Hearty Marry Me Chicken Stuffed Shells Recipe
Introduction
Hearty Marry Me Chicken Stuffed Shells combine tender jumbo pasta shells filled with a rich mixture of cheeses and chicken, all baked in a luscious sun-dried tomato cream sauce. This comforting dish is perfect for family dinners or special occasions when you want something flavorful and satisfying.
Ingredients
- 22 jumbo pasta shells (Barilla recommended for durability)
- 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 (chopped)
- 2 garlic cloves (minced)
- 1 tsp salt
- 3/4 tsp Italian seasoning
- 1/4 tsp pepper
- 4 oz mozzarella (for filling)
- 7 oz sun-dried tomatoes (preferably in oil)
- 1 small onion (diced)
- 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
- Step 1: In a large bowl, combine the drained ricotta, shredded chicken, goat cheese, freshly grated Parmesan, egg, minced garlic, chopped basil, salt, Italian seasoning, pepper, and 4 oz mozzarella. Mix thoroughly until well combined and set aside.
- Step 2: Preheat the oven to 375°F. Bring a large pot of salted water to a boil, add the jumbo pasta shells, and cook for 8-10 minutes until al dente. Drain and rinse with cold water, then lay out on a clean towel to dry slightly.
- Step 3: Dice the onion and chop the sun-dried tomatoes. Heat 1 tablespoon of oil from the sun-dried tomato jar in a saucepan over medium heat. Add the onion and cook until softened, about 2 minutes. Stir in the sun-dried tomatoes and cook for 3 more minutes.
- Step 4: Pour in the marinara sauce, water, dried oregano, and red pepper. Stir well and simmer for 15 minutes to develop flavors.
- Step 5: Transfer the chicken filling to a piping bag or a zip-top bag with a corner cut off. Fill each cooked shell generously but without overstuffing.
- Step 6: Spread half of the sun-dried tomato sauce on the bottom of a 9×13 inch baking dish. Arrange the stuffed shells seam-side up in one layer, then pour the remaining sauce over them, covering each shell well.
- Step 7: Stir the whipping cream into the sauce in the baking dish for a rich, creamy texture. Cover the dish tightly with foil and bake for 30-35 minutes until the shells are heated through and the sauce is bubbling.
- Step 8: Remove the foil, evenly sprinkle the remaining 4 oz mozzarella on top, and broil on the middle rack for 2-4 minutes until the cheese is melted and lightly browned. Watch carefully to avoid burning.
- Step 9: Let the dish rest for 2-3 minutes before serving. Garnish with fresh basil if desired and serve warm.
Tips & Variations
- Drain ricotta well to avoid a watery filling and soggy shells.
- Use sun-dried tomatoes packed in oil for richer flavor and better texture.
- Freshly grate Parmesan instead of pre-shredded for smoother melting and better saltiness.
- If you prefer, substitute cooked turkey or ham for the chicken.
- For a lighter version, use half-and-half instead of whipping cream in the sauce.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat covered in the oven at 350°F until warmed through, about 15-20 minutes, or microwave individual portions. Avoid reheating under the broiler.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the stuffed shells ahead of time?
Yes, you can stuff the shells and assemble the dish a few hours before baking. Keep it covered in the refrigerator and bake as instructed when ready.
What can I use if I don’t have jumbo pasta shells?
If jumbo shells are unavailable, large manicotti tubes are a great substitute for stuffing with the filling and baking similarly.
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Hearty Marry Me Chicken Stuffed Shells Recipe
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Diet: Low Salt
Description
Hearty Marry Me Chicken Stuffed Shells is a comforting baked pasta dish featuring jumbo pasta shells filled with a rich mixture of ricotta, shredded chicken, goat cheese, mozzarella, and Parmesan, all baked in a luscious sun-dried tomato and creamy marinara sauce. This recipe layers bold flavors with a velvety texture, finished with a golden mozzarella topping for a satisfying meal perfect for cozy dinners.
Ingredients
Scale
For the Pasta:
- 22 jumbo pasta shells (preferably Barilla for durability)
For the Filling:
- 1 1/4 cups ricotta cheese (drained if watery)
- 3/4 cup chicken (finely shredded or diced into 1/4-inch pieces)
- 4 oz goat cheese
- 1/2 cup Parmesan cheese (freshly grated)
- 1 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, such as Mezzetta, chopped)
- 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: In a large bowl, combine the drained ricotta, shredded chicken, goat cheese, freshly grated Parmesan, egg, minced garlic, chopped basil, salt, Italian seasoning, black pepper, and mozzarella. Mix thoroughly until all ingredients are well incorporated. Set aside.
- Cook the pasta shells: Preheat the oven to 375°F. Boil a large pot of salted water and cook the jumbo 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 while preparing the sauce.
- Prepare the sauce: Heat 1 tablespoon of sun-dried tomato oil in a large saucepan over medium heat. Add diced onions and cook for about 2 minutes until softened. Stir in chopped sun-dried tomatoes and cook for another 3 minutes to enhance flavors. Add marinara sauce, water, dried oregano, and red pepper flakes. Stir well and simmer the sauce for 15 minutes to meld the flavors.
- Fill the shells: Transfer the prepared chicken filling into a piping bag or a zip-top bag with a corner cut off. Pipe filling generously into each cooked shell without overstuffing. Spread half the sauce across the bottom of a 9×13-inch baking dish. Place the stuffed shells seam-side up in a single layer. Pour the remaining sauce evenly over the shells.
- Add cream and bake: Stir the whipping cream into the sauce already in the baking dish to achieve a rich, velvety texture. Cover the dish tightly with foil and bake at 375°F for 30-35 minutes until heated through and sauce bubbles gently at the edges.
- Add topping and broil: Remove foil, spread remaining mozzarella cheese evenly over the shells, and place under the broiler on the middle oven rack. Broil for 2-4 minutes, watching carefully until the cheese melts and turns lightly browned.
- Rest and serve: Remove from the oven and let the dish rest for 2-3 minutes. Optionally garnish with fresh basil. Serve immediately while warm and creamy.
Notes
- Drain the ricotta well if watery to avoid a soggy filling.
- Use freshly grated Parmesan for better melting and flavor.
- Pasta shells should be cooked al dente as they will continue cooking in the oven.
- Using sun-dried tomatoes packed in oil enhances flavor and texture.
- Watch the broiler carefully to prevent burning the cheese topping.
- Letting the dish rest briefly after baking helps the sauce thicken slightly.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
Keywords: chicken stuffed shells, baked pasta shells, creamy marinara pasta, sun-dried tomato pasta, ricotta chicken shells
