Ingredients
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20 jumbo pasta shells
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2 cups cooked chicken, shredded (rotisserie works great)
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1 tablespoon olive oil
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1/2 small onion, finely diced
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1/2 red bell pepper, finely diced
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2 cloves garlic, minced
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1 teaspoon Cajun seasoning
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1/2 teaspoon smoked paprika
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Salt and pepper, to taste
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1 1/2 cups ricotta cheese
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1 cup shredded mozzarella cheese (plus extra for topping)
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1/4 cup grated Parmesan cheese
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1 egg
For the Creamy Cajun Sauce:
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2 tablespoons butter
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2 tablespoons flour
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2 cups heavy cream or half-and-half
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1–2 teaspoons Cajun seasoning (to taste)
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1/2 teaspoon garlic powder
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Salt and pepper, to taste
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1/2 cup grated Parmesan cheese
Instructions
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Cook the Shells:
Cook jumbo shells according to package directions until al dente. Drain and set aside to cool slightly. -
Make the Filling:
In a skillet, heat olive oil over medium heat.
Sauté onion and bell pepper for 3–4 minutes until softened. Add garlic, Cajun seasoning, paprika, salt, and pepper. Cook for 1 minute.
Stir in the shredded chicken, remove from heat, and let cool slightly.
In a bowl, combine the chicken mixture with ricotta, mozzarella, Parmesan, and egg. Mix until well combined. -
Make the Sauce:
In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
Slowly whisk in cream, then add Cajun seasoning, garlic powder, salt, and pepper.
Simmer for 3–5 minutes until thickened. Stir in Parmesan cheese until melted and smooth. -
Assemble the Dish:
Preheat oven to 375°F (190°C).
Spread 1/2 cup of the Cajun sauce on the bottom of a 9×13-inch baking dish.
Stuff each shell with the chicken filling and place in the dish.
Pour remaining sauce over the shells and sprinkle with extra mozzarella. -
Bake:
Cover with foil and bake for 20 minutes. Remove foil and bake another 10 minutes until bubbly and lightly golden on top.
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Serve:
Garnish with chopped parsley or green onions if desired. Serve hot with garlic bread or a crisp green salad.