Marry Me Chicken Stuffed Shells
These stuffed shells are filled with a creamy mixture of chicken and cheese, smothered in marinara sauce, creating a comforting and shareable meal perfect for weeknights or special occasions.
Ingredients
Pasta and Sauce
- 12 pieces jumbo pasta shells You can also use manicotti or large pasta tubes.
- 1 cup marinara sauce Homemade or store-bought.
Filling
- 1 cup cooked chicken, shredded Rotisserie chicken works great.
- 1 cup ricotta cheese Whole-milk ricotta gives the creamiest texture.
- 1 cup mozzarella cheese, shredded Divided into two portions: 1/2 cup for filling and 1/2 cup for topping.
- 1/2 cup Parmesan cheese, grated
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- to taste salt and pepper
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Lightly grease a baking dish.
- Cook the jumbo pasta shells according to package directions until just al dente. Drain and rinse briefly under cool water, then set aside on a towel.
- In a mixing bowl, combine shredded chicken, ricotta, 1/2 cup of shredded mozzarella, Parmesan, garlic powder, Italian seasoning, and a pinch of salt and pepper. Mix until evenly combined.
Assembly
- Stuff each shell with the chicken and cheese mixture, ensuring a snug fill.
- Spread a thin layer of marinara across the bottom of the prepared baking dish.
- Arrange the stuffed shells in the dish in a single layer and spoon remaining marinara sauce over the shells.
- Sprinkle the remaining mozzarella over the top.
Baking
- Cover the dish tightly with foil and bake for 25 minutes.
- Remove the foil and bake uncovered for an additional 10 minutes, until the cheese is melted and golden.
- Let rest for 5 minutes before serving.
Notes
Store leftovers in an airtight container for up to 3-4 days. For freezing, assemble in a freezer-safe dish and freeze for up to 3 months. Thaw overnight in the fridge before baking.