Marry Me Chicken Stuffed Shells

Active Time:

1 hr

Total Time:

1 hr 35 mins

Servings:

If you like Marry Me Chicken (and our follow-up dish, Proposal Chicken Parmesan), then you’ll love these stuffed shells. All the hallmarks of Marry Me Chicken — sun-dried tomatoes, chicken, cream, and Parmesan cheese — are blended with even more cheese, then stuffed into jumbo shells along with Italian seasoning and fresh basil to make this decadent casserole. This cozy pasta dish appeals to all ages and can be served as a weeknight dinner or as an impressive potluck main course. The extra melty mozzarella cheese on top and fresh basil flourish makes this a meal you and your family will love making again and again.

Frequently Asked Questions

How do you keep jumbo shells from falling apart?

Aim to cook your shells to al dente; they should be mostly tender but with a bit of firmness to them. You can often see a faint dry, starchy line in the center of a cross section when you cut into one — that means they’re ready. Al dente shells will be easier to handle and will bake to tender in the oven.
How many jumbo pasta shells are in a 12-ounce box?

There are about 40 to 46 shells in a 12-ounce box of jumbo shells. Since this recipe uses about half of a 12-ounce box, you’ll have enough to make another stuffed shell recipe with them or make a double recipe of the Marry Me Stuffed Shells if you’re preparing for a party.

Notes from the Food & Wine Test Kitchen

This is a saucy stuffed shell recipe. The sauce not only provides flavor but ensures our shells and filling remain moist and tender throughout the baking process. That said, if you want some of your shells to be more exposed so they have some toasted, chewier bites to some edges, you could hold back about a cup of the sauce and just serve the extra sauce alongside.

Make ahead

Refrigerate leftovers in an airtight container for up to three days.

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Ingredients

22 jumbo pasta shells (from 1 [12-ounce] package)
1 cup whole milk ricotta cheese
3/4 cup finely chopped cooked chicken
1 (4-ounce) package goat cheese (about 1/2 cup)
1/3 cup finely grated Parmesan cheese
1 large egg, beaten
1 1/2 tablespoons finely chopped fresh basil, plus more roughly chopped for garnish
2 medium garlic cloves, minced
1 teaspoon kosher salt
3/4 teaspoon dried Italian seasoning
1/4 teaspoon black pepper
1 (8-ounce) package low-moisture part-skim mozzarella cheese, freshly shredded and divided (about 2 cups)
1 (7-ounce) jar julienne-cut sun dried tomatoes in oil (about 2/3 cup)
1 small yellow onion, finely chopped
1 (24-ounce) jar marinara sauce (such as Rao’s) (about 2 1/2 cups)
1/4 cup water
1/4 teaspoon crushed red pepper
1 cup heavy whipping cream

Directions

Preheat oven to 375°F. Bring a large pot of salted water to a boil over high. Add shells; cook, stirring often, over high until al dente, 8 to 10 minutes. Drain shells, running under cold water to help stop cooking.
Stir together ricotta, chicken, goat cheese, Parmesan, egg, basil, garlic, salt, Italian seasoning, black pepper, and 4 ounces (about 1 cup) of the mozzarella in a medium bowl until well combined. Set aside.
Reserve 1 tablespoon sun-dried tomato oil from jar; drain and finely chop tomatoes (about 2/3 cup). Heat reserved oil in a medium saucepan over medium until shimmering. Add chopped tomatoes and onion; cook, stirring frequently, until onions are softened, about 3 minutes. Add marinara sauce, water, and red pepper; bring to a boil over medium, stirring occasionally, then reduce heat to low. Cook, stirring occasionally, over low until flavors meld and slightly reduced, about 15 minutes.
While sauce cooks, place ricotta mixture in a large resealable plastic bag or piping bag; cut a 1-inch hole in corner or tip. Evenly pipe ricotta mixture into cooked shells (about 2 tablespoons each).
Stir cream into sauce until combined. Spread half of sauce over bottom of a 13- x 9-inch baking dish. Arrange shells, filled side up, over sauce; top with remaining sauce.
Cover dish with aluminum foil; bake in preheated oven until shells are tender, sauce is bubbling and filling is heated through, about 30 to 35 minutes. Remove from oven; uncover and sprinkle evenly with remaining 4 ounces (about 1 cup) mozzarella.
Preheat oven to broil with rack about 7 inches from heat source. Broil until cheese is melted and just lightly browned in spots, about 2 to 4 minutes. Garnish with basil. Serve immediately.