Directions:

Heat oven to 375. In a large skillet, melt the butter in the oil. Add shallots and leeks, cook over medium heat, cook and stir until lightly browned (about 7-10 minutes).

Transfer mixture to a bowl and let cool.

Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Drain and cool under running water. Pat shells dry.

In a large bowl, fold together ricotta, 1 cup of the Fontina, chicken, sundried tomatoes, parsley, shallot-leek mixture.

Season with salt and pepper. Then, stir in the eggs.

In another bowl, mix together marinara sauce and heavy cream. Pour 1/2 marinara sauce into a 9x13 inch baking dish.

Stuff each shell with a one round tablespoon of the filling. Place stuffed shells in baking dish.

Drizzle remaining sauce on top and sprinkle with the remaining Fontina cheese.

Bake the shells until golden, about 40 minutes. Remove from oven and let rest for 15 minutes.