Ingredients

• 22 jumbo pasta shells (from 1 [12-ounce] package)

• 1 cup whole milk ricotta cheese

• 3/4 cup finely chopped cooked chicken

• 1 (4-ounce) package goat cheese (about 1/2 cup)

• 1/3 cup finely grated Parmesan cheese

• 1 large egg, beaten

• 1 1/2 tablespoons finely chopped fresh basil, plus more roughly chopped for garnish

• 2 medium garlic cloves, minced

• 1 teaspoon kosher salt

• 3/4 teaspoon dried Italian seasoning

• 1/4 teaspoon black pepper

• 1 (8-ounce) package low-moisture part-skim mozzarella cheese, freshly shredded and divided (about 2 cups)

• 1 (7-ounce) jar julienne-cut sun dried tomatoes in oil (about 2/3 cup)

• 1 small yellow onion, finely chopped

• 1 (24-ounce) jar marinara sauce (such as Rao’s) (about 2 1/2 cups)

• 1/4 cup water

• 1/4 teaspoon crushed red pepper

• 1 cup heavy whipping cream