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