Save My sister called mid-afternoon one Sunday, voice bright with excitement: she'd just made this dish for her boyfriend and he absolutely lost it. She described the creamy filling, the silky sauce clinging to every shell, and how he went back for thirds without saying much—just quiet, satisfied bites. I had to try it that week, and the moment I tasted how the sun-dried tomatoes cut through all that richness, I understood why she'd named it what she did.
The first time I made this for my own dinner party, I panicked halfway through because I thought I'd overcooked the shells. But pulling that foil off the baking dish and seeing the golden cheese bubbling around the edges, smelling that garlic-and-sun-dried-tomato perfume wafting up—that's when I knew it was going to be fine. More than fine, actually.
Ingredients
- Large pasta shells (20–24): The bigger the better; you need room for the creamy filling and they hold the sauce beautifully without breaking apart during baking.
- Shredded chicken breast (2 cups cooked): Rotisserie chicken from the store saves time without sacrificing flavor—I've made this work with that more than once.
- Ricotta cheese (1 1/2 cups): This is your base; buy the freshest you can find because it makes a real difference in the filling's texture.
- Parmesan cheese (1/2 cup plus 1/2 cup for sauce): Buy it in chunks and grate it yourself if you have five minutes—pre-grated tastes thinner.
- Mozzarella cheese (1 cup shredded): Use whole milk mozzarella; it melts into those golden pockets you see on top.
- Large egg (1): This binds everything together and keeps the filling from being too loose.
- Garlic powder and dried basil (1/2 teaspoon each): Both go into the filling, and they're subtle but essential anchors.
- Sun-dried tomatoes (1/2 cup, packed in oil): The real star of the sauce; they bring sweetness and depth that regular tomatoes can't match.
- Heavy cream (1 1/4 cups): Don't skip this or use half-and-half; the sauce needs that richness.
- Chicken broth (1/2 cup): Keeps the sauce from being one-note creamy; it adds subtle savory balance.
- Butter and olive oil (2 tablespoons each): Together they create the base for the sauce, and the combination matters more than you'd think.
- Fresh basil for garnish: This is what you'll smell the moment you open the oven door.
Instructions
- Heat your oven and prep the dish:
- Get your oven to 375°F and give a 9x13-inch baking dish a light coat of cooking spray or oil; you want it ready to go so you're not scrambling later.
- Cook the shells:
- Boil salted water, drop in the shells, and fish them out the moment they still have the tiniest resistance when you bite one. Drain them, toss with a drizzle of olive oil so they don't clump, and set aside.
- Make the filling:
- Dump the shredded chicken, ricotta, both cheeses, the egg, garlic powder, and dried basil into a big bowl and mix until you don't see streaks anymore. Taste it, adjust the salt and pepper—this is your moment to season boldly because the shells will absorb it.
- Build the sauce:
- In a skillet, melt the butter with olive oil over medium heat, add your minced garlic, and wait for that fragrant moment that tells you it's ready. Stir in the sun-dried tomatoes for a minute, then pour in the cream and broth, stirring gently so everything combines.
- Finish the sauce:
- Add the parmesan, oregano, and red pepper flakes if you like heat, then simmer for a few minutes until you can see the sauce coat a spoon slightly. Taste and season with salt and pepper like you mean it.
- Layer the dish:
- Spoon a thin layer of sauce across the bottom of your baking dish—this is insurance against sticking. Fill each shell generously with the chicken mixture, pack them snug in the dish, then pour the remaining sauce over everything.
- Bake covered and uncovered:
- Cover with foil and bake for 25 minutes, then uncover and bake another 10 minutes until the top is golden and the sauce bubbles at the edges. The uncovered time is what makes the cheese and sauce merge into something glossy.
- Rest and garnish:
- Let it sit for two or three minutes, scatter fresh basil over the top, and bring it to the table while it's still steaming.
Save What struck me about this dish was how quickly it went from my kitchen to becoming something my friends ask for by name. It's the kind of food that makes people linger at the table, reaching for one more bite, and that's a gift.
Making the Filling Your Own
The filling is forgiving enough to play with once you understand the basics. I've swapped the chicken for turkey, added fresh spinach, thrown in crispy bacon—each time it worked because the ricotta and egg were holding the structure together. The real trick is not overseasoning before it goes into the oven, and respecting the ratio of cheese to everything else.
The Marry Me Sauce Explained
This sauce got its name because it's the kind of thing that makes people wonder if you went to culinary school. The truth is simpler: sun-dried tomatoes and heavy cream are a combination that almost can't fail, and adding just enough chicken broth keeps it from tasting like pure indulgence. The oregano whispers in the background, and the garlic is there but never loud.
Serving and Pairing Ideas
I've learned that what you serve alongside this matters more than you'd expect. The richness wants something bright and acidic to balance it, which is why a crisp salad tossed in lemon vinaigrette has become non-negotiable at my table. Garlic bread is obvious but works, and a cold glass of Pinot Grigio doesn't hurt either.
- Make a simple salad with arugula, lemon, good olive oil, and nothing else—let the greens cut through the creaminess.
- If you're thinking wine, go white and slightly chilled rather than room temperature.
- This reheats beautifully if you cover it loosely with foil at 325°F, so leftovers are actually a blessing.
Save This dish reminds me why cooking for people matters. It's not just about feeding them; it's about taking time to make something that tastes like you care.
Recipe FAQs
- → What type of pasta shells are best?
Use large pasta shells that can be easily filled and hold the creamy chicken mixture without breaking.
- → Can I prepare this dish ahead of time?
Yes, assemble the stuffed shells and sauce, then refrigerate before baking. Bake fresh when ready to serve.
- → Is it possible to substitute the chicken?
Cooked turkey can be used instead of chicken for a different protein option without altering the dish’s flavor much.
- → How do I make this dish vegetarian?
Omit the shredded chicken and increase the ricotta cheese to maintain creaminess and texture.
- → What side dishes complement this entree?
Garlic bread, a crisp green salad, and a chilled white wine like Pinot Grigio pair wonderfully with the rich flavors.
- → Can I use gluten-free pasta shells?
Yes, gluten-free pasta shells can be substituted to accommodate dietary needs without sacrificing taste.