\n<\/p>\n
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy<\/a>.<\/p>\n<\/div>\n<\/div>\n<\/p>\nMarry me stuffed shells\u00a0take the viral sauce you love and turn it into a cozy, baked pasta<\/strong> moment. Think creamy chicken-stuffed shells, melty cheese, and just enough sun-dried tomatoes for that extra swoon-worthy<\/strong> touch.<\/p>\n<\/figure>\n\nWhy This Recipe Gets All the Love<\/h2>\n\nFan Favorite!<\/strong> You guys love my marry me chicken<\/a> and my stuffed shells<\/a> recipes, so why not combine them into one delicious dish! <\/li>\nPerfect for sharing (or leftovers):<\/strong>\u00a0This dish is great for family dinners, potlucks, entertaining, or making ahead and freezing when you need an easy win.<\/li>\nSo many ways to serve it:<\/strong>\u00a0Pair it with a simple green salad<\/a>, garlic bread<\/a>, or roasted veggies<\/a>, or serve it on its own and let the shells steal the show.<\/li>\n<\/ul>\n<\/div>\n<\/p>\n\n\nIngredients for Marry Me Stuffed Shells <\/h3>\n<\/figure>\n\nAdd Spinach:<\/strong>\u00a0Stir 1\u20132 cups fresh baby spinach or 1 cup thawed, well-drained frozen spinach into the sauce during step 3 for a pop of green.<\/li>\nCooked Chicken:<\/strong>\u00a0Rotisserie chicken works great, but leftover shredded<\/a>, chopped chicken<\/a>, or canned chicken works as well.<\/li>\nSun-Dried Tomatoes:<\/strong> I usually use julienne-cut sun-dried tomatoes<\/a> packed in oil, but dry-packed works too. If using dry-packed, soak them in the chicken broth for 15\u201320 minutes, then strain and use both as directed.<\/li>\n<\/ul>\n<\/figure>\n\nWant extra sauce? Go for it!<\/strong>\u00a0If you love a really saucy pasta, make 1\u00bd to 2 times the sauce so there\u2019s plenty to spoon over every shell.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\nHow to Make Marry Me Stuffed Shells<\/h2>\nMy family can\u2019t get enough of this dish. The creamy sun-dried tomato sauce is always a hit on busy weeknights. Pair it with focaccia bread<\/a> for the ultimate meal.<\/p>\nShells & Filling<\/h4>\n\nBoil the Pasta:<\/strong> Preheat the oven to 375\u00baF. Spray a 3-quart baking dish<\/a> with nonstick cooking spray and set aside. Bring a large pot of salted water to a rolling boil, then cook\u00a0the jumbo pasta shells\u00a0according to the package directions for al dente pasta. Drain the shells and rinse them in cold water to stop the cooking process. Toss lightly with 1-2 teaspoons of olive or vegetable oil to prevent\u00a0sticking.<\/li>\nMix the Filling Ingredients:<\/strong> Add\u00a0the chicken,\u00a0ricotta,\u00a0mozzarella, parmesan,\u00a0sun-dried tomatoes,\u00a0Italian seasoning<\/a>,\u00a0salt, and\u00a0pepper\u00a0to a large bowl and mix until combined. Set aside.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\nSauce & Assembly<\/h4>\n\nStart the Sauce:<\/strong> Add\u00a0the butter to a large skillet and melt over medium heat. Once melted, add\u00a0the garlic\u00a0and cook for about 30-60 seconds, until fragrant. Add\u00a0flour\u00a0and whisk to form a paste.\u00a0<\/li>\nAdd Broth, Cream, and Cheese:<\/strong> Cook for 1-2 minutes before slowly whisking in\u00a0the chicken broth<\/a>,\u00a0cream, and\u00a0parmesan until smooth and combined. It will be quite thick as you first begin to whisk in the liquid.<\/li>\nAdd Tomatoes and Seasoning:<\/strong> Stir in\u00a0the sun-dried tomatoes,\u00a0paprika,\u00a0Italian seasoning,\u00a0salt, and\u00a0pepper. Continue to whisk the sauce for a few minutes until it thickens.<\/li>\nStart Assembly:<\/strong> Add about \u00be of the sauce to the bottom of the prepared baking dish.\u00a0<\/li>\nStuff the Shells:<\/strong> Stuff each shell<\/a> with about 2 tablespoons of the filling. Arrange the filled shells in an even layer on top of the sauce.\u00a0<\/li>\nBake:<\/strong> Spoon the remaining sauce evenly over the top of the shells.\u00a0Bake uncovered for 25-30 minutes, until the sauce is bubbling and the shells are starting to brown. Let the marry-me stuffed shells rest for about 5 minutes before garnishing with\u00a0fresh basil\u00a0if desired, and serving.\u00a0<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\nAlyssa\u2019s Recipe Tip<\/h2>\nDon\u2019t overcook the shells!<\/strong> Whatever you do, don\u2019t overcook the shells. Boil them 2\u20133 minutes less than the package says, so they don\u2019t fall apart when you stuff them. They will finish cooking in the oven.<\/p>\n<\/div>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPreheat the oven to 375 degrees Fahrenheit. Spray a 3-quart baking dish with nonstick cooking spray and set aside.<\/span><\/p>\n<\/li>\n\nBring a large pot of salted water to a rolling boil, then cook\u00a01 (12-ounce) box jumbo shell pasta<\/span>\u00a0according to the directions on the package for al dente pasta. If preferred, undercook by a few minutes to avoid overcooking in the oven.\u00a0<\/span><\/p>\n<\/li>\n\nDrain 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.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nFilling<\/h4>\n\n\nAdd 1 \u00bd cups cooked, chopped chicken<\/span>, 1 cup whole-milk ricotta cheese<\/span>, 1 \u00bd cups shredded mozzarella<\/span>, \u00bd cup grated parmesan<\/span>, \u2153 cup chopped sun-dried tomatoes<\/span>, \u00bd teaspoon Italian seasoning<\/span>, \u00bc teaspoon salt<\/span>, and \u00bc teaspoon ground black pepper<\/span> to a large bowl and mix until combined. Set aside.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nSauce<\/h4>\n\n\nAdd 3 tablespoons unsalted butter<\/span> to a large skillet and melt over medium heat. Once melted, add 2 teaspoons minced garlic<\/span> and cook for about 30-60 seconds, until fragrant. Add 3 tablespoons all-purpose flour<\/span> and stir to form a paste. <\/span><\/p>\n<\/li>\n\nCook for 1-2 minutes before slowly whisking in 2 cups chicken broth<\/span>, 1 cup heavy whipping cream<\/span>, and 1 cup grated parmesan cheese<\/span> until smooth and combined. It will be quite thick as you first begin to whisk in the liquid. <\/span><\/p>\n<\/li>\n\nStir in 1 cup chopped sun-dried tomatoes<\/span>, 1 teaspoon paprika<\/span>, 2 teaspoons Italian seasoning<\/span>, salt<\/span>, and ground black pepper<\/span>. Continue to whisk the sauce for a few minutes until it thickens.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nAssembly<\/h4>\n\n\nAdd about \u00be of the sauce to the bottom of the prepared baking dish. <\/span><\/p>\n<\/li>\n\nStuff each shell with about 2 tablespoons of the filling, then arrange the filled shells in an even layer on top of the sauce. <\/span><\/p>\n<\/li>\n\nSpoon the remaining sauce evenly over the top of the shells. <\/span><\/p>\n<\/li>\n\nBake 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\u00a0fresh basil<\/span>\u00a0if desired, and serving.\u00a0<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage & Make Ahead Instructions<\/strong><\/span><\/p>\n\nFridge:<\/strong> 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\u00b0F for 20\u201325 minutes.<\/li>\nFreezer:<\/strong> Assemble the dish fully, then cover the baking dish tightly with plastic wrap and a layer of foil. Freeze until ready to bake.<\/li>\nMake Ahead:<\/strong> Prepare through step 6 up to 24 hours in advance and refrigerate. Bake as directed, adding 10\u201315 minutes to the bake time since it will be chilled.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>606<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>27<\/span>g<\/span><\/span>Protein: <\/span>33<\/span>g<\/span><\/span>Fat: <\/span>42<\/span>g<\/span><\/span>Saturated Fat: <\/span>24<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>11<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>153<\/span>mg<\/span><\/span>Sodium: <\/span>1100<\/span>mg<\/span><\/span>Potassium: <\/span>1119<\/span>mg<\/span><\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>Sugar: <\/span>11<\/span>g<\/span><\/span>Vitamin A: <\/span>1756<\/span>IU<\/span><\/span>Vitamin C: <\/span>10<\/span>mg<\/span><\/span>Calcium: <\/span>528<\/span>mg<\/span><\/span>Iron: <\/span>4<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Marry Me Recipes to Fall in Love With<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
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Marry me stuffed shells\u00a0take the viral sauce you love and turn it into a cozy, baked pasta<\/strong> moment. Think creamy chicken-stuffed shells, melty cheese, and just enough sun-dried tomatoes for that extra swoon-worthy<\/strong> touch.<\/p>\n<\/figure>\n\nWhy This Recipe Gets All the Love<\/h2>\n\nFan Favorite!<\/strong> You guys love my marry me chicken<\/a> and my stuffed shells<\/a> recipes, so why not combine them into one delicious dish! <\/li>\nPerfect for sharing (or leftovers):<\/strong>\u00a0This dish is great for family dinners, potlucks, entertaining, or making ahead and freezing when you need an easy win.<\/li>\nSo many ways to serve it:<\/strong>\u00a0Pair it with a simple green salad<\/a>, garlic bread<\/a>, or roasted veggies<\/a>, or serve it on its own and let the shells steal the show.<\/li>\n<\/ul>\n<\/div>\n<\/p>\n\n\nIngredients for Marry Me Stuffed Shells <\/h3>\n<\/figure>\n\nAdd Spinach:<\/strong>\u00a0Stir 1\u20132 cups fresh baby spinach or 1 cup thawed, well-drained frozen spinach into the sauce during step 3 for a pop of green.<\/li>\nCooked Chicken:<\/strong>\u00a0Rotisserie chicken works great, but leftover shredded<\/a>, chopped chicken<\/a>, or canned chicken works as well.<\/li>\nSun-Dried Tomatoes:<\/strong> I usually use julienne-cut sun-dried tomatoes<\/a> packed in oil, but dry-packed works too. If using dry-packed, soak them in the chicken broth for 15\u201320 minutes, then strain and use both as directed.<\/li>\n<\/ul>\n<\/figure>\n\nWant extra sauce? Go for it!<\/strong>\u00a0If you love a really saucy pasta, make 1\u00bd to 2 times the sauce so there\u2019s plenty to spoon over every shell.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\nHow to Make Marry Me Stuffed Shells<\/h2>\nMy family can\u2019t get enough of this dish. The creamy sun-dried tomato sauce is always a hit on busy weeknights. Pair it with focaccia bread<\/a> for the ultimate meal.<\/p>\nShells & Filling<\/h4>\n\nBoil the Pasta:<\/strong> Preheat the oven to 375\u00baF. Spray a 3-quart baking dish<\/a> with nonstick cooking spray and set aside. Bring a large pot of salted water to a rolling boil, then cook\u00a0the jumbo pasta shells\u00a0according to the package directions for al dente pasta. Drain the shells and rinse them in cold water to stop the cooking process. Toss lightly with 1-2 teaspoons of olive or vegetable oil to prevent\u00a0sticking.<\/li>\nMix the Filling Ingredients:<\/strong> Add\u00a0the chicken,\u00a0ricotta,\u00a0mozzarella, parmesan,\u00a0sun-dried tomatoes,\u00a0Italian seasoning<\/a>,\u00a0salt, and\u00a0pepper\u00a0to a large bowl and mix until combined. Set aside.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\nSauce & Assembly<\/h4>\n\nStart the Sauce:<\/strong> Add\u00a0the butter to a large skillet and melt over medium heat. Once melted, add\u00a0the garlic\u00a0and cook for about 30-60 seconds, until fragrant. Add\u00a0flour\u00a0and whisk to form a paste.\u00a0<\/li>\nAdd Broth, Cream, and Cheese:<\/strong> Cook for 1-2 minutes before slowly whisking in\u00a0the chicken broth<\/a>,\u00a0cream, and\u00a0parmesan until smooth and combined. It will be quite thick as you first begin to whisk in the liquid.<\/li>\nAdd Tomatoes and Seasoning:<\/strong> Stir in\u00a0the sun-dried tomatoes,\u00a0paprika,\u00a0Italian seasoning,\u00a0salt, and\u00a0pepper. Continue to whisk the sauce for a few minutes until it thickens.<\/li>\nStart Assembly:<\/strong> Add about \u00be of the sauce to the bottom of the prepared baking dish.\u00a0<\/li>\nStuff the Shells:<\/strong> Stuff each shell<\/a> with about 2 tablespoons of the filling. Arrange the filled shells in an even layer on top of the sauce.\u00a0<\/li>\nBake:<\/strong> Spoon the remaining sauce evenly over the top of the shells.\u00a0Bake uncovered for 25-30 minutes, until the sauce is bubbling and the shells are starting to brown. Let the marry-me stuffed shells rest for about 5 minutes before garnishing with\u00a0fresh basil\u00a0if desired, and serving.\u00a0<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\nAlyssa\u2019s Recipe Tip<\/h2>\nDon\u2019t overcook the shells!<\/strong> Whatever you do, don\u2019t overcook the shells. Boil them 2\u20133 minutes less than the package says, so they don\u2019t fall apart when you stuff them. They will finish cooking in the oven.<\/p>\n<\/div>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPreheat the oven to 375 degrees Fahrenheit. Spray a 3-quart baking dish with nonstick cooking spray and set aside.<\/span><\/p>\n<\/li>\n\nBring a large pot of salted water to a rolling boil, then cook\u00a01 (12-ounce) box jumbo shell pasta<\/span>\u00a0according to the directions on the package for al dente pasta. If preferred, undercook by a few minutes to avoid overcooking in the oven.\u00a0<\/span><\/p>\n<\/li>\n\nDrain 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.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nFilling<\/h4>\n\n\nAdd 1 \u00bd cups cooked, chopped chicken<\/span>, 1 cup whole-milk ricotta cheese<\/span>, 1 \u00bd cups shredded mozzarella<\/span>, \u00bd cup grated parmesan<\/span>, \u2153 cup chopped sun-dried tomatoes<\/span>, \u00bd teaspoon Italian seasoning<\/span>, \u00bc teaspoon salt<\/span>, and \u00bc teaspoon ground black pepper<\/span> to a large bowl and mix until combined. Set aside.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nSauce<\/h4>\n\n\nAdd 3 tablespoons unsalted butter<\/span> to a large skillet and melt over medium heat. Once melted, add 2 teaspoons minced garlic<\/span> and cook for about 30-60 seconds, until fragrant. Add 3 tablespoons all-purpose flour<\/span> and stir to form a paste. <\/span><\/p>\n<\/li>\n\nCook for 1-2 minutes before slowly whisking in 2 cups chicken broth<\/span>, 1 cup heavy whipping cream<\/span>, and 1 cup grated parmesan cheese<\/span> until smooth and combined. It will be quite thick as you first begin to whisk in the liquid. <\/span><\/p>\n<\/li>\n\nStir in 1 cup chopped sun-dried tomatoes<\/span>, 1 teaspoon paprika<\/span>, 2 teaspoons Italian seasoning<\/span>, salt<\/span>, and ground black pepper<\/span>. Continue to whisk the sauce for a few minutes until it thickens.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nAssembly<\/h4>\n\n\nAdd about \u00be of the sauce to the bottom of the prepared baking dish. <\/span><\/p>\n<\/li>\n\nStuff each shell with about 2 tablespoons of the filling, then arrange the filled shells in an even layer on top of the sauce. <\/span><\/p>\n<\/li>\n\nSpoon the remaining sauce evenly over the top of the shells. <\/span><\/p>\n<\/li>\n\nBake 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\u00a0fresh basil<\/span>\u00a0if desired, and serving.\u00a0<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage & Make Ahead Instructions<\/strong><\/span><\/p>\n\nFridge:<\/strong> 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\u00b0F for 20\u201325 minutes.<\/li>\nFreezer:<\/strong> Assemble the dish fully, then cover the baking dish tightly with plastic wrap and a layer of foil. Freeze until ready to bake.<\/li>\nMake Ahead:<\/strong> Prepare through step 6 up to 24 hours in advance and refrigerate. Bake as directed, adding 10\u201315 minutes to the bake time since it will be chilled.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>606<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>27<\/span>g<\/span><\/span>Protein: <\/span>33<\/span>g<\/span><\/span>Fat: <\/span>42<\/span>g<\/span><\/span>Saturated Fat: <\/span>24<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>11<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>153<\/span>mg<\/span><\/span>Sodium: <\/span>1100<\/span>mg<\/span><\/span>Potassium: <\/span>1119<\/span>mg<\/span><\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>Sugar: <\/span>11<\/span>g<\/span><\/span>Vitamin A: <\/span>1756<\/span>IU<\/span><\/span>Vitamin C: <\/span>10<\/span>mg<\/span><\/span>Calcium: <\/span>528<\/span>mg<\/span><\/span>Iron: <\/span>4<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Marry Me Recipes to Fall in Love With<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
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My family can\u2019t get enough of this dish. The creamy sun-dried tomato sauce is always a hit on busy weeknights. Pair it with focaccia bread<\/a> for the ultimate meal.<\/p>\nShells & Filling<\/h4>\n\nBoil the Pasta:<\/strong> Preheat the oven to 375\u00baF. Spray a 3-quart baking dish<\/a> with nonstick cooking spray and set aside. Bring a large pot of salted water to a rolling boil, then cook\u00a0the jumbo pasta shells\u00a0according to the package directions for al dente pasta. Drain the shells and rinse them in cold water to stop the cooking process. Toss lightly with 1-2 teaspoons of olive or vegetable oil to prevent\u00a0sticking.<\/li>\nMix the Filling Ingredients:<\/strong> Add\u00a0the chicken,\u00a0ricotta,\u00a0mozzarella, parmesan,\u00a0sun-dried tomatoes,\u00a0Italian seasoning<\/a>,\u00a0salt, and\u00a0pepper\u00a0to a large bowl and mix until combined. Set aside.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\nSauce & Assembly<\/h4>\n\nStart the Sauce:<\/strong> Add\u00a0the butter to a large skillet and melt over medium heat. Once melted, add\u00a0the garlic\u00a0and cook for about 30-60 seconds, until fragrant. Add\u00a0flour\u00a0and whisk to form a paste.\u00a0<\/li>\nAdd Broth, Cream, and Cheese:<\/strong> Cook for 1-2 minutes before slowly whisking in\u00a0the chicken broth<\/a>,\u00a0cream, and\u00a0parmesan until smooth and combined. It will be quite thick as you first begin to whisk in the liquid.<\/li>\nAdd Tomatoes and Seasoning:<\/strong> Stir in\u00a0the sun-dried tomatoes,\u00a0paprika,\u00a0Italian seasoning,\u00a0salt, and\u00a0pepper. Continue to whisk the sauce for a few minutes until it thickens.<\/li>\nStart Assembly:<\/strong> Add about \u00be of the sauce to the bottom of the prepared baking dish.\u00a0<\/li>\nStuff the Shells:<\/strong> Stuff each shell<\/a> with about 2 tablespoons of the filling. Arrange the filled shells in an even layer on top of the sauce.\u00a0<\/li>\nBake:<\/strong> Spoon the remaining sauce evenly over the top of the shells.\u00a0Bake uncovered for 25-30 minutes, until the sauce is bubbling and the shells are starting to brown. Let the marry-me stuffed shells rest for about 5 minutes before garnishing with\u00a0fresh basil\u00a0if desired, and serving.\u00a0<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\nAlyssa\u2019s Recipe Tip<\/h2>\nDon\u2019t overcook the shells!<\/strong> Whatever you do, don\u2019t overcook the shells. Boil them 2\u20133 minutes less than the package says, so they don\u2019t fall apart when you stuff them. They will finish cooking in the oven.<\/p>\n<\/div>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPreheat the oven to 375 degrees Fahrenheit. Spray a 3-quart baking dish with nonstick cooking spray and set aside.<\/span><\/p>\n<\/li>\n\nBring a large pot of salted water to a rolling boil, then cook\u00a01 (12-ounce) box jumbo shell pasta<\/span>\u00a0according to the directions on the package for al dente pasta. If preferred, undercook by a few minutes to avoid overcooking in the oven.\u00a0<\/span><\/p>\n<\/li>\n\nDrain 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.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nFilling<\/h4>\n\n\nAdd 1 \u00bd cups cooked, chopped chicken<\/span>, 1 cup whole-milk ricotta cheese<\/span>, 1 \u00bd cups shredded mozzarella<\/span>, \u00bd cup grated parmesan<\/span>, \u2153 cup chopped sun-dried tomatoes<\/span>, \u00bd teaspoon Italian seasoning<\/span>, \u00bc teaspoon salt<\/span>, and \u00bc teaspoon ground black pepper<\/span> to a large bowl and mix until combined. Set aside.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nSauce<\/h4>\n\n\nAdd 3 tablespoons unsalted butter<\/span> to a large skillet and melt over medium heat. Once melted, add 2 teaspoons minced garlic<\/span> and cook for about 30-60 seconds, until fragrant. Add 3 tablespoons all-purpose flour<\/span> and stir to form a paste. <\/span><\/p>\n<\/li>\n\nCook for 1-2 minutes before slowly whisking in 2 cups chicken broth<\/span>, 1 cup heavy whipping cream<\/span>, and 1 cup grated parmesan cheese<\/span> until smooth and combined. It will be quite thick as you first begin to whisk in the liquid. <\/span><\/p>\n<\/li>\n\nStir in 1 cup chopped sun-dried tomatoes<\/span>, 1 teaspoon paprika<\/span>, 2 teaspoons Italian seasoning<\/span>, salt<\/span>, and ground black pepper<\/span>. Continue to whisk the sauce for a few minutes until it thickens.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nAssembly<\/h4>\n\n\nAdd about \u00be of the sauce to the bottom of the prepared baking dish. <\/span><\/p>\n<\/li>\n\nStuff each shell with about 2 tablespoons of the filling, then arrange the filled shells in an even layer on top of the sauce. <\/span><\/p>\n<\/li>\n\nSpoon the remaining sauce evenly over the top of the shells. <\/span><\/p>\n<\/li>\n\nBake 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\u00a0fresh basil<\/span>\u00a0if desired, and serving.\u00a0<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage & Make Ahead Instructions<\/strong><\/span><\/p>\n\nFridge:<\/strong> 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\u00b0F for 20\u201325 minutes.<\/li>\nFreezer:<\/strong> Assemble the dish fully, then cover the baking dish tightly with plastic wrap and a layer of foil. Freeze until ready to bake.<\/li>\nMake Ahead:<\/strong> Prepare through step 6 up to 24 hours in advance and refrigerate. Bake as directed, adding 10\u201315 minutes to the bake time since it will be chilled.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>606<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>27<\/span>g<\/span><\/span>Protein: <\/span>33<\/span>g<\/span><\/span>Fat: <\/span>42<\/span>g<\/span><\/span>Saturated Fat: <\/span>24<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>11<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>153<\/span>mg<\/span><\/span>Sodium: <\/span>1100<\/span>mg<\/span><\/span>Potassium: <\/span>1119<\/span>mg<\/span><\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>Sugar: <\/span>11<\/span>g<\/span><\/span>Vitamin A: <\/span>1756<\/span>IU<\/span><\/span>Vitamin C: <\/span>10<\/span>mg<\/span><\/span>Calcium: <\/span>528<\/span>mg<\/span><\/span>Iron: <\/span>4<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Marry Me Recipes to Fall in Love With<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Don\u2019t overcook the shells!<\/strong> Whatever you do, don\u2019t overcook the shells. Boil them 2\u20133 minutes less than the package says, so they don\u2019t fall apart when you stuff them. They will finish cooking in the oven.<\/p>\n<\/div>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPreheat the oven to 375 degrees Fahrenheit. Spray a 3-quart baking dish with nonstick cooking spray and set aside.<\/span><\/p>\n<\/li>\n\nBring a large pot of salted water to a rolling boil, then cook\u00a01 (12-ounce) box jumbo shell pasta<\/span>\u00a0according to the directions on the package for al dente pasta. If preferred, undercook by a few minutes to avoid overcooking in the oven.\u00a0<\/span><\/p>\n<\/li>\n\nDrain 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.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nFilling<\/h4>\n\n\nAdd 1 \u00bd cups cooked, chopped chicken<\/span>, 1 cup whole-milk ricotta cheese<\/span>, 1 \u00bd cups shredded mozzarella<\/span>, \u00bd cup grated parmesan<\/span>, \u2153 cup chopped sun-dried tomatoes<\/span>, \u00bd teaspoon Italian seasoning<\/span>, \u00bc teaspoon salt<\/span>, and \u00bc teaspoon ground black pepper<\/span> to a large bowl and mix until combined. Set aside.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nSauce<\/h4>\n\n\nAdd 3 tablespoons unsalted butter<\/span> to a large skillet and melt over medium heat. Once melted, add 2 teaspoons minced garlic<\/span> and cook for about 30-60 seconds, until fragrant. Add 3 tablespoons all-purpose flour<\/span> and stir to form a paste. <\/span><\/p>\n<\/li>\n\nCook for 1-2 minutes before slowly whisking in 2 cups chicken broth<\/span>, 1 cup heavy whipping cream<\/span>, and 1 cup grated parmesan cheese<\/span> until smooth and combined. It will be quite thick as you first begin to whisk in the liquid. <\/span><\/p>\n<\/li>\n\nStir in 1 cup chopped sun-dried tomatoes<\/span>, 1 teaspoon paprika<\/span>, 2 teaspoons Italian seasoning<\/span>, salt<\/span>, and ground black pepper<\/span>. Continue to whisk the sauce for a few minutes until it thickens.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nAssembly<\/h4>\n\n\nAdd about \u00be of the sauce to the bottom of the prepared baking dish. <\/span><\/p>\n<\/li>\n\nStuff each shell with about 2 tablespoons of the filling, then arrange the filled shells in an even layer on top of the sauce. <\/span><\/p>\n<\/li>\n\nSpoon the remaining sauce evenly over the top of the shells. <\/span><\/p>\n<\/li>\n\nBake 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\u00a0fresh basil<\/span>\u00a0if desired, and serving.\u00a0<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage & Make Ahead Instructions<\/strong><\/span><\/p>\n\nFridge:<\/strong> 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\u00b0F for 20\u201325 minutes.<\/li>\nFreezer:<\/strong> Assemble the dish fully, then cover the baking dish tightly with plastic wrap and a layer of foil. Freeze until ready to bake.<\/li>\nMake Ahead:<\/strong> Prepare through step 6 up to 24 hours in advance and refrigerate. Bake as directed, adding 10\u201315 minutes to the bake time since it will be chilled.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>606<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>27<\/span>g<\/span><\/span>Protein: <\/span>33<\/span>g<\/span><\/span>Fat: <\/span>42<\/span>g<\/span><\/span>Saturated Fat: <\/span>24<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>11<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>153<\/span>mg<\/span><\/span>Sodium: <\/span>1100<\/span>mg<\/span><\/span>Potassium: <\/span>1119<\/span>mg<\/span><\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>Sugar: <\/span>11<\/span>g<\/span><\/span>Vitamin A: <\/span>1756<\/span>IU<\/span><\/span>Vitamin C: <\/span>10<\/span>mg<\/span><\/span>Calcium: <\/span>528<\/span>mg<\/span><\/span>Iron: <\/span>4<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Marry Me Recipes to Fall in Love With<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Pin this now to find it later<\/p>\n
Pin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPreheat the oven to 375 degrees Fahrenheit. Spray a 3-quart baking dish with nonstick cooking spray and set aside.<\/span><\/p>\n<\/li>\n\nBring a large pot of salted water to a rolling boil, then cook\u00a01 (12-ounce) box jumbo shell pasta<\/span>\u00a0according to the directions on the package for al dente pasta. If preferred, undercook by a few minutes to avoid overcooking in the oven.\u00a0<\/span><\/p>\n<\/li>\n\nDrain 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.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nFilling<\/h4>\n\n\nAdd 1 \u00bd cups cooked, chopped chicken<\/span>, 1 cup whole-milk ricotta cheese<\/span>, 1 \u00bd cups shredded mozzarella<\/span>, \u00bd cup grated parmesan<\/span>, \u2153 cup chopped sun-dried tomatoes<\/span>, \u00bd teaspoon Italian seasoning<\/span>, \u00bc teaspoon salt<\/span>, and \u00bc teaspoon ground black pepper<\/span> to a large bowl and mix until combined. Set aside.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nSauce<\/h4>\n\n\nAdd 3 tablespoons unsalted butter<\/span> to a large skillet and melt over medium heat. Once melted, add 2 teaspoons minced garlic<\/span> and cook for about 30-60 seconds, until fragrant. Add 3 tablespoons all-purpose flour<\/span> and stir to form a paste. <\/span><\/p>\n<\/li>\n\nCook for 1-2 minutes before slowly whisking in 2 cups chicken broth<\/span>, 1 cup heavy whipping cream<\/span>, and 1 cup grated parmesan cheese<\/span> until smooth and combined. It will be quite thick as you first begin to whisk in the liquid. <\/span><\/p>\n<\/li>\n\nStir in 1 cup chopped sun-dried tomatoes<\/span>, 1 teaspoon paprika<\/span>, 2 teaspoons Italian seasoning<\/span>, salt<\/span>, and ground black pepper<\/span>. Continue to whisk the sauce for a few minutes until it thickens.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nAssembly<\/h4>\n\n\nAdd about \u00be of the sauce to the bottom of the prepared baking dish. <\/span><\/p>\n<\/li>\n\nStuff each shell with about 2 tablespoons of the filling, then arrange the filled shells in an even layer on top of the sauce. <\/span><\/p>\n<\/li>\n\nSpoon the remaining sauce evenly over the top of the shells. <\/span><\/p>\n<\/li>\n\nBake 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\u00a0fresh basil<\/span>\u00a0if desired, and serving.\u00a0<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage & Make Ahead Instructions<\/strong><\/span><\/p>\n\nFridge:<\/strong> 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\u00b0F for 20\u201325 minutes.<\/li>\nFreezer:<\/strong> Assemble the dish fully, then cover the baking dish tightly with plastic wrap and a layer of foil. Freeze until ready to bake.<\/li>\nMake Ahead:<\/strong> Prepare through step 6 up to 24 hours in advance and refrigerate. Bake as directed, adding 10\u201315 minutes to the bake time since it will be chilled.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>606<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>27<\/span>g<\/span><\/span>Protein: <\/span>33<\/span>g<\/span><\/span>Fat: <\/span>42<\/span>g<\/span><\/span>Saturated Fat: <\/span>24<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>11<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>153<\/span>mg<\/span><\/span>Sodium: <\/span>1100<\/span>mg<\/span><\/span>Potassium: <\/span>1119<\/span>mg<\/span><\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>Sugar: <\/span>11<\/span>g<\/span><\/span>Vitamin A: <\/span>1756<\/span>IU<\/span><\/span>Vitamin C: <\/span>10<\/span>mg<\/span><\/span>Calcium: <\/span>528<\/span>mg<\/span><\/span>Iron: <\/span>4<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Marry Me Recipes to Fall in Love With<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Cook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPreheat the oven to 375 degrees Fahrenheit. Spray a 3-quart baking dish with nonstick cooking spray and set aside.<\/span><\/p>\n<\/li>\n\nBring a large pot of salted water to a rolling boil, then cook\u00a01 (12-ounce) box jumbo shell pasta<\/span>\u00a0according to the directions on the package for al dente pasta. If preferred, undercook by a few minutes to avoid overcooking in the oven.\u00a0<\/span><\/p>\n<\/li>\n\nDrain 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.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nFilling<\/h4>\n\n\nAdd 1 \u00bd cups cooked, chopped chicken<\/span>, 1 cup whole-milk ricotta cheese<\/span>, 1 \u00bd cups shredded mozzarella<\/span>, \u00bd cup grated parmesan<\/span>, \u2153 cup chopped sun-dried tomatoes<\/span>, \u00bd teaspoon Italian seasoning<\/span>, \u00bc teaspoon salt<\/span>, and \u00bc teaspoon ground black pepper<\/span> to a large bowl and mix until combined. Set aside.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nSauce<\/h4>\n\n\nAdd 3 tablespoons unsalted butter<\/span> to a large skillet and melt over medium heat. Once melted, add 2 teaspoons minced garlic<\/span> and cook for about 30-60 seconds, until fragrant. Add 3 tablespoons all-purpose flour<\/span> and stir to form a paste. <\/span><\/p>\n<\/li>\n\nCook for 1-2 minutes before slowly whisking in 2 cups chicken broth<\/span>, 1 cup heavy whipping cream<\/span>, and 1 cup grated parmesan cheese<\/span> until smooth and combined. It will be quite thick as you first begin to whisk in the liquid. <\/span><\/p>\n<\/li>\n\nStir in 1 cup chopped sun-dried tomatoes<\/span>, 1 teaspoon paprika<\/span>, 2 teaspoons Italian seasoning<\/span>, salt<\/span>, and ground black pepper<\/span>. Continue to whisk the sauce for a few minutes until it thickens.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nAssembly<\/h4>\n\n\nAdd about \u00be of the sauce to the bottom of the prepared baking dish. <\/span><\/p>\n<\/li>\n\nStuff each shell with about 2 tablespoons of the filling, then arrange the filled shells in an even layer on top of the sauce. <\/span><\/p>\n<\/li>\n\nSpoon the remaining sauce evenly over the top of the shells. <\/span><\/p>\n<\/li>\n\nBake 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\u00a0fresh basil<\/span>\u00a0if desired, and serving.\u00a0<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage & Make Ahead Instructions<\/strong><\/span><\/p>\n\nFridge:<\/strong> 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\u00b0F for 20\u201325 minutes.<\/li>\nFreezer:<\/strong> Assemble the dish fully, then cover the baking dish tightly with plastic wrap and a layer of foil. Freeze until ready to bake.<\/li>\nMake Ahead:<\/strong> Prepare through step 6 up to 24 hours in advance and refrigerate. Bake as directed, adding 10\u201315 minutes to the bake time since it will be chilled.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>606<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>27<\/span>g<\/span><\/span>Protein: <\/span>33<\/span>g<\/span><\/span>Fat: <\/span>42<\/span>g<\/span><\/span>Saturated Fat: <\/span>24<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>11<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>153<\/span>mg<\/span><\/span>Sodium: <\/span>1100<\/span>mg<\/span><\/span>Potassium: <\/span>1119<\/span>mg<\/span><\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>Sugar: <\/span>11<\/span>g<\/span><\/span>Vitamin A: <\/span>1756<\/span>IU<\/span><\/span>Vitamin C: <\/span>10<\/span>mg<\/span><\/span>Calcium: <\/span>528<\/span>mg<\/span><\/span>Iron: <\/span>4<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Marry Me Recipes to Fall in Love With<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Preheat the oven to 375 degrees Fahrenheit. Spray a 3-quart baking dish with nonstick cooking spray and set aside.<\/span><\/p>\n<\/li>\n\nBring a large pot of salted water to a rolling boil, then cook\u00a01 (12-ounce) box jumbo shell pasta<\/span>\u00a0according to the directions on the package for al dente pasta. If preferred, undercook by a few minutes to avoid overcooking in the oven.\u00a0<\/span><\/p>\n<\/li>\n\nDrain 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.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nFilling<\/h4>\n\n\nAdd 1 \u00bd cups cooked, chopped chicken<\/span>, 1 cup whole-milk ricotta cheese<\/span>, 1 \u00bd cups shredded mozzarella<\/span>, \u00bd cup grated parmesan<\/span>, \u2153 cup chopped sun-dried tomatoes<\/span>, \u00bd teaspoon Italian seasoning<\/span>, \u00bc teaspoon salt<\/span>, and \u00bc teaspoon ground black pepper<\/span> to a large bowl and mix until combined. Set aside.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nSauce<\/h4>\n\n\nAdd 3 tablespoons unsalted butter<\/span> to a large skillet and melt over medium heat. Once melted, add 2 teaspoons minced garlic<\/span> and cook for about 30-60 seconds, until fragrant. Add 3 tablespoons all-purpose flour<\/span> and stir to form a paste. <\/span><\/p>\n<\/li>\n\nCook for 1-2 minutes before slowly whisking in 2 cups chicken broth<\/span>, 1 cup heavy whipping cream<\/span>, and 1 cup grated parmesan cheese<\/span> until smooth and combined. It will be quite thick as you first begin to whisk in the liquid. <\/span><\/p>\n<\/li>\n\nStir in 1 cup chopped sun-dried tomatoes<\/span>, 1 teaspoon paprika<\/span>, 2 teaspoons Italian seasoning<\/span>, salt<\/span>, and ground black pepper<\/span>. Continue to whisk the sauce for a few minutes until it thickens.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nAssembly<\/h4>\n\n\nAdd about \u00be of the sauce to the bottom of the prepared baking dish. <\/span><\/p>\n<\/li>\n\nStuff each shell with about 2 tablespoons of the filling, then arrange the filled shells in an even layer on top of the sauce. <\/span><\/p>\n<\/li>\n\nSpoon the remaining sauce evenly over the top of the shells. <\/span><\/p>\n<\/li>\n\nBake 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\u00a0fresh basil<\/span>\u00a0if desired, and serving.\u00a0<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage & Make Ahead Instructions<\/strong><\/span><\/p>\n\nFridge:<\/strong> 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\u00b0F for 20\u201325 minutes.<\/li>\nFreezer:<\/strong> Assemble the dish fully, then cover the baking dish tightly with plastic wrap and a layer of foil. Freeze until ready to bake.<\/li>\nMake Ahead:<\/strong> Prepare through step 6 up to 24 hours in advance and refrigerate. Bake as directed, adding 10\u201315 minutes to the bake time since it will be chilled.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>606<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>27<\/span>g<\/span><\/span>Protein: <\/span>33<\/span>g<\/span><\/span>Fat: <\/span>42<\/span>g<\/span><\/span>Saturated Fat: <\/span>24<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>11<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>153<\/span>mg<\/span><\/span>Sodium: <\/span>1100<\/span>mg<\/span><\/span>Potassium: <\/span>1119<\/span>mg<\/span><\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>Sugar: <\/span>11<\/span>g<\/span><\/span>Vitamin A: <\/span>1756<\/span>IU<\/span><\/span>Vitamin C: <\/span>10<\/span>mg<\/span><\/span>Calcium: <\/span>528<\/span>mg<\/span><\/span>Iron: <\/span>4<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Marry Me Recipes to Fall in Love With<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Bring a large pot of salted water to a rolling boil, then cook\u00a01 (12-ounce) box jumbo shell pasta<\/span>\u00a0according to the directions on the package for al dente pasta. If preferred, undercook by a few minutes to avoid overcooking in the oven.\u00a0<\/span><\/p>\n<\/li>\n\nDrain 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.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nFilling<\/h4>\n\n\nAdd 1 \u00bd cups cooked, chopped chicken<\/span>, 1 cup whole-milk ricotta cheese<\/span>, 1 \u00bd cups shredded mozzarella<\/span>, \u00bd cup grated parmesan<\/span>, \u2153 cup chopped sun-dried tomatoes<\/span>, \u00bd teaspoon Italian seasoning<\/span>, \u00bc teaspoon salt<\/span>, and \u00bc teaspoon ground black pepper<\/span> to a large bowl and mix until combined. Set aside.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nSauce<\/h4>\n\n\nAdd 3 tablespoons unsalted butter<\/span> to a large skillet and melt over medium heat. Once melted, add 2 teaspoons minced garlic<\/span> and cook for about 30-60 seconds, until fragrant. Add 3 tablespoons all-purpose flour<\/span> and stir to form a paste. <\/span><\/p>\n<\/li>\n\nCook for 1-2 minutes before slowly whisking in 2 cups chicken broth<\/span>, 1 cup heavy whipping cream<\/span>, and 1 cup grated parmesan cheese<\/span> until smooth and combined. It will be quite thick as you first begin to whisk in the liquid. <\/span><\/p>\n<\/li>\n\nStir in 1 cup chopped sun-dried tomatoes<\/span>, 1 teaspoon paprika<\/span>, 2 teaspoons Italian seasoning<\/span>, salt<\/span>, and ground black pepper<\/span>. Continue to whisk the sauce for a few minutes until it thickens.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nAssembly<\/h4>\n\n\nAdd about \u00be of the sauce to the bottom of the prepared baking dish. <\/span><\/p>\n<\/li>\n\nStuff each shell with about 2 tablespoons of the filling, then arrange the filled shells in an even layer on top of the sauce. <\/span><\/p>\n<\/li>\n\nSpoon the remaining sauce evenly over the top of the shells. <\/span><\/p>\n<\/li>\n\nBake 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\u00a0fresh basil<\/span>\u00a0if desired, and serving.\u00a0<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage & Make Ahead Instructions<\/strong><\/span><\/p>\n\nFridge:<\/strong> 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\u00b0F for 20\u201325 minutes.<\/li>\nFreezer:<\/strong> Assemble the dish fully, then cover the baking dish tightly with plastic wrap and a layer of foil. Freeze until ready to bake.<\/li>\nMake Ahead:<\/strong> Prepare through step 6 up to 24 hours in advance and refrigerate. Bake as directed, adding 10\u201315 minutes to the bake time since it will be chilled.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>606<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>27<\/span>g<\/span><\/span>Protein: <\/span>33<\/span>g<\/span><\/span>Fat: <\/span>42<\/span>g<\/span><\/span>Saturated Fat: <\/span>24<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>11<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>153<\/span>mg<\/span><\/span>Sodium: <\/span>1100<\/span>mg<\/span><\/span>Potassium: <\/span>1119<\/span>mg<\/span><\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>Sugar: <\/span>11<\/span>g<\/span><\/span>Vitamin A: <\/span>1756<\/span>IU<\/span><\/span>Vitamin C: <\/span>10<\/span>mg<\/span><\/span>Calcium: <\/span>528<\/span>mg<\/span><\/span>Iron: <\/span>4<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Marry Me Recipes to Fall in Love With<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
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.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nFilling<\/h4>\n\n\nAdd 1 \u00bd cups cooked, chopped chicken<\/span>, 1 cup whole-milk ricotta cheese<\/span>, 1 \u00bd cups shredded mozzarella<\/span>, \u00bd cup grated parmesan<\/span>, \u2153 cup chopped sun-dried tomatoes<\/span>, \u00bd teaspoon Italian seasoning<\/span>, \u00bc teaspoon salt<\/span>, and \u00bc teaspoon ground black pepper<\/span> to a large bowl and mix until combined. Set aside.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nSauce<\/h4>\n\n\nAdd 3 tablespoons unsalted butter<\/span> to a large skillet and melt over medium heat. Once melted, add 2 teaspoons minced garlic<\/span> and cook for about 30-60 seconds, until fragrant. Add 3 tablespoons all-purpose flour<\/span> and stir to form a paste. <\/span><\/p>\n<\/li>\n\nCook for 1-2 minutes before slowly whisking in 2 cups chicken broth<\/span>, 1 cup heavy whipping cream<\/span>, and 1 cup grated parmesan cheese<\/span> until smooth and combined. It will be quite thick as you first begin to whisk in the liquid. <\/span><\/p>\n<\/li>\n\nStir in 1 cup chopped sun-dried tomatoes<\/span>, 1 teaspoon paprika<\/span>, 2 teaspoons Italian seasoning<\/span>, salt<\/span>, and ground black pepper<\/span>. Continue to whisk the sauce for a few minutes until it thickens.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nAssembly<\/h4>\n\n\nAdd about \u00be of the sauce to the bottom of the prepared baking dish. <\/span><\/p>\n<\/li>\n\nStuff each shell with about 2 tablespoons of the filling, then arrange the filled shells in an even layer on top of the sauce. <\/span><\/p>\n<\/li>\n\nSpoon the remaining sauce evenly over the top of the shells. <\/span><\/p>\n<\/li>\n\nBake 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\u00a0fresh basil<\/span>\u00a0if desired, and serving.\u00a0<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage & Make Ahead Instructions<\/strong><\/span><\/p>\n\nFridge:<\/strong> 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\u00b0F for 20\u201325 minutes.<\/li>\nFreezer:<\/strong> Assemble the dish fully, then cover the baking dish tightly with plastic wrap and a layer of foil. Freeze until ready to bake.<\/li>\nMake Ahead:<\/strong> Prepare through step 6 up to 24 hours in advance and refrigerate. Bake as directed, adding 10\u201315 minutes to the bake time since it will be chilled.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>606<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>27<\/span>g<\/span><\/span>Protein: <\/span>33<\/span>g<\/span><\/span>Fat: <\/span>42<\/span>g<\/span><\/span>Saturated Fat: <\/span>24<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>11<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>153<\/span>mg<\/span><\/span>Sodium: <\/span>1100<\/span>mg<\/span><\/span>Potassium: <\/span>1119<\/span>mg<\/span><\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>Sugar: <\/span>11<\/span>g<\/span><\/span>Vitamin A: <\/span>1756<\/span>IU<\/span><\/span>Vitamin C: <\/span>10<\/span>mg<\/span><\/span>Calcium: <\/span>528<\/span>mg<\/span><\/span>Iron: <\/span>4<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Marry Me Recipes to Fall in Love With<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Add 1 \u00bd cups cooked, chopped chicken<\/span>, 1 cup whole-milk ricotta cheese<\/span>, 1 \u00bd cups shredded mozzarella<\/span>, \u00bd cup grated parmesan<\/span>, \u2153 cup chopped sun-dried tomatoes<\/span>, \u00bd teaspoon Italian seasoning<\/span>, \u00bc teaspoon salt<\/span>, and \u00bc teaspoon ground black pepper<\/span> to a large bowl and mix until combined. Set aside.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nSauce<\/h4>\n\n\nAdd 3 tablespoons unsalted butter<\/span> to a large skillet and melt over medium heat. Once melted, add 2 teaspoons minced garlic<\/span> and cook for about 30-60 seconds, until fragrant. Add 3 tablespoons all-purpose flour<\/span> and stir to form a paste. <\/span><\/p>\n<\/li>\n\nCook for 1-2 minutes before slowly whisking in 2 cups chicken broth<\/span>, 1 cup heavy whipping cream<\/span>, and 1 cup grated parmesan cheese<\/span> until smooth and combined. It will be quite thick as you first begin to whisk in the liquid. <\/span><\/p>\n<\/li>\n\nStir in 1 cup chopped sun-dried tomatoes<\/span>, 1 teaspoon paprika<\/span>, 2 teaspoons Italian seasoning<\/span>, salt<\/span>, and ground black pepper<\/span>. Continue to whisk the sauce for a few minutes until it thickens.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nAssembly<\/h4>\n\n\nAdd about \u00be of the sauce to the bottom of the prepared baking dish. <\/span><\/p>\n<\/li>\n\nStuff each shell with about 2 tablespoons of the filling, then arrange the filled shells in an even layer on top of the sauce. <\/span><\/p>\n<\/li>\n\nSpoon the remaining sauce evenly over the top of the shells. <\/span><\/p>\n<\/li>\n\nBake 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\u00a0fresh basil<\/span>\u00a0if desired, and serving.\u00a0<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage & Make Ahead Instructions<\/strong><\/span><\/p>\n\nFridge:<\/strong> 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\u00b0F for 20\u201325 minutes.<\/li>\nFreezer:<\/strong> Assemble the dish fully, then cover the baking dish tightly with plastic wrap and a layer of foil. Freeze until ready to bake.<\/li>\nMake Ahead:<\/strong> Prepare through step 6 up to 24 hours in advance and refrigerate. Bake as directed, adding 10\u201315 minutes to the bake time since it will be chilled.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>606<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>27<\/span>g<\/span><\/span>Protein: <\/span>33<\/span>g<\/span><\/span>Fat: <\/span>42<\/span>g<\/span><\/span>Saturated Fat: <\/span>24<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>11<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>153<\/span>mg<\/span><\/span>Sodium: <\/span>1100<\/span>mg<\/span><\/span>Potassium: <\/span>1119<\/span>mg<\/span><\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>Sugar: <\/span>11<\/span>g<\/span><\/span>Vitamin A: <\/span>1756<\/span>IU<\/span><\/span>Vitamin C: <\/span>10<\/span>mg<\/span><\/span>Calcium: <\/span>528<\/span>mg<\/span><\/span>Iron: <\/span>4<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Marry Me Recipes to Fall in Love With<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Add 3 tablespoons unsalted butter<\/span> to a large skillet and melt over medium heat. Once melted, add 2 teaspoons minced garlic<\/span> and cook for about 30-60 seconds, until fragrant. Add 3 tablespoons all-purpose flour<\/span> and stir to form a paste. <\/span><\/p>\n<\/li>\n\nCook for 1-2 minutes before slowly whisking in 2 cups chicken broth<\/span>, 1 cup heavy whipping cream<\/span>, and 1 cup grated parmesan cheese<\/span> until smooth and combined. It will be quite thick as you first begin to whisk in the liquid. <\/span><\/p>\n<\/li>\n\nStir in 1 cup chopped sun-dried tomatoes<\/span>, 1 teaspoon paprika<\/span>, 2 teaspoons Italian seasoning<\/span>, salt<\/span>, and ground black pepper<\/span>. Continue to whisk the sauce for a few minutes until it thickens.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nAssembly<\/h4>\n\n\nAdd about \u00be of the sauce to the bottom of the prepared baking dish. <\/span><\/p>\n<\/li>\n\nStuff each shell with about 2 tablespoons of the filling, then arrange the filled shells in an even layer on top of the sauce. <\/span><\/p>\n<\/li>\n\nSpoon the remaining sauce evenly over the top of the shells. <\/span><\/p>\n<\/li>\n\nBake 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\u00a0fresh basil<\/span>\u00a0if desired, and serving.\u00a0<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage & Make Ahead Instructions<\/strong><\/span><\/p>\n\nFridge:<\/strong> 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\u00b0F for 20\u201325 minutes.<\/li>\nFreezer:<\/strong> Assemble the dish fully, then cover the baking dish tightly with plastic wrap and a layer of foil. Freeze until ready to bake.<\/li>\nMake Ahead:<\/strong> Prepare through step 6 up to 24 hours in advance and refrigerate. Bake as directed, adding 10\u201315 minutes to the bake time since it will be chilled.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>606<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>27<\/span>g<\/span><\/span>Protein: <\/span>33<\/span>g<\/span><\/span>Fat: <\/span>42<\/span>g<\/span><\/span>Saturated Fat: <\/span>24<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>11<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>153<\/span>mg<\/span><\/span>Sodium: <\/span>1100<\/span>mg<\/span><\/span>Potassium: <\/span>1119<\/span>mg<\/span><\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>Sugar: <\/span>11<\/span>g<\/span><\/span>Vitamin A: <\/span>1756<\/span>IU<\/span><\/span>Vitamin C: <\/span>10<\/span>mg<\/span><\/span>Calcium: <\/span>528<\/span>mg<\/span><\/span>Iron: <\/span>4<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Marry Me Recipes to Fall in Love With<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Cook for 1-2 minutes before slowly whisking in 2 cups chicken broth<\/span>, 1 cup heavy whipping cream<\/span>, and 1 cup grated parmesan cheese<\/span> until smooth and combined. It will be quite thick as you first begin to whisk in the liquid. <\/span><\/p>\n<\/li>\n\nStir in 1 cup chopped sun-dried tomatoes<\/span>, 1 teaspoon paprika<\/span>, 2 teaspoons Italian seasoning<\/span>, salt<\/span>, and ground black pepper<\/span>. Continue to whisk the sauce for a few minutes until it thickens.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nAssembly<\/h4>\n\n\nAdd about \u00be of the sauce to the bottom of the prepared baking dish. <\/span><\/p>\n<\/li>\n\nStuff each shell with about 2 tablespoons of the filling, then arrange the filled shells in an even layer on top of the sauce. <\/span><\/p>\n<\/li>\n\nSpoon the remaining sauce evenly over the top of the shells. <\/span><\/p>\n<\/li>\n\nBake 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\u00a0fresh basil<\/span>\u00a0if desired, and serving.\u00a0<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage & Make Ahead Instructions<\/strong><\/span><\/p>\n\nFridge:<\/strong> 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\u00b0F for 20\u201325 minutes.<\/li>\nFreezer:<\/strong> Assemble the dish fully, then cover the baking dish tightly with plastic wrap and a layer of foil. Freeze until ready to bake.<\/li>\nMake Ahead:<\/strong> Prepare through step 6 up to 24 hours in advance and refrigerate. Bake as directed, adding 10\u201315 minutes to the bake time since it will be chilled.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>606<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>27<\/span>g<\/span><\/span>Protein: <\/span>33<\/span>g<\/span><\/span>Fat: <\/span>42<\/span>g<\/span><\/span>Saturated Fat: <\/span>24<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>11<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>153<\/span>mg<\/span><\/span>Sodium: <\/span>1100<\/span>mg<\/span><\/span>Potassium: <\/span>1119<\/span>mg<\/span><\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>Sugar: <\/span>11<\/span>g<\/span><\/span>Vitamin A: <\/span>1756<\/span>IU<\/span><\/span>Vitamin C: <\/span>10<\/span>mg<\/span><\/span>Calcium: <\/span>528<\/span>mg<\/span><\/span>Iron: <\/span>4<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Marry Me Recipes to Fall in Love With<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Stir in 1 cup chopped sun-dried tomatoes<\/span>, 1 teaspoon paprika<\/span>, 2 teaspoons Italian seasoning<\/span>, salt<\/span>, and ground black pepper<\/span>. Continue to whisk the sauce for a few minutes until it thickens.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nAssembly<\/h4>\n\n\nAdd about \u00be of the sauce to the bottom of the prepared baking dish. <\/span><\/p>\n<\/li>\n\nStuff each shell with about 2 tablespoons of the filling, then arrange the filled shells in an even layer on top of the sauce. <\/span><\/p>\n<\/li>\n\nSpoon the remaining sauce evenly over the top of the shells. <\/span><\/p>\n<\/li>\n\nBake 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\u00a0fresh basil<\/span>\u00a0if desired, and serving.\u00a0<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage & Make Ahead Instructions<\/strong><\/span><\/p>\n\nFridge:<\/strong> 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\u00b0F for 20\u201325 minutes.<\/li>\nFreezer:<\/strong> Assemble the dish fully, then cover the baking dish tightly with plastic wrap and a layer of foil. Freeze until ready to bake.<\/li>\nMake Ahead:<\/strong> Prepare through step 6 up to 24 hours in advance and refrigerate. Bake as directed, adding 10\u201315 minutes to the bake time since it will be chilled.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>606<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>27<\/span>g<\/span><\/span>Protein: <\/span>33<\/span>g<\/span><\/span>Fat: <\/span>42<\/span>g<\/span><\/span>Saturated Fat: <\/span>24<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>11<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>153<\/span>mg<\/span><\/span>Sodium: <\/span>1100<\/span>mg<\/span><\/span>Potassium: <\/span>1119<\/span>mg<\/span><\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>Sugar: <\/span>11<\/span>g<\/span><\/span>Vitamin A: <\/span>1756<\/span>IU<\/span><\/span>Vitamin C: <\/span>10<\/span>mg<\/span><\/span>Calcium: <\/span>528<\/span>mg<\/span><\/span>Iron: <\/span>4<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Marry Me Recipes to Fall in Love With<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Add about \u00be of the sauce to the bottom of the prepared baking dish. <\/span><\/p>\n<\/li>\n\nStuff each shell with about 2 tablespoons of the filling, then arrange the filled shells in an even layer on top of the sauce. <\/span><\/p>\n<\/li>\n\nSpoon the remaining sauce evenly over the top of the shells. <\/span><\/p>\n<\/li>\n\nBake 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\u00a0fresh basil<\/span>\u00a0if desired, and serving.\u00a0<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage & Make Ahead Instructions<\/strong><\/span><\/p>\n\nFridge:<\/strong> 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\u00b0F for 20\u201325 minutes.<\/li>\nFreezer:<\/strong> Assemble the dish fully, then cover the baking dish tightly with plastic wrap and a layer of foil. Freeze until ready to bake.<\/li>\nMake Ahead:<\/strong> Prepare through step 6 up to 24 hours in advance and refrigerate. Bake as directed, adding 10\u201315 minutes to the bake time since it will be chilled.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>606<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>27<\/span>g<\/span><\/span>Protein: <\/span>33<\/span>g<\/span><\/span>Fat: <\/span>42<\/span>g<\/span><\/span>Saturated Fat: <\/span>24<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>11<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>153<\/span>mg<\/span><\/span>Sodium: <\/span>1100<\/span>mg<\/span><\/span>Potassium: <\/span>1119<\/span>mg<\/span><\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>Sugar: <\/span>11<\/span>g<\/span><\/span>Vitamin A: <\/span>1756<\/span>IU<\/span><\/span>Vitamin C: <\/span>10<\/span>mg<\/span><\/span>Calcium: <\/span>528<\/span>mg<\/span><\/span>Iron: <\/span>4<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Marry Me Recipes to Fall in Love With<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Stuff each shell with about 2 tablespoons of the filling, then arrange the filled shells in an even layer on top of the sauce. <\/span><\/p>\n<\/li>\n\nSpoon the remaining sauce evenly over the top of the shells. <\/span><\/p>\n<\/li>\n\nBake 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\u00a0fresh basil<\/span>\u00a0if desired, and serving.\u00a0<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage & Make Ahead Instructions<\/strong><\/span><\/p>\n\nFridge:<\/strong> 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\u00b0F for 20\u201325 minutes.<\/li>\nFreezer:<\/strong> Assemble the dish fully, then cover the baking dish tightly with plastic wrap and a layer of foil. Freeze until ready to bake.<\/li>\nMake Ahead:<\/strong> Prepare through step 6 up to 24 hours in advance and refrigerate. Bake as directed, adding 10\u201315 minutes to the bake time since it will be chilled.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>606<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>27<\/span>g<\/span><\/span>Protein: <\/span>33<\/span>g<\/span><\/span>Fat: <\/span>42<\/span>g<\/span><\/span>Saturated Fat: <\/span>24<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>11<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>153<\/span>mg<\/span><\/span>Sodium: <\/span>1100<\/span>mg<\/span><\/span>Potassium: <\/span>1119<\/span>mg<\/span><\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>Sugar: <\/span>11<\/span>g<\/span><\/span>Vitamin A: <\/span>1756<\/span>IU<\/span><\/span>Vitamin C: <\/span>10<\/span>mg<\/span><\/span>Calcium: <\/span>528<\/span>mg<\/span><\/span>Iron: <\/span>4<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Marry Me Recipes to Fall in Love With<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Spoon the remaining sauce evenly over the top of the shells. <\/span><\/p>\n<\/li>\n\nBake 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\u00a0fresh basil<\/span>\u00a0if desired, and serving.\u00a0<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage & Make Ahead Instructions<\/strong><\/span><\/p>\n\nFridge:<\/strong> 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\u00b0F for 20\u201325 minutes.<\/li>\nFreezer:<\/strong> Assemble the dish fully, then cover the baking dish tightly with plastic wrap and a layer of foil. Freeze until ready to bake.<\/li>\nMake Ahead:<\/strong> Prepare through step 6 up to 24 hours in advance and refrigerate. Bake as directed, adding 10\u201315 minutes to the bake time since it will be chilled.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>606<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>27<\/span>g<\/span><\/span>Protein: <\/span>33<\/span>g<\/span><\/span>Fat: <\/span>42<\/span>g<\/span><\/span>Saturated Fat: <\/span>24<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>11<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>153<\/span>mg<\/span><\/span>Sodium: <\/span>1100<\/span>mg<\/span><\/span>Potassium: <\/span>1119<\/span>mg<\/span><\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>Sugar: <\/span>11<\/span>g<\/span><\/span>Vitamin A: <\/span>1756<\/span>IU<\/span><\/span>Vitamin C: <\/span>10<\/span>mg<\/span><\/span>Calcium: <\/span>528<\/span>mg<\/span><\/span>Iron: <\/span>4<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Marry Me Recipes to Fall in Love With<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
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\u00a0fresh basil<\/span>\u00a0if desired, and serving.\u00a0<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage & Make Ahead Instructions<\/strong><\/span><\/p>\n\nFridge:<\/strong> 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\u00b0F for 20\u201325 minutes.<\/li>\nFreezer:<\/strong> Assemble the dish fully, then cover the baking dish tightly with plastic wrap and a layer of foil. Freeze until ready to bake.<\/li>\nMake Ahead:<\/strong> Prepare through step 6 up to 24 hours in advance and refrigerate. Bake as directed, adding 10\u201315 minutes to the bake time since it will be chilled.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>606<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>27<\/span>g<\/span><\/span>Protein: <\/span>33<\/span>g<\/span><\/span>Fat: <\/span>42<\/span>g<\/span><\/span>Saturated Fat: <\/span>24<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>11<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>153<\/span>mg<\/span><\/span>Sodium: <\/span>1100<\/span>mg<\/span><\/span>Potassium: <\/span>1119<\/span>mg<\/span><\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>Sugar: <\/span>11<\/span>g<\/span><\/span>Vitamin A: <\/span>1756<\/span>IU<\/span><\/span>Vitamin C: <\/span>10<\/span>mg<\/span><\/span>Calcium: <\/span>528<\/span>mg<\/span><\/span>Iron: <\/span>4<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Marry Me Recipes to Fall in Love With<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Calories: <\/span>606<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>27<\/span>g<\/span><\/span>Protein: <\/span>33<\/span>g<\/span><\/span>Fat: <\/span>42<\/span>g<\/span><\/span>Saturated Fat: <\/span>24<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>11<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>153<\/span>mg<\/span><\/span>Sodium: <\/span>1100<\/span>mg<\/span><\/span>Potassium: <\/span>1119<\/span>mg<\/span><\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>Sugar: <\/span>11<\/span>g<\/span><\/span>Vitamin A: <\/span>1756<\/span>IU<\/span><\/span>Vitamin C: <\/span>10<\/span>mg<\/span><\/span>Calcium: <\/span>528<\/span>mg<\/span><\/span>Iron: <\/span>4<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Marry Me Recipes to Fall in Love With<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Nutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Marry Me Recipes to Fall in Love With<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
![\"\"](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/12\/marry-me-shells-.jpg\"\/)
![\"\"\/](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/12\/marry-me-shells-.jpg\")
<\/div>\n![\"Close](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/12\/marry-me-shells--1200x1799.jpg\" "\\"Marry")
<\/figure>\n![\"Overhead](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/01\/IngredientsWithLabelsMarryMeShellsFilling-1200x800.png\"\/ "\\"Marry")
![\"Overhead](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/01\/IngredientsWithLabelsMarryMeShellsFilling-1200x800.png\" "\\"Marry")
<\/figure>\n![\"Overhead](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/01\/IngredientsWithLabelsMarryMeShellsSauce-1200x800.png\"\/ "\\"Marry")
![\"Overhead](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/01\/IngredientsWithLabelsMarryMeShellsSauce-1200x800.png\" "\\"Marry")
<\/figure>\n![\"Jumbo](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/11\/MillionDollarShells-1200x800.jpg\"\/ "\\"Marry")
![\"Jumbo](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/11\/MillionDollarShells-1200x800.jpg\" "\\"Marry")
<\/figure>\n![\"Filling](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/01\/MarryMeShells-1200x800.jpg\"\/ "\\"Marry")
![\"Filling](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/01\/MarryMeShells-1200x800.jpg\" "\\"Marry")
<\/figure>\n<\/figure>\n![\"Butter,](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/01\/MarryMeShells-1-1200x800.jpg\"\/ "\\"Marry")
![\"Butter,](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/01\/MarryMeShells-1-1200x800.jpg\" "\\"Marry")
<\/figure>\n![\"Chicken](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/01\/MarryMeShells-2-1200x800.jpg\"\/ "\\"Marry")
![\"Chicken](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/01\/MarryMeShells-2-1200x800.jpg\" "\\"Marry")
<\/figure>\n![\"Sun-dried](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/01\/MarryMeShells-3-1200x800.jpg\"\/ "\\"Marry")
![\"Sun-dried](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/01\/MarryMeShells-3-1200x800.jpg\" "\\"Marry")
<\/figure>\n![\"Some](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/01\/MarryMeShells-4-1200x800.jpg\"\/ "\\"Marry")
![\"Some](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/01\/MarryMeShells-4-1200x800.jpg\" "\\"Marry")
<\/figure>\n![\"\"](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/01\/marry-me-stuffed-shells-1200x800.jpg\"\/ "\\"Marry")
![\"\"](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/01\/marry-me-stuffed-shells-1200x800.jpg\" "\\"Marry")
<\/figure>\n![\"The](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/01\/MarryMeShells-5-1200x800.jpg\"\/ "\\"Marry")
![\"The](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/01\/MarryMeShells-5-1200x800.jpg\" "\\"Marry")
<\/figure>\n<\/figure>\n