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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
