Cook the Pasta Shells:
Boil the jumbo shells in salted water according to the package until just al dente so they can hold the filling and finish cooking in the oven Drain them gently and lay on a tray to cool without sticking together
Sauté the Aromatics:
In a skillet heat olive oil over medium and add the finely chopped onion and diced red bell pepper Stir and cook for about five minutes until they are soft and fragrant Add the minced garlic and cook for just one more minute to release its aroma
Prepare the Chicken Filling:
To the skillet add the shredded chicken Cajun seasoning paprika salt and black pepper Stir everything thoroughly so the chicken absorbs all the spice Remove from heat and let it cool a few minutes In a large bowl combine this chicken mixture with ricotta mozzarella and Parmesan cheeses Mix until thoroughly blended The chicken and cheese should feel evenly distributed and creamy
Make the Creamy Cajun Sauce:
In a saucepan melt butter on medium heat Sprinkle in flour and whisk constantly for about one minute to form a pale golden roux Slowly pour in milk and heavy cream whisking continuously to keep the sauce smooth Add Cajun seasoning garlic powder salt and pepper Simmer the sauce for about five to seven minutes until it thickens and coats the back of a spoon Taste and adjust seasoning if desired
Stuff the Shells and Assemble:
Pour half of the finished creamy sauce into the bottom of a nine by thirteen inch baking dish Stuff each cooled pasta shell generously with the chicken and cheese filling Nestle each shell into the sauce in the baking dish making sure they fit snugly
Top and Bake:
Pour the remaining sauce evenly over the shells Scatter extra mozzarella cheese on top if you like Cover the dish tightly with foil and bake at 375 degrees Fahrenheit for twenty minutes Remove the foil and bake another ten minutes until the top is golden and bubbling Let the shells cool for at least five minutes before serving so they set and are easier to scoop
A plate of Cajun Chicken Stuffed Shells.
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A plate of Cajun Chicken Stuffed Shells. | mrcuisto.com
You Must Know
High in protein thanks to chicken and cheese
Bakes beautifully for potlucks and leftovers taste even better the next day
Cajun seasoning brings mild heat but you can easily spice it up more
The mozzarella is my personal favorite since it becomes incredibly stretchy in the oven and I still remember the first batch I made disappearing before I even served the salad My kids now watch for the crispy cheese bits along the edge
Storage Tips
For leftovers let the shells cool completely and refrigerate them in a tightly covered dish They stay fresh up to three days and reheat well in a microwave or covered in the oven If you want to freeze assemble the shells up to the point before baking wrap tightly and freeze When ready to bake add ten extra minutes covered before removing foil for the final browning
Ingredient Substitutions
Use any cooked poultry including turkey or swap in cooked sweet Italian sausage for a totally different but still delicious twist If lactose is a concern substitute part skim ricotta and stick with part skim mozzarella A homemade Cajun blend of paprika garlic powder onion powder and cayenne can be mixed up if you are out of store bought seasoning
Serving Suggestions
Add a lightly dressed green salad or roasted green beans on the side for freshness and crunch Garlic bread is always a great partner for sopping up the extra sauce For a festive table drizzle a touch of hot sauce over the finished shells or scatter some chopped scallions
