Cajun Chicken Stuffed Shells with Bell Pepper (Print-Friendly Version)
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.
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House placeholder — AdSense units launch here# Ingredients You’ll Need:
01 - 20 jumbo pasta shells
02 - 2 cups shredded cooked chicken
03 - 1 tbsp olive oil
04 - 1/2 onion, chopped small
05 - 1 red bell pepper, cut into small cubes
06 - 2 cloves garlic, finely chopped
07 - 1 tsp Cajun seasoning
08 - 1/2 tsp paprika
09 - 1/4 tsp salt
10 - 1/4 tsp black pepper
11 - 1 cup ricotta cheese
12 - 1 cup mozzarella cheese, shredded
13 - 1/2 cup Parmesan cheese, grated
14 - 2 tbsp butter
15 - 2 tbsp all-purpose flour
16 - 2 cups milk
17 - 1/2 cup heavy cream
18 - 1 tsp Cajun seasoning
19 - 1/4 tsp garlic powder
20 - Salt and pepper to your liking
# How to Make It:
01 - Heat the oven to 375°F. Boil jumbo shells according to the package until just al dente, drain and cool enough to handle.
02 - 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.
03 - Let the mixture cool slightly, then fold in ricotta, the measured cup of mozzarella and Parmesan.
04 - 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.
05 - 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.
06 - 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.
# Extra Suggestions:
01 - Buy jumbo stuffing shells. Small shells cannot hold this filling and change the way the dish assembles.
02 - The listed cup goes into the filling. There is no unmeasured extra cheese topping in this revision.
03 - Small pieces soften evenly and distribute through the filling without tearing the shells.
04 - Use one teaspoon for the chicken filling and a separate teaspoon for the sauce. Taste both before adding more salt.