Hearty Marry Me Chicken Stuffed Shells Recipe
Introduction
Hearty Marry Me Chicken Stuffed Shells bring together tender jumbo pasta shells filled with a rich, creamy chicken and cheese mixture, all baked in a savory sun-dried tomato cream sauce. This comforting Italian-inspired dish is perfect for a family dinner or special occasion.
Ingredients
- 22 jumbo pasta shells
- 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 packed 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: Mince the garlic and chop the basil. In a large bowl, combine the ricotta (well drained), shredded chicken, goat cheese, freshly grated Parmesan, egg, garlic, basil, salt, Italian seasoning, pepper, and mozzarella. Mix thoroughly and set aside.
- Step 2: Preheat the oven to 375°F. Bring a large pot of salted water to a boil and cook the jumbo pasta shells for 8-10 minutes until al dente. Drain and rinse with cold water to stop cooking, then lay shells on a 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 large saucepan over medium heat. Sauté the onion until soft, about 2 minutes, then add the sun-dried tomatoes and cook for another 3 minutes.
- Step 4: Stir in marinara, water, dried oregano, and red pepper. Simmer the sauce for 15 minutes to meld flavors.
- Step 5: Transfer the filling into a piping bag or zip-top bag with the corner cut off. Pipe the mixture evenly into each cooked shell without overfilling.
- Step 6: Spread half the sauce on the bottom of a 9×13 inch baking dish. Arrange stuffed shells seam-side up in a single layer. Pour the remaining sauce over the shells, covering them well.
- Step 7: Stir the whipping cream into the sauce in the dish for a rich, velvety texture. Cover tightly with foil and bake for 30-35 minutes, until heated through and bubbles appear at the edges.
- Step 8: Remove foil, sprinkle the remaining mozzarella over the shells, then broil on the middle rack for 2-4 minutes until the cheese is melted and golden. Let rest for 2-3 minutes before serving.
Tips & Variations
- Use freshly grated Parmesan for a smoother melt and enhanced flavor in the filling.
- Sun-dried tomatoes packed in oil provide a richer taste and better texture than dry versions.
- For a vegetarian version, substitute chicken with sautéed mushrooms or spinach.
- If you don’t have a piping bag, use a spoon to fill the shells carefully.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through to preserve the creamy sauce and melted cheese texture. Avoid microwaving to keep the shells from becoming soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the stuffed shells ahead of time?
Yes, you can assemble the stuffed shells and sauce the day before. Cover and refrigerate, then bake just before serving.
Can I freeze this dish?
Absolutely. Freeze the fully assembled but unbaked dish in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before baking.
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Hearty Marry Me Chicken Stuffed Shells Recipe
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
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, all smothered in a creamy sun-dried tomato marinara sauce and topped with bubbly melted mozzarella. This dish is perfect for a cozy dinner that impresses with its flavorful, velvety sauce and cheesy, savory filling.
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 shredded or finely diced cooked chicken
- 4 oz goat cheese
- 1/2 cup freshly grated Parmesan cheese
- 1 large 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 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
For the Topping:
- 4 oz mozzarella cheese
Instructions
- Prepare the filling: Mince the garlic and chop the basil. In a large bowl, combine ricotta (well drained), 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. Bring a large pot of salted water to a boil and add the jumbo pasta shells. Cook for 8-10 minutes until al dente, meaning the shells are firm to the bite since they will bake further later. Drain and rinse with cold water to stop cooking. Lay the shells on a clean towel to dry and cool slightly.
- Prepare the sauce: Dice the onion and chop the sun-dried tomatoes. Heat 1 tablespoon of the oil from the sun-dried tomato jar in a large saucepan over medium heat. Add diced onion and cook until softened, about 2 minutes. Add sun-dried tomatoes and cook for 3 more minutes to release flavors. Stir in marinara sauce, water, dried oregano, and red pepper flakes. Simmer the sauce for 15 minutes to deepen flavors.
- Stuff the shells: Transfer the chicken and cheese filling into a piping bag or a resealable plastic bag with the tip cut off. Pipe the filling into each cooked pasta shell generously but carefully to avoid overstuffing.
- Assemble the dish: Spread half of the sun-dried tomato sauce across the bottom of a 9×13-inch baking dish. Arrange the stuffed shells seam side up in a single layer. Pour the remaining sauce evenly over the shells, ensuring thorough coverage.
- Add the cream and bake: Stir the whipping cream into the sauce in the baking dish to create a rich, velvety texture. Cover tightly with foil and bake the dish at 375°F for 30-35 minutes until the shells are hot and the sauce bubbles gently around the edges.
- Add cheese topping and broil: Remove the foil and sprinkle the remaining 4 oz mozzarella evenly over the baked shells. Turn on the broiler and place the dish on the middle rack. Broil for 2-4 minutes until the mozzarella melts and turns lightly golden. Keep a close watch to avoid burning.
- Rest and serve: Remove the dish from the oven and let it rest for 2-3 minutes before serving. Garnish with fresh basil if desired. Serve warm for a creamy, cheesy, and flavorful meal.
Notes
- Drain the ricotta well if watery to prevent a watery filling and soggy shells.
- Use freshly grated Parmesan for best melting and salt distribution.
- Sun-dried tomatoes packed in oil provide superior flavor and texture compared to dry packs.
- Do not overcook the pasta shells; they should remain firm as they bake further in the oven.
- Use a piping bag for easy and clean filling of the shells, but a zip-top bag with a corner cut works as well.
- Watch the broiler carefully to prevent burning the cheese topping.
- May garnish with fresh basil leaves for added aroma and color.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Keywords: chicken stuffed shells, baked pasta, Italian chicken recipe, creamy sun-dried tomato sauce, ricotta chicken shells, Italian dinner recipe
