in an even layer over the sauce. Spoon remaining sauce evenly over the shells.
- Bake: Bake uncovered for 25-30 minutes until the sauce is bubbling and shells start to brown. Remove from oven and let rest for 5 minutes.
- Serve: Garnish with fresh basil if desired and 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.
- For freezing, assemble the dish fully, cover tightly with plastic wrap and foil, then freeze until ready to bake.
- Make ahead by preparing through assembly, refrigerate up to 24 hours in advance, then bake as directed adding 10-15 minutes to bake time because of chilling.
- Undercook pasta slightly during boiling to prevent mushiness after baking.
- Sun-dried tomatoes add a rich, tangy flavor but can be omitted or substituted with roasted red peppers if preferred.
Nutrition
- Serving Size: 1 serving
- Calories: 580 kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
