Description
Hearty Marry Me Chicken Stuffed Shells is a comforting Italian-inspired dinner featuring jumbo pasta shells filled with a rich mixture of ricotta, shredded chicken, goat cheese, and mozzarella, all baked in a creamy sun-dried tomato marinara sauce and topped with melted mozzarella cheese. This dish perfectly balances savory cheese flavors with tender chicken and a velvety, slightly spicy sauce.
Ingredients
Scale
For the Pasta:
- 22 jumbo pasta shells (Barilla recommended)
For the Filling:
- 1 1/4 cups ricotta cheese (drained if watery)
- 3/4 cup finely shredded or diced 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 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
For the Topping:
- 4 oz mozzarella cheese
Instructions
- Prepare Filling: Mince the garlic cloves and chop the fresh basil. In a large bowl, combine ricotta (drained if watery), shredded chicken, goat cheese, freshly grated Parmesan, egg, minced garlic, basil, salt, Italian seasoning, pepper, and mozzarella. Mix thoroughly until the filling is smooth and well combined. Set aside.
- Cook Pasta Shells: Preheat the oven to 375°F. Boil a large pot of salted water and cook the jumbo pasta shells for 8-10 minutes until al dente. Drain and rinse with cold water to halt cooking. Lay the shells on a clean towel to dry slightly.
- Make Sauce: Dice the onion and chop the sun-dried tomatoes. In a saucepan over medium heat, warm 1 tablespoon of the oil from the sun-dried tomato jar. Sauté the onion until softened, about 2 minutes, then add sun-dried tomatoes and cook for 3 more minutes. Add marinara sauce, water, oregano, and red pepper flakes. Stir well and simmer for 15 minutes to meld flavors.
- Stuff Shells: Transfer the chicken mixture into a piping bag or a zip-top bag with a corner cut off. Pipe the filling into each shell generously without overstuffing. Spread half of the sun-dried tomato sauce in the bottom of a 9×13 inch baking dish. Arrange stuffed shells seam-side up in a single layer, then pour the remaining sauce over them.
- Add Cream and Bake: Pour whipping cream into the sauce in the dish and mix gently to incorporate, creating a rich, velvety texture. Cover tightly with foil and bake at 375°F for 30-35 minutes until heated through and sauce is bubbly.
- Top with Mozzarella and Broil: Remove foil and evenly spread remaining mozzarella cheese over the shells. Place the dish under the broiler on the middle rack for 2-4 minutes until the cheese melts and lightly browns. Watch closely to prevent burning.
- Rest and Serve: Remove from oven and let stand for 2-3 minutes before serving. Garnish with fresh basil if desired and serve warm with creamy sauce.
Notes
- If ricotta is watery, drain it using a fine sieve or cheesecloth for a thicker filling.
- Use freshly grated Parmesan for better melt and flavor compared to pre-shredded cheese.
- Sun-dried tomatoes packed in oil add richer flavor and better texture than dry sun-dried tomatoes.
- Be careful when broiling; mozzarella can brown very quickly.
- Pre-cooked or rotisserie chicken can be used to save time.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Keywords: stuffed shells, chicken stuffed shells, baked pasta shells, Italian chicken pasta, sun-dried tomato sauce, creamy pasta bake
