Marry Me Chicken Stuffed Shells

Marry Me Chicken Stuffed Shells

Creamy, sun-dried tomato chicken meets four cheeses in this decadent stuffed shell casserole.


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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). 
  5. 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.
  6. 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.
  7. 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.

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