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
