Hearty Marry Me Chicken Stuffed Shells Recipe

Introduction

Hearty Marry Me Chicken Stuffed Shells combine tender jumbo pasta shells with a rich, creamy filling and a flavorful sun-dried tomato sauce. This comforting Italian-inspired dish is perfect for family dinners or special occasions. It’s satisfying, cheesy, and full of vibrant flavors that everyone will love.

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
• 7 oz sun-dried tomatoes (in oil, Mezzetta preferred)
• 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

1. Step 1: In a large bowl, combine the ricotta (well drained), shredded chicken, goat cheese, freshly grated Parmesan, egg, minced garlic, chopped basil, salt, Italian seasoning, pepper, and mozzarella. Mix until well combined and set aside.
2. Step 2: Preheat oven to 375°F. Boil salted water in a large pot and cook the jumbo pasta shells for 8-10 minutes until al dente. Drain and rinse with cold water to stop cooking. Lay shells out on a towel to dry slightly.
3. Step 3: In a saucepan, heat 1 tablespoon of oil from the sun-dried tomato jar over medium heat. Add diced onion and cook until softened, about 2 minutes. Stir in sun-dried tomatoes and cook 3 more minutes.
4. Step 4: Add marinara sauce, water, dried oregano, and red pepper to the pan. Stir well and simmer for 15 minutes to deepen flavors.
5. Step 5: Fill a piping bag (or a zip-top bag with a corner cut) with the chicken mixture. Pipe filling into each cooked shell, filling generously but not overstuffing.
6. Step 6: Spread half of the tomato 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, ensuring they are well covered.
7. Step 7: Stir whipping cream into the sauce already in the dish for a rich, velvety finish. Cover tightly with foil and bake for 30-35 minutes until hot and bubbling.
8. Step 8: Remove foil, evenly sprinkle the remaining mozzarella over the shells. Broil on middle rack for 2-4 minutes until cheese is melted and lightly browned. Watch carefully to prevent burning.
9. Step 9: Let rest for 2-3 minutes before serving. Garnish with fresh basil if desired and enjoy while warm and creamy.

Tips & Variations

• Use freshly grated Parmesan instead of pre-shredded for smoother melting and better flavor distribution in the filling.
• Drain ricotta if watery for a thicker, less soggy filling.
• Sun-dried tomatoes packed in oil add richer flavor and texture compared to dry sun-dried tomatoes.
• For a vegetarian version, substitute chicken with sautéed mushrooms or spinach.
• Try adding a pinch of nutmeg to the filling for a subtle warmth.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat covered in a 350°F oven until warmed through, or microwave in short intervals to avoid drying out. This dish can also be frozen before baking—freeze arranged stuffed shells with sauce in a sealed container, then bake from frozen, adding extra cooking time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can assemble the stuffed shells and sauce, then cover and refrigerate for up to 24 hours before baking. This makes it convenient for preparing meals in advance.

What can I use instead of jumbo pasta shells?

If jumbo shells are unavailable, large manicotti tubes work well as a substitute. Cook and stuff them the same way as the shells.

Hearty Marry Me Chicken Stuffed Shells Recipe

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★★★★★

4.7 from 134 reviews

• Author: Marina
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x

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Description

Hearty Marry Me Chicken Stuffed Shells combine tender jumbo pasta shells filled with a rich blend of ricotta, shredded chicken, goat cheese, Parmesan, mozzarella, and fresh herbs. These are baked in a velvety sun-dried tomato and marinara sauce enriched with whipping cream, then topped with golden melted mozzarella for a comforting Italian-inspired dinner perfect for family meals or special occasions.

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Ingredients

Scale 1x2x3x

For the pasta:

• 22 jumbo pasta shells

For the filling:

• 1 1/4 cups ricotta cheese (drained if watery)
• 3/4 cup finely shredded or diced cooked chicken
• 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 ground black pepper
• 4 oz mozzarella cheese

For the sauce:

• 7 oz sun-dried tomatoes packed in oil
• 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 cloves and chop the fresh basil. In a large bowl, combine the ricotta (drained if watery), shredded chicken, goat cheese, grated Parmesan, egg, minced garlic, chopped basil, salt, Italian seasoning, pepper, and mozzarella. Mix thoroughly until well combined and set aside.
2. Cook the pasta shells: Preheat the oven to 375°F. Bring a large pot of salted water to a rolling boil. Add the jumbo pasta shells and cook for 8-10 minutes until al dente, meaning they are slightly firm as they will bake again. Drain and rinse with cold water to stop cooking. Lay shells on a clean towel to dry slightly.
3. Make the sauce: Dice the onion and chop the sun-dried tomatoes. Heat the tablespoon of oil from the sun-dried tomatoes in a large saucepan over medium heat. Add the diced onion and cook until softened, about 2 minutes. Add the sun-dried tomatoes and cook for another 3 minutes to release flavors. Add marinara sauce, water, dried oregano, and red pepper flakes. Stir and simmer for 15 minutes to meld flavors.
4. Fill the shells: Transfer the prepared chicken filling into a piping or a zip-top bag with a corner cut off. Pipe the filling into each cooked pasta shell generously but avoid overstuffing.
5. Assemble the dish: 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 a single layer. Pour the remaining sauce over the shells ensuring each is covered. Stir the whipping cream into the sauce in the dish to create a rich, velvety texture.
6. Bake: Cover the baking dish tightly with foil and bake at 375°F for 30-35 minutes, until shells are heated through and sauce is bubbling at edges.
7. Broil the topping: Remove the foil and evenly spread the remaining 4 oz mozzarella cheese over the shells. Place the dish under the broiler on the middle rack for 2-4 minutes until cheese melts and lightly browns. Watch carefully to avoid burning.
8. Rest and serve: Remove from oven and let rest 2-3 minutes. Garnish with fresh basil if desired and serve warm to enjoy the creamy, hearty flavors.

Notes

• Drain ricotta cheese thoroughly to prevent a watery filling and soggy shells.
• Use sun-dried tomatoes packed in oil for best flavor and texture.
• Freshly grated Parmesan melts better than pre-shredded for a smoother filling.
• Do not overcook pasta shells during boiling since they will bake in the sauce.
• Watch broiling closely to avoid burning the mozzarella topping.
• Use a piping bag or zip-top bag for easy and clean shell filling.
• Letting the dish rest before serving helps flavors meld and avoids burning your mouth on hot sauce.

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

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