Marry Me Chicken Stuffed Shells (Printable)

Tender pasta shells filled with creamy ricotta and shredded chicken in a flavorful tomato sauce.

# What You’ll Need:

→ Shells

01 - 20–24 large pasta shells
02 - 1 tablespoon olive oil
03 - 2 cups cooked chicken breast, shredded
04 - 1 1/2 cups ricotta cheese
05 - 1/2 cup grated parmesan cheese
06 - 1 cup shredded mozzarella cheese
07 - 1 large egg
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon dried basil
10 - Salt and black pepper, to taste

→ Marry Me Sauce

11 - 2 tablespoons unsalted butter
12 - 2 tablespoons olive oil
13 - 4 cloves garlic, minced
14 - 1/2 cup sun-dried tomatoes, chopped, drained from oil
15 - 1 1/4 cups heavy cream
16 - 1/2 cup chicken broth
17 - 1/2 cup grated parmesan cheese
18 - 1 teaspoon dried oregano
19 - 1/2 teaspoon crushed red pepper flakes (optional)
20 - Salt and black pepper, to taste
21 - Fresh basil, chopped, for garnish

# How-To:

01 - Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Boil the pasta shells in salted water until al dente, then drain and toss with olive oil to prevent sticking. Set aside.
03 - Combine shredded chicken, ricotta, parmesan, mozzarella, egg, garlic powder, dried basil, salt, and pepper in a large bowl until fully incorporated.
04 - Heat butter and olive oil in a skillet over medium heat. Add minced garlic and sauté for one minute until fragrant.
05 - Stir in chopped sun-dried tomatoes and cook for one more minute. Then add heavy cream and chicken broth, mixing thoroughly.
06 - Incorporate parmesan, oregano, and red pepper flakes. Simmer sauce for three to four minutes until slightly thickened. Season with salt and pepper to taste.
07 - Spread a thin layer of sauce on the bottom of the baking dish. Fill each pasta shell generously with the chicken-ricotta mixture and arrange them in the dish.
08 - Pour the remaining sauce evenly over the stuffed shells and top with additional mozzarella if desired.
09 - Cover the dish with aluminum foil and bake for twenty-five minutes.
10 - Remove the foil and bake for an additional ten minutes until the top is bubbly and golden.
11 - Sprinkle freshly chopped basil over the dish before serving.

# Expert Advice:

01 -
  • It looks like you spent all day in the kitchen but honestly most of it is just assembly while the oven does the work.
  • The sauce is so good you'll want to make extra just to toss with pasta later in the week.
  • Leftovers reheat beautifully and somehow taste even better the next day when all the flavors have melted together.
02 -
  • Don't overcook the shells in the boiling stage or they'll tear when you try to stuff them, aim for just barely tender.
  • Let the sauce simmer long enough to thicken or it'll pool at the bottom of the dish instead of clinging to the shells.
  • Resting the dish for a few minutes after baking makes it easier to serve and keeps the filling from spilling out.
03 -
  • Use a piping bag or a sturdy zip-top bag with the corner cut off to fill the shells faster and cleaner, it changed my life.
  • If the sun-dried tomatoes are too firm, soak them in warm water for 10 minutes before chopping so they blend into the sauce better.
  • Taste the sauce before pouring it over the shells and adjust the seasoning, it's your last chance to get it just right.
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