Description
Creamy Marry Me Stuffed Shells baked in a rich, savory sauce made with chicken, ricotta, mozzarella, parmesan, and sun-dried tomatoes. This indulgent, comforting dish is perfect for family dinners or special occasions, offering a cozy and flavorful experience that's always a crowd favorite.
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 your oven to 375 degrees Fahrenheit. Spray a 3-quart baking dish or a 9 x 13-inch baking dish with nonstick cooking spray and set it aside.
- Cook Pasta: Bring a large pot of salted water to a rolling boil. Cook the jumbo shell pasta according to package instructions for al dente, or undercook slightly by a few minutes to prevent overcooking in the oven. 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 cooked chopped chicken, whole-milk ricotta cheese, shredded mozzarella, grated parmesan, chopped sun-dried tomatoes, Italian seasoning, salt, and ground black pepper. Mix well until fully combined and set aside.
- Make Sauce: In a large skillet, melt unsalted butter over medium heat. Add minced garlic and cook for 30-60 seconds until fragrant. Stir in all-purpose flour to form a paste and cook for 1-2 minutes. Slowly whisk in chicken broth, heavy cream, and grated parmesan cheese, creating a smooth thick sauce. Add chopped sun-dried tomatoes, paprika, Italian seasoning, salt, and black pepper. Continue whisking until sauce thickens.
- Assemble: Pour about three-quarters of the sauce evenly into the prepared baking dish. Stuff each cooked shell with approximately 2 tablespoons of the filling mixture and place the filled shells in an even layer on top of the sauce. Spoon the remaining sauce evenly over the shells.
- Bake: Bake uncovered for 25-30 minutes until the sauce is bubbling and the shells begin to brown. Remove from oven and let rest for 5 minutes.
- Serve: Garnish with fresh basil if desired. Serve warm and enjoy the creamy, flavorful Marry Me Stuffed Shells.
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, fully assemble the dish, cover tightly with plastic wrap and foil, then freeze. Bake from frozen, adding extra time as needed.
- Make ahead by preparing through step 6 up to 24 hours in advance and refrigerate. Bake as directed, adding 10-15 minutes since the dish will be chilled.
- Use leftover rotisserie chicken or any cooked chicken for convenience and flavor.
- If you want a vegetarian version, omit chicken and consider adding chopped spinach or mushrooms to the filling.
- Under-cooking pasta slightly before baking helps prevent mushy shells.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 110 mg
