Description
Creamy Marry Me Stuffed Shells baked in a rich, savory sauce combining chicken, cheeses, and sun-dried tomatoes for a cozy and indulgent meal perfect for family dinners or special occasions.
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 Oven: Preheat your oven to 375 degrees Fahrenheit. Lightly 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. Cook the 12-ounce box of jumbo shell pasta according to package instructions until al dente. To avoid overcooking in the oven, slightly undercook by a few minutes if preferred. Drain and rinse shells with cold water to stop cooking, then toss lightly with 1-2 teaspoons of olive or vegetable oil to prevent sticking.
- Prepare Filling: In a large bowl, combine the cooked chopped chicken, ricotta cheese, shredded mozzarella, grated parmesan, chopped sun-dried tomatoes, Italian seasoning, salt, and black pepper. Mix thoroughly and set aside.
- Make Sauce: In a large skillet, melt butter 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 and thickened. Stir in chopped sun-dried tomatoes, paprika, Italian seasoning, salt, and pepper. Continue whisking until sauce thickens to desired consistency.
- Assemble Dish: Pour about three-quarters of the sauce into the prepared baking dish. Stuff each cooked shell with roughly 2 tablespoons of the filling and arrange them in an even layer over the sauce. Spoon the remaining sauce evenly on top of the stuffed shells.
- Bake: Bake uncovered in the preheated oven for 25-30 minutes, until sauce bubbles and shells start to brown on top.
- Rest and Serve: Remove from oven and let rest for 5 minutes before garnishing with fresh basil if desired. Serve warm and enjoy.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or bake at 350 degrees Fahrenheit for 20-25 minutes.
- To freeze, fully assemble the dish, cover tightly with plastic wrap and foil, and freeze. Bake from frozen adding extra cook time as needed.
- You can prepare the dish through filling the shells and refrigerate up to 24 hours before baking. Add 10-15 minutes extra bake time when baking chilled.
- For a vegetarian version, omit chicken and increase cheese or add vegetables.
- Use gluten-free pasta and flour substitutes for a gluten-free adaptation.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 550 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg
