Marry Me Stuffed Shells
Creamy Marry Me Stuffed Shells baked in a rich, savory sauce. Cozy, indulgent, and always a crowd favorite.
Servings: 6 servings
Equipment
- 1 3-quart baking dish or 9 x 13-inch baking dish
- 1 Large Skillet
Ingredients
Shell Filling
- 1 (12-ounce) box jumbo shell pasta about 24 shells
- 1 ½ cups cooked, chopped chicken I used a rotisserie chicken
- 1 cup whole-milk ricotta cheese
- 1 ½ cups shredded mozzarella
- ½ cup grated parmesan
- ⅓ cup chopped sun-dried tomatoes drained
- ½ teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Marry Me 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
- fresh basil optional garnish
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Spray a 3-quart baking dish with nonstick cooking spray and set aside.
- Bring a large pot of salted water to a rolling boil, then cook 1 (12-ounce) box jumbo shell pasta according to the directions on the package for al dente pasta. If preferred, undercook by a few minutes to avoid overcooking in the oven.
- Drain the shells and rinse them with cold water to stop the cooking process. Toss lightly with 1-2 teaspoons of olive oil or vegetable oil to prevent them from sticking.
Filling
- Add 1 ½ cups cooked, chopped chicken, 1 cup whole-milk ricotta cheese, 1 ½ cups shredded mozzarella, ½ cup grated parmesan, ⅓ cup chopped sun-dried tomatoes, ½ teaspoon Italian seasoning, ¼ teaspoon salt, and ¼ teaspoon ground black pepper to a large bowl and mix until combined. Set aside.
Sauce
- Add 3 tablespoons unsalted butter to a large skillet and melt over medium heat. Once melted, add 2 teaspoons minced garlic and cook for about 30-60 seconds, until fragrant. Add 3 tablespoons all-purpose flour and stir to form a paste.
- Cook for 1-2 minutes before slowly whisking in 2 cups chicken broth, 1 cup heavy whipping cream, and 1 cup grated parmesan cheese until smooth and combined. It will be quite thick as you first begin to whisk in the liquid.
- Stir in 1 cup chopped sun-dried tomatoes, 1 teaspoon paprika, 2 teaspoons Italian seasoning, salt, and ground black pepper. Continue to whisk the sauce for a few minutes until it thickens.
Assembly
- Add about ¾ of the sauce to the bottom of the prepared baking dish.
- Stuff each shell with about 2 tablespoons of the filling, then arrange the filled shells in an even layer on top of the sauce.
- Spoon the remaining sauce evenly over the top of the shells.
- Bake uncovered for 25-30 minutes, until the sauce is bubbling and the shells are starting to brown. Let the dish rest for about 5 minutes before garnishing with fresh basil if desired, and serving.
Video
Notes
Storage & Make Ahead Instructions
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave in 30-second intervals until heated through, or bake at 350°F for 20–25 minutes.
- Freezer: Assemble the dish fully, then cover the baking dish tightly with plastic wrap and a layer of foil. Freeze until ready to bake.
- Make Ahead: Prepare through step 6 up to 24 hours in advance and refrigerate. Bake as directed, adding 10–15 minutes to the bake time since it will be chilled.
Nutrition
Calories: 606kcal | Carbohydrates: 27g | Protein: 33g | Fat: 42g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 153mg | Sodium: 1100mg | Potassium: 1119mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1756IU | Vitamin C: 10mg | Calcium: 528mg | Iron: 4mg
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