Preparation

• Mince the garlic cloves and chop the fresh basil. In a large bowl, combine ricotta, shredded chicken, goat cheese, Parmesan, egg, minced garlic, basil, salt, Italian seasoning, pepper, and mozzarella. Mix until well combined and set aside.
• Preheat your oven to 375°F. Bring a large pot of salted water to a rolling boil and add jumbo pasta shells. Cook for 8-10 minutes until al dente. Drain and rinse with cold water to stop cooking. Lay out to dry.
• Dice the onion and chop the sun-dried tomatoes. Heat oil from the sun-dried tomato jar in a saucepan. Add diced onion and cook until softened. Add sun-dried tomatoes and cook for 3 minutes. Pour in marinara, water, oregano, and red pepper. Stir and simmer for 15 minutes.
• Pipe the filling into each cooked shell. Spread half of the sun-dried tomato sauce in a baking dish. Arrange the stuffed shells seam-side up and pour the remaining sauce over them, ensuring they are well covered.
• Stir the whipping cream into the sauce in the dish. Cover with foil and bake at 375°F for 30-35 minutes until heated through. Remove foil and top with remaining mozzarella.
• Broil for 2-4 minutes until the mozzarella is melted and browned. Let rest for 2-3 minutes before serving. Garnish with fresh basil if desired.