Description
Creamy Marry Me Stuffed Shells baked in a rich, savory sauce. This cozy and indulgent dish features jumbo pasta shells stuffed with a flavorful mix of chicken, ricotta, mozzarella, parmesan, and sun-dried tomatoes, all baked in a creamy tomato sauce. Perfect for a comforting family dinner or a crowd-pleasing meal.
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 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. Cook the jumbo shell pasta according to the package instructions until al dente. Optionally undercook by a few minutes to prevent overcooking in the oven. Drain and rinse shells with cold water to stop cooking. Toss lightly with 1-2 teaspoons of olive or vegetable oil to prevent sticking.
- Prepare Filling: In a large bowl, mix together chopped cooked chicken, ricotta cheese, shredded mozzarella, grated parmesan, chopped sun-dried tomatoes, Italian seasoning, salt, and pepper until well combined. Set aside.
- Make the Sauce: In a large skillet over medium heat, melt the butter. Add minced garlic and cook for 30-60 seconds until fragrant. Stir in the flour to form a paste and cook for 1-2 minutes. Slowly whisk in chicken broth, heavy cream, and parmesan cheese until smooth. The sauce will be thick initially. Stir in chopped sun-dried tomatoes, paprika, Italian seasoning, salt, and pepper. Continue whisking and cook until sauce thickens.
- Assemble the Dish: Pour about three-quarters of the sauce into the bottom of the prepared baking dish. Stuff each cooked shell with approximately 2 tablespoons of the filling and arrange them in a single layer on top of the sauce.
- Add Sauce and Bake: Spoon the remaining sauce evenly over the stuffed shells. Bake uncovered for 25-30 minutes until the sauce is bubbling and the shells are starting to brown.
- Rest and Garnish: Let the dish rest for 5 minutes before garnishing with fresh basil if desired. 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 degrees Fahrenheit for 20-25 minutes.
- To freeze, assemble the dish fully, cover tightly with plastic wrap and foil, and freeze. Bake from frozen as directed, adding extra baking time if needed.
- Prepare the dish up to the assembly step (step 6) up to 24 hours in advance and refrigerate. When ready to bake, add 10-15 minutes to the baking time since it will be chilled.
- Use whole-milk ricotta for creaminess, but part-skim ricotta can be substituted for a lighter option.
- Sun-dried tomatoes add a burst of flavor; oil-packed sun-dried tomatoes work well if drained.
- Feel free to omit chicken for a vegetarian version.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.3 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 100 mg
