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Jumbo shells hold chicken, ricotta and sautéed bell pepper in a creamy Cajun sauce. This version uses no egg in the filling and allocates the mozzarella to the filling.
Buy jumbo stuffing shells. Small shells cannot hold this filling and change the way the dish assembles.
Ingredients and measurements
- 20 jumbo pasta shells; 2 cups shredded cooked chicken
- 1 tbsp olive oil; 1/2 onion, chopped small; 1 red bell pepper, cut into small cubes
- 2 cloves garlic, finely chopped; 1 tsp Cajun seasoning; 1/2 tsp paprika
- 1/4 tsp salt; 1/4 tsp black pepper; 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded; 1/2 cup Parmesan cheese, grated; 2 tbsp butter
- 2 tbsp all-purpose flour; 2 cups milk; 1/2 cup heavy cream
- 1 tsp Cajun seasoning; 1/4 tsp garlic powder; Salt and pepper to your liking
Preparation and baking
- Stage 1
Heat the oven to 375°F. Boil jumbo shells according to the package until just al dente, drain and cool enough to handle.
- Stage 2
Heat oil in a skillet and soften the finely chopped onion and pepper. Stir in garlic briefly, then cooked shredded chicken, the filling teaspoon of Cajun seasoning, paprika and pepper. Add the quarter teaspoon salt only if needed.
- Stage 3
Let the mixture cool slightly, then fold in ricotta, the measured cup of mozzarella and Parmesan.
- Stage 4
In a saucepan melt butter and whisk in flour. Cook about a minute, then gradually whisk in milk and cream. Add the sauce teaspoon of Cajun seasoning and garlic powder. Simmer gently, stirring, until it coats a spoon.
- Stage 5
Spread half the sauce in a 9-by-13-inch baking dish. Divide filling among twenty shells and arrange in one layer. Spoon the remaining sauce over all exposed pasta edges.
- Stage 6
Cover and bake about twenty minutes, then uncover for about ten more. Check the filled centers reach 165°F and continue as needed. Rest briefly before serving.
The listed cup goes into the filling. There is no unmeasured extra cheese topping in this revision. Small pieces soften evenly and distribute through the filling without tearing the shells.
Are large shells enough?
Use one teaspoon for the chicken filling and a separate teaspoon for the sauce. Taste both before adding more salt.
Where does the mozzarella go?
Refrigerate leftovers promptly in shallow containers within two hours, or within one hour above 90°F. Keep at 40°F or below and reheat leftovers to 165°F.
Why chop vegetables finely?
For more recipes to serve alongside, see chicken buttered noodles or healthy cowboy caviar salad. Use that recipe’s own quantities rather than mixing formulas. This is an editorial revision of the archived recipe, with clarified ingredient allocation and preparation checks. A Pinch Of Lemon has not kitchen-tested this version. The linked reference supports food-safety guidance only; it is not the source of the complete formula. Existing photographs are illustrative. Reference: FoodSafety.gov cooking temperatures.
Common Questions About This Recipe
- Are large shells enough?
Buy jumbo stuffing shells. Small shells cannot hold this filling and change the way the dish assembles.
- Where does the mozzarella go?
The listed cup goes into the filling. There is no unmeasured extra cheese topping in this revision.
- Why chop vegetables finely?
Small pieces soften evenly and distribute through the filling without tearing the shells.
- How much Cajun seasoning is used?
Use one teaspoon for the chicken filling and a separate teaspoon for the sauce. Taste both before adding more salt.