Description
Marry Me Stuffed Shells is a comforting Italian-American baked pasta dish featuring jumbo pasta shells stuffed with a flavorful mixture of cooked chicken, ricotta, mozzarella, parmesan, and sun-dried tomatoes. It’s topped with a creamy, savory sun-dried tomato parmesan sauce and baked until bubbly and golden, perfect for a hearty family dinner or special occasion.
Ingredients
Shells and Filling
- 1 (12-ounce) box jumbo shell pasta (about 24 shells)
- 1 ½ cups cooked, chopped chicken (rotisserie chicken recommended)
- 1 cup whole-milk ricotta cheese
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated parmesan cheese
- ⅓ cup chopped sun-dried tomatoes (drained)
- ½ teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Sauce
- 3 tablespoons unsalted butter
- 2 teaspoons minced garlic
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup heavy whipping cream
- 1 cup grated parmesan cheese
- 1 cup chopped sun-dried tomatoes (drained)
- 1 teaspoon paprika
- 2 teaspoons Italian seasoning
- Salt, to taste
- Ground black pepper, to taste
Garnish
- Fresh basil (optional)
Instructions
- Prepare: Preheat your oven to 375°F (190°C) and spray a 3-quart baking dish with nonstick cooking spray to prevent sticking.
- Cook Pasta Shells: Bring a large pot of salted water to a rolling boil and cook the jumbo shell pasta according to package directions until al dente. To avoid overcooking during baking, you can undercook by a few minutes. Drain the shells and rinse under cold water to stop cooking. Toss them lightly with 1-2 teaspoons of olive oil or vegetable oil to prevent sticking.
- Make Filling: In a large bowl, combine the cooked, chopped chicken, ricotta cheese, shredded mozzarella, grated parmesan, chopped sun-dried tomatoes, Italian seasoning, salt, and black pepper. Mix well until all ingredients are fully incorporated. Set aside.
- Prepare Sauce: In a large skillet, melt butter over medium heat. Add minced garlic and cook for 30-60 seconds until fragrant. Stir in the flour and cook for 1-2 minutes to form a roux. Slowly whisk in chicken broth, heavy cream, and grated parmesan cheese until smooth; the mixture will be thick initially.
- Thicken Sauce: Stir in more chopped sun-dried tomatoes, paprika, Italian seasoning, salt, and black pepper. Continue whisking for several minutes until the sauce thickens to a creamy consistency.
- Assemble: Pour about three-quarters of the sauce into the prepared baking dish, spreading it evenly across the bottom.
- Stuff Shells: Fill each cooked shell with approximately 2 tablespoons of the chicken and cheese filling. Arrange the stuffed shells evenly atop the sauce in the baking dish.
- Top with Sauce: Spoon the remaining sauce evenly over the stuffed shells, ensuring they are fully covered.
- Bake: Place the dish uncovered in the preheated oven and bake for 25-30 minutes until the sauce is bubbling and the shells begin to brown.
- Rest and Serve: Let the baked stuffed shells rest for about 5 minutes to set. Garnish with fresh basil if desired before serving warm.
Notes
- Undercook the pasta shells slightly when boiling to prevent them from becoming mushy after baking.
- Using rotisserie chicken saves time and adds flavor but cooked homemade chicken can be used.
- Sun-dried tomatoes add a tangy, savory depth; ensure excess oil or liquid is drained to avoid a watery sauce.
- Fresh basil garnish adds a fresh herbal note but can be omitted if unavailable.
- This dish can be prepared ahead; assemble and refrigerate before baking, adding a few extra minutes to bake time.
- For a vegetarian version, omit chicken and increase the cheese and sun-dried tomatoes quantities.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
