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
