Marry Me Stuffed Shells (Creamy, Cheesy & Easy Dinner Recipe)

If your family loved my viral Marry Me Baked Ziti, get ready for the next chapter in this food love story!

These Marry Me Stuffed Shells are creamier, cheesier, and built to win everybody over.

Because dinner has to do more than *just* taste good… It’s gotta keep you full, fueled, and satisfy everyone at the table. #LetsVibe!

Ingredients

1/2 lb dry jumbo shells pasta, cooked

Cheese Blend

1 cup ricotta cheese, room temperature

1/4 cup heavy cream, room temperature

1 egg, room temperature

1 cup Italian cheese blend

1 cup mozzarella cheese

1/2 teaspoon sea salt

1/2 teaspoon black pepper

1/2 teaspoon granulated onion

1/2 teaspoon granulated garlic

1/2 teaspoon Italian seasoning

1/2 teaspoon msg

Marry Me Sauce

2 tablespoons butter

1 tablespoon olive oil

1 lb Italian sausage

1/2 small onion, diced

1 shallot, diced

1 tablespoon tomato paste

3 oz sun dried tomatoes, chopped

6 cloves garlic, minced

1 teaspoon sea salt

1 teaspoon black pepper

1/4 teaspoon red pepper flakes

1/2 tablespoon dried oregano

1 teaspoon dried basil

1 teaspoon dried thyme

1 teaspoon dried parsley

2 cups chicken broth

2 cups heavy cream

2 oz fresh parmesan, grated

1/2 tablespoon chicken bouillon

Instructions

Bring a large pot of salted water to a boil.

Cook shells until just under al dente (usually 1–2 minutes less than package instructions).

Drain, rinse under cool water, and lay flat on a baking sheet to prevent sticking. Set aside.

In a large bowl, combine: ricotta, heavy cream, egg, Italian cheese blend, mozzarella. Season with sea salt, black pepper, granulated onion, granulated garlic, Italian seasoning, and MSG.

Mix until fully combined into a thick, creamy filling. Cover and set aside.

Heat butter and olive oil in a large skillet over medium heat.

Add diced onion and shallot. Sauté until softened, 3–4 minutes.

Stir in tomato paste and cook until it deepens in color, about 1 minute.

Add chopped sun-dried tomatoes and minced garlic. Sauté 1–2 minutes until fragrant.

Season with sea salt, black pepper, red pepper flakes, oregano, basil, thyme, and parsley.

Pour in the chicken broth and simmer for 3–4 minutes.

Stir in heavy cream and bring to a gentle simmer.

Add grated parmesan and chicken bouillon.

Simmer 5–7 minutes until the sauce slightly thickens and coats a spoon. Taste and adjust seasoning as needed.

Fill each cooked shell with the cheese mixture (about 1½ tablespoons per shell).

Preheat oven to 375°F (190°C).

Transfer Marry Me Sauce to a 9x13 baking dish or keep in oven safe skillet.

Arrange stuffed shells in the baking dish seam-side up, nestled closely together.

Sprinkle with extra mozzarella or parmesan if desired.

Cover the dish loosely with foil (tent it slightly so it doesn’t stick to the cheese).

Bake 20 minutes covered.

Remove foil and bake 10–15 minutes uncovered until bubbling and golden around the edges.

Optional: Broil 1–2 minutes for deeper color, watching closely.

Let the dish rest 5–10 minutes before serving to help the filling set.

Garnish with fresh basil, parsley, or extra parmesan.

Serve warm with the shells being creamy, cheesy, and fully coated in sauce.