Creamy Marsala Chicken and Mushroom Stuffed Shells
Experience the ultimate comfort food with these jumbo pasta shells, generously filled with tender shredded chicken and savory mushrooms, all simmered in a luscious Marsala sauce. Topped with melted mozzarella and baked to golden perfection, each bite offers a creamy explosion of flavor that makes for a cozy, satisfying meal. Perfect for any weeknight dinner or special occasion!
ingredients
- 8 Jumbo pasta shells
- 1 cup shredded cooked chicken
- 1 cup mushrooms, sliced (such as cremini or button)
- 1/2 cup ricotta cheese
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup grated Parmesan cheese
- 1/2 cup Marsala wine
- 1 cup heavy cream
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
steps
- 1.
Preheat the oven to 375°F (190°C). Cook the jumbo shells according to package instructions, then drain and set aside.
- 2.
In a skillet, heat olive oil over medium heat; add garlic and sauté until fragrant.
- 3.
Add the sliced mushrooms and cook until tender, about 5 minutes.
- 4.
Pour in the Marsala wine and let it simmer for 2 minutes, allowing the alcohol to evaporate.
- 5.
Add heavy cream, thyme, basil, salt, and pepper to the skillet; stir and let it simmer gently for another 5 minutes.
- 6.
In a bowl, combine shredded chicken, ricotta cheese, and half of the mozzarella; mix well.
- 7.
Fill each cooked shell with the chicken and mushroom mixture and place them in a baking dish.
- 8.
Pour the creamy Marsala sauce over the stuffed shells, covering them evenly.
- 9.
Sprinkle the remaining mozzarella and Parmesan cheese on top.
- 10.
Bake for 25-30 minutes, or until the cheese is melted and bubbly.
- 11.
Garnish with fresh parsley before serving.
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