Hearty Marry Me Chicken Stuffed Shells Recipe

Introduction

Hearty Marry Me Chicken Stuffed Shells combine tender jumbo pasta shells with a rich, creamy chicken and cheese filling, all smothered in a velvety sun-dried tomato cream sauce. This comforting Italian-inspired dish is perfect for family dinners or special occasions, offering layers of flavor in every bite.

Ingredients

• 22 jumbo pasta shells
• 1 1/4 cups ricotta (drained if watery)
• 3/4 cup chicken (finely shredded or diced into 1/4-inch pieces)
• 4 oz goat cheese
• 1/2 cup Parmesan (freshly grated)
• 1 egg
• 2 tbsp fresh basil
• 2 garlic cloves
• 1 tsp salt
• 3/4 tsp Italian seasoning
• 1/4 tsp pepper
• 4 oz mozzarella (for filling)
• 7 oz sun-dried tomatoes (packed in oil)
• 1 small onion
• 28 oz marinara sauce
• 1/4 cup water
• 1/4 tsp red pepper
• 1 cup whipping cream
• 1/2 tsp dried oregano
• 4 oz mozzarella (for topping)

Instructions

1. Step 1: Mince the garlic cloves and chop the fresh basil. In a large bowl, combine the ricotta (well drained), shredded chicken, goat cheese, freshly grated Parmesan, egg, garlic, basil, salt, Italian seasoning, pepper, and 4 oz mozzarella. Mix until fully combined and set aside.
2. Step 2: Preheat your oven to 375°F. Bring a large pot of salted water to a boil and cook the jumbo pasta shells for 8-10 minutes until al dente. Drain and rinse with cold water, then lay them out on a clean towel to dry slightly.
3. Step 3: Dice the onion and chop the sun-dried tomatoes. Heat 1 tablespoon of the sun-dried tomato oil in a large saucepan over medium heat. Add the onion and cook for about 2 minutes until softened, then add the sun-dried tomatoes and cook for another 3 minutes.
4. Step 4: Stir in the marinara, water, dried oregano, and red pepper. Simmer the sauce for 15 minutes to develop flavor.
5. Step 5: Transfer the chicken filling into a piping bag or a zip-top bag with a corner cut off. Pipe the filling into each pasta shell generously but without overstuffing.
6. Step 6: Spread half of the sauce in the bottom of a 9×13 inch baking dish. Arrange the stuffed shells seam-side up in a single layer, then pour the remaining sauce over them, ensuring they are well covered.
7. Step 7: Pour the whipping cream into the sauce in the baking dish and stir gently to combine, creating a rich, velvety texture.
8. Step 8: Cover the dish tightly with foil and bake at 375°F for 30-35 minutes until heated through and bubbly.
9. Step 9: Remove the foil and sprinkle the remaining 4 oz mozzarella evenly over the shells. Broil on the middle rack for 2-4 minutes until the cheese melts and lightly browns. Watch carefully to prevent burning.
10. Step 10: Let the dish rest for 2-3 minutes before serving. Garnish with fresh basil if desired and enjoy immediately while warm and creamy.

Tips & Variations

• Use sun-dried tomatoes packed in oil for more flavor and a better texture than dry ones.
• Freshly grated Parmesan melts better and adds more authentic flavor than pre-shredded versions.
• For a vegetarian version, omit the chicken and add sautéed mushrooms or spinach to the filling.
• If you don’t have a piping bag, a sturdy zip-top bag with a small corner cut off works well to fill the shells neatly.
• Let the dish rest before serving to allow the sauce to thicken slightly for easier portioning.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F until warmed through to preserve the creamy sauce and prevent drying. You can also gently reheat individual portions in the microwave, covering loosely to retain moisture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze the stuffed shells?

Yes, you can freeze the unbaked stuffed shells in the sauce. Cover tightly with foil and freeze for up to 2 months. To bake, thaw overnight in the refrigerator and proceed with the baking instructions as usual.

What can I substitute for goat cheese?

If goat cheese isn’t available or preferred, cream cheese or mascarpone can be used for a similarly creamy texture, though the flavor will be milder.

Hearty Marry Me Chicken Stuffed Shells Recipe

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★★★★★

4.4 from 132 reviews

• Author: Zoe
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x
• Diet: Low Salt

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Description

Hearty Marry Me Chicken Stuffed Shells is a comforting Italian-inspired baked pasta dish featuring jumbo pasta shells filled with a rich mixture of ricotta, shredded chicken, goat cheese, and mozzarella. The shells are baked in a luxurious sun-dried tomato marinara sauce enriched with cream, topped with melted mozzarella for a deliciously creamy and flavorful meal perfect for dinner.

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Ingredients

Scale 1x2x3x

For the pasta:

• 22 jumbo pasta shells (Barilla recommended)

For the filling:

• 1 1/4 cups ricotta, drained if watery
• 3/4 cup chicken, finely shredded or diced (about 1/4-inch pieces)
• 4 oz goat cheese
• 1/2 cup freshly grated Parmesan cheese
• 1 egg
• 2 tbsp fresh basil, chopped
• 2 garlic cloves, minced
• 1 tsp salt
• 3/4 tsp Italian seasoning
• 1/4 tsp 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 the topping:

• 4 oz mozzarella cheese

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Instructions

1. Prepare the filling: Mince the garlic and chop the basil. In a large bowl, combine drained ricotta, shredded chicken, goat cheese, Parmesan, egg, minced garlic, basil, salt, Italian seasoning, pepper, and mozzarella. Mix thoroughly and set aside.
2. Cook the pasta shells: Preheat oven to 375°F. Bring a large pot of salted water to boil. Cook jumbo pasta shells for 8-10 minutes until al dente. Drain and rinse with cold water to halt cooking. Lay shells on a clean towel to dry slightly.
3. Make the sauce: Dice onion and chop sun-dried tomatoes. Heat 1 tablespoon of sun-dried tomato oil in a large saucepan over medium heat. Sauté onion until softened (~2 minutes). Add sun-dried tomatoes and cook 3 minutes to release flavor. Stir in marinara, water, oregano, and red pepper flakes. Simmer for 15 minutes to develop flavors.
4. Stuff the shells: Transfer filling to a piping bag or zip-top bag with corner cut off. Pipe filling generously into each cooked shell. Spread half of the sauce on the bottom of a 9×13 inch baking dish. Arrange stuffed shells seam-side up in a single layer. Pour remaining sauce over shells, coating thoroughly.
5. Add cream and bake: Stir whipping cream into the sauce already in the baking dish to create a rich texture. Cover dish tightly with foil and bake at 375°F for 30-35 minutes until shells are heated through and sauce bubbles gently.
6. Add mozzarella topping and broil: Remove foil and evenly spread remaining 4 oz mozzarella on top. Turn oven broiler on and place dish on middle rack. Broil 2-4 minutes until mozzarella is melted and lightly browned. Watch carefully to avoid burning.
7. Serve: Remove from oven and let rest 2-3 minutes. Optionally garnish with fresh basil. Serve warm with creamy sauce.

Notes

• Drain ricotta if watery to prevent soggy filling.
• Use sun-dried tomatoes packed in oil (like Mezzetta) for best flavor and texture.
• Pasta shells should be slightly firm after boiling so they hold shape after baking.
• Freshly grate Parmesan for better melting and flavor distribution.
• Watch broiler closely to avoid burning mozzarella topping.
• Can substitute shredded rotisserie chicken for convenience.
• Leftovers store well refrigerated for up to 3 days.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Dinner
• Method: Baking
• Cuisine: Italian

Keywords: chicken stuffed shells, baked pasta, Italian dinner, creamy marinara, sun-dried tomato sauce, ricotta stuffed pasta