Recipe Index

Ingredients

• 1 (12-ounce) box jumbo shell pasta (about 24 shells)
• 1 1/2 cups cooked chicken, chopped
• 1 cup whole-milk ricotta cheese
• 1 1/2 cups shredded mozzarella, divided
• 1/2 cup grated Parmesan cheese
• 1/3 cup chopped sun-dried tomatoes (drained), plus 1 cup for the sauce
• 1/2 teaspoon Italian seasoning, plus 2 teaspoons for the sauce
• 1/4 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper, plus more to taste
• 3 tablespoons unsalted butter
• 2 teaspoons minced garlic
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup heavy cream
• 1 cup grated Parmesan cheese, for the sauce
• 1 teaspoon paprika
• Fresh basil, to garnish (optional)

Method

1. Preheat the oven to 375°F. Cook the shells in well-salted boiling water until just shy of al dente, about 1 minute less than the package directs. Drain and lay them on a tray so they do not stick.
2. Mix the chicken, ricotta, 1 cup of the mozzarella, 1/2 cup Parmesan, 1/3 cup sun-dried tomatoes, 1/2 teaspoon Italian seasoning, salt, and pepper into a filling.
3. Melt the butter in a saucepan, add the garlic, and cook 30 seconds. Whisk in the flour and cook 1 minute.
4. Gradually whisk in the broth and cream. Simmer, whisking, for 3 to 4 minutes, until slightly thickened. Stir in the 1 cup Parmesan, 1 cup sun-dried tomatoes, paprika, 2 teaspoons Italian seasoning, and salt and pepper to taste.
5. Spread a third of the sauce in a 9x13-inch baking dish. Fill each shell with the chicken mixture and arrange them in the dish.
6. Pour the remaining sauce over the shells and sprinkle with the remaining 1/2 cup mozzarella.
7. Cover with foil and bake for 25 minutes, then uncover and bake 10 minutes more, until bubbling and lightly golden. Garnish with basil and serve.

Prep: 15 min · Cook: 45 min · Total: 65 min

Nutrition (per serving, where published)