Hearty Marry Me Chicken Stuffed Shells Recipe
Introduction
Hearty Marry Me Chicken Stuffed Shells are a comforting, cheesy pasta dish filled with tender chicken and creamy cheeses, all smothered in a rich sun-dried tomato cream sauce. This recipe is perfect for a cozy dinner that feels both special and satisfying.
Ingredients
- 22 jumbo pasta shells (Barilla recommended for durability)
- 1 1/4 cups ricotta (drained if watery)
- 3/4 cup chicken (finely shredded or diced into 1/4-inch pieces)
- 4 oz goat cheese
- 1/2 cup Parmesan (freshly grated)
- 1 egg
- 2 tbsp fresh basil
- 2 garlic cloves
- 1 tsp salt
- 3/4 tsp Italian seasoning
- 1/4 tsp pepper
- 4 oz mozzarella (for filling)
- 7 oz sun-dried tomatoes (in oil, such as Mezzetta)
- 1 small onion
- 28 oz marinara sauce
- 1/4 cup water
- 1/4 tsp red pepper
- 1 cup whipping cream
- 1/2 tsp dried oregano
- 4 oz mozzarella (for topping)
Instructions
- Step 1: Mince the garlic cloves and chop the fresh basil. In a large bowl, combine the ricotta, shredded chicken, goat cheese, freshly grated Parmesan, egg, garlic, basil, salt, Italian seasoning, pepper, and mozzarella. Mix well and set aside.
- Step 2: Preheat the oven to 375°F. Cook the jumbo pasta shells in a large pot of salted boiling water for 8–10 minutes until al dente. Drain and rinse with cold water, then lay out on a clean towel to dry.
- Step 3: Dice the onion and chop the sun-dried tomatoes. Heat 1 tablespoon of the sun-dried tomato oil in a large saucepan over medium heat. Add the onion and cook until softened, about 2 minutes. Add the sun-dried tomatoes and cook 3 more minutes.
- Step 4: Pour in the marinara, water, dried oregano, and red pepper. Stir well and simmer for 15 minutes to develop the sauce flavors.
- Step 5: Transfer the chicken filling into a piping bag or a zip-top bag with a corner cut off. Pipe the filling into each pasta shell, filling generously but not overstuffing.
- Step 6: Spread half of the sauce on the bottom of a 9×13 inch baking dish. Arrange the stuffed shells seam-side up in a single layer. Pour the remaining sauce over the shells.
- Step 7: Stir the whipping cream into the sauce already in the dish for a rich, velvety texture. Cover tightly with foil and bake for 30–35 minutes until heated through and bubbling.
- Step 8: Remove the foil and evenly sprinkle the remaining mozzarella over the shells. Broil on the middle rack for 2–4 minutes until the cheese is melted and lightly browned. Let rest 2–3 minutes before serving.
Tips & Variations
- Drain ricotta well to prevent a watery filling and soggy shells.
- Use sun-dried tomatoes packed in oil for better flavor and texture than dry ones.
- Freshly grate Parmesan instead of pre-shredded for smoother melting and enhanced saltiness.
- Garnish with fresh basil for a bright, fresh touch.
- Substitute shredded rotisserie chicken for convenience.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F until warmed through to preserve texture and flavor. Avoid microwaving directly to keep the sauce creamy and shells intact.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the stuffed shells ahead of time?
Yes, you can assemble the shells and refrigerate them covered for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking from cold.
What can I substitute for goat cheese if I don’t have any?
Ricotta salata or cream cheese can be used as a milder alternative, though the unique tang of goat cheese adds depth to the filling.
Print
Hearty Marry Me Chicken Stuffed Shells Recipe
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Diet: Halal
Description
Hearty Marry Me Chicken Stuffed Shells offer a delightful fusion of creamy cheeses, tender shredded chicken, and flavorful sun-dried tomato sauce nestled inside jumbo pasta shells. Baked to perfection with a velvety cream sauce and a golden mozzarella topping, this dish is perfect for a comforting family dinner or special occasion.
Ingredients
Scale
For the Pasta:
- 22 jumbo pasta shells (preferably Barilla for durability)
For the Filling:
- 1 1/4 cups ricotta cheese (well drained)
- 3/4 cup finely shredded or diced cooked chicken
- 4 oz goat cheese
- 1/2 cup freshly grated Parmesan cheese
- 1 large egg
- 2 tbsp fresh basil, chopped
- 2 garlic cloves, minced
- 1 tsp salt
- 3/4 tsp Italian seasoning
- 1/4 tsp ground black pepper
- 4 oz mozzarella cheese
For the Sauce:
- 7 oz sun-dried tomatoes packed in oil (preferably Mezzetta)
- 1 small onion, diced
- 28 oz marinara sauce
- 1/4 cup water
- 1/4 tsp red pepper flakes
- 1 cup whipping cream
- 1/2 tsp dried oregano
- 1 tbsp oil from sun-dried tomato jar (for cooking)
For the Topping:
- 4 oz mozzarella cheese
Instructions
- Prepare the Filling: Mince the garlic and chop the basil. In a large bowl, combine ricotta (ensure it is well drained), shredded chicken, goat cheese, freshly grated Parmesan, egg, minced garlic, fresh basil, salt, Italian seasoning, pepper, and mozzarella. Mix until thoroughly combined and set aside.
- Cook the Pasta Shells: Preheat the oven to 375°F. Bring a large pot of salted water to a rolling boil. Add the jumbo pasta shells and cook for 8-10 minutes until al dente, so they retain slight firmness for baking. Drain shells and rinse with cold water to halt cooking. Lay them on a clean towel to dry while preparing the sauce.
- Make the Sauce: Dice the onion and chop sun-dried tomatoes. In a large saucepan over medium heat, warm 1 tablespoon of oil from the sun-dried tomato jar. Add diced onion and sauté for about 2 minutes until softened. Stir in the sun-dried tomatoes and cook for an additional 3 minutes to blend flavors. Add marinara sauce, water, dried oregano, and red pepper flakes. Stir and simmer for 15 minutes to deepen flavors.
- Stuff the Shells: Transfer the chicken and cheese filling to a piping bag or a zip-top bag with a corner cut off. Pipe filling generously into each cooked pasta shell. Spread half of the prepared sauce in the bottom of a 9×13 inch baking dish, arrange stuffed shells seam-side up, then pour the remainder of the sauce over them.
- Prepare for Baking: Stir the whipping cream into the sauce already in the baking dish to create a rich, velvety texture. Cover the baking dish tightly with foil.
- Bake: Place the dish in the preheated oven at 375°F and bake for 30-35 minutes until the shells are heated through and sauce bubbles gently along the edges.
- Add Topping and Broil: Remove foil and evenly spread the remaining 4 oz mozzarella over the shells. Turn the oven broiler on and place the dish on the middle rack. Broil for 2-4 minutes until the mozzarella melts and achieves a light golden brown. Watch carefully to prevent burning.
- Rest and Serve: Remove from the oven and let rest for 2-3 minutes. Optionally garnish with fresh basil. Serve immediately while warm, enjoying the creamy, flavorful sauce and tender pasta shells.
Notes
- Drain ricotta cheese well to avoid a watery filling which can make the dish soggy.
- Using freshly grated Parmesan improves melting and flavor distribution compared to pre-shredded.
- Sun-dried tomatoes packed in oil offer richer flavor and better texture than dry varieties.
- Be careful when broiling cheese for the topping; watch closely to prevent burning.
- This dish can be prepared ahead and refrigerated before baking; add a few extra minutes if baking from chilled.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Keywords: stuffed shells, chicken stuffed shells, sun-dried tomato sauce, baked pasta, creamy stuffed shells, Italian bake, marry me chicken recipe
