Chicken Stuffed Shells Delight (Printable Version)

Creamy ricotta and shredded chicken fill tender pasta shells, all baked in a sun-dried tomato parmesan 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 (packed in oil, drained)
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

# Directions:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Boil pasta shells in salted water until al dente. 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 black pepper in a large bowl until thoroughly blended.
04 - In a skillet over medium heat, melt butter with olive oil. Add minced garlic and sauté for 1 minute until fragrant.
05 - Stir in sun-dried tomatoes and cook for another minute. Pour in heavy cream and chicken broth, stirring to combine.
06 - Incorporate parmesan, oregano, and red pepper flakes. Simmer for 3–4 minutes until sauce thickens slightly. Season to taste with salt and pepper.
07 - Spread a thin layer of sauce on the bottom of the prepared baking dish.
08 - Stuff each pasta shell with the chicken-ricotta mixture and place them evenly in the baking dish.
09 - Pour the remaining sauce over the stuffed shells and sprinkle additional mozzarella cheese on top if desired.
10 - Cover the dish with foil and bake for 25 minutes.
11 - Remove foil and bake uncovered for 10 more minutes until the top is bubbly and golden brown.
12 - Sprinkle chopped fresh basil over the dish before serving.

# Additional Tips::

01 -
  • It tastes fancy enough to impress dinner guests but comes together on a regular Tuesday night.
  • The creamy sauce with those little hits of sun-dried tomato makes every bite feel intentional, not rushed.
02 -
  • Don't skip the initial foil covering—it prevents the sauce from evaporating away and leaving your shells dry and sad.
  • If your pasta shells crack while you're filling them, just patch them with ricotta and tuck them seam-side down in the dish where nobody will notice.
03 -
  • Use a small spoon or an old-fashioned melon baller to fill the shells—it's way less messy than trying to work with your fingers or a larger spoon.
  • Let the baked dish rest for five minutes after coming out of the oven so the sauce sets slightly and doesn't slide everywhere when you serve it.
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