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Baked Creamy Sun-Dried Tomato Chicken Stuffed Shells

Tender, cheesy pasta shells filled with shredded chicken, creamy ricotta, and sun-dried tomatoes, baked to perfection for a comforting family meal.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Shells
  • 12 large large pasta shells
  • 1 cup cooked shredded chicken Can substitute with ground beef, turkey, or plant-based chicken.
  • 1 cup ricotta cheese
  • 1 cup mozzarella cheese, shredded Reserve half for topping.
  • 1/2 cup sun-dried tomatoes, chopped
  • 1/2 cup Parmesan cheese, grated
  • 1 cup heavy cream Divided for layering.
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • Fresh basil for garnish

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large pot of boiling salted water, cook the pasta shells until al dente, approximately 8-10 minutes. Drain and set aside.
  3. In a mixing bowl, combine the shredded chicken, ricotta cheese, half of the mozzarella cheese, chopped sun-dried tomatoes, garlic powder, Italian seasoning, salt, and pepper. Mix well.
  4. Carefully fill each pasta shell with the chicken filling, pressing down slightly.
  5. Spread half of the heavy cream on the bottom of a 9x13 inch baking dish. Arrange the stuffed shells in a single layer on top.
  6. Pour the remaining heavy cream over the stuffed shells and sprinkle the remaining mozzarella cheese and grated Parmesan cheese on top.
Baking
  1. Cover the dish with aluminum foil and bake for approximately 25 minutes.
  2. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is bubbly and golden.
  3. Remove from the oven and let cool for a few minutes before garnishing with fresh basil. Serve warm.

Notes

Let the shells sit in the cream for a few minutes before baking to meld flavors. Refrigerate leftovers in an airtight container for up to 3 days; freeze for 2-3 months.