My family asks for these stuffed shells every time the weather cools off and it is the one pasta bake I can count on for zero leftovers. The Cajun kick wakes up the classic creamy shells in such a satisfying way.

Jumbo pasta shells: Choose shells that are firm and not cracked so they hold up well to filling
Cooked shredded chicken: Rotisserie chicken is perfect here or you can use leftover roasted chicken for extra flavor
Olive oil: A good quality extra virgin olive oil will give the vegetables nice flavor
Onion and red bell pepper: Finely chop both for sweetness and crunch with every bite Pick a bell pepper that is firm and brightly colored
Garlic: Choose fresh cloves that feel heavy for their size and are free of green sprouts
Cajun seasoning: A blend of spices that gives warmth and twist to the filling and sauce Go for a brand with pronounced paprika and a hint of garlic
Paprika: Adds color and smoky undertones to the chicken mixture Use sweet or smoked according to your taste
Salt and black pepper: Season every layer for best flavor Try to use freshly ground pepper if possible
Ricotta cheese: Smoothens out the filling Whole milk ricotta gives the creamiest result
Shredded mozzarella cheese: Melts into gooey goodness Choose a low moisture mozzarella for melty perfection
Grated Parmesan: Helps bind the filling and deepens umami flavor Look for Parmigiano Reggiano if you can
Butter and all-purpose flour: Used for starting the creamy béchamel sauce Unsalted butter lets you control the saltiness
Milk and heavy cream: Both create a rich and silky sauce Whole milk is best here
Garlic powder: Rounds out the flavor of the sauce and pairs beautifully with Cajun seasoning
Be sure to taste your seasonings and adjust with a pinch more Cajun spice or salt as needed for your taste

Step-by-Step Instructions

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