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To make Cajun Chicken Stuffed Shells, you need fresh and tasty ingredients. Here’s what you need: - 20 large pasta shells - 2 cups cooked chicken, shredded - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese, divided - 1/2 cup grated Parmesan cheese - 1 tablespoon Cajun seasoning - 1/2 teaspoon garlic powder - 1/2 teaspoon onion powder - 1 cup marinara sauce - 1/2 cup diced green bell pepper - 1/2 cup diced onion - 1 tablespoon olive oil - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Each ingredient adds a special touch. The large pasta shells hold the flavorful filling. The shredded chicken gives protein and texture. Ricotta cheese makes it creamy, while mozzarella melts beautifully on top. Cajun seasoning brings a bold taste. Fresh veggies like bell pepper and onion add crunch and color. Finally, the marinara sauce ties everything together. You can feel good knowing everything works in harmony to create a delicious meal. {{ingredient_image_1}} Set your oven to 375°F (190°C). This step warms the oven for baking. Preheating ensures even cooking. Boil a large pot of salted water. Add the pasta shells and cook until al dente. Check the package for timing. Drain the shells and let them cool a bit. This helps avoid burns when you stuff them. In a skillet, heat one tablespoon of olive oil over medium heat. Add the diced green bell pepper and onion. Sauté for about five minutes. You want them soft but not mushy. Remove the skillet from heat once done. In a large bowl, combine these items: - 2 cups shredded chicken - 1 cup ricotta cheese - Half of the 1 cup mozzarella cheese - 1/2 cup grated Parmesan cheese - 1 tablespoon Cajun seasoning - 1/2 teaspoon garlic powder - 1/2 teaspoon onion powder - The sautéed bell pepper and onion Mix well. Taste and add salt and pepper as needed. This mix brings all the flavors together. Take each pasta shell and fill it with your chicken mixture. Place the filled shells seam-side up in a greased 9x13 inch baking dish. Make sure each shell has enough filling. Pour 1 cup of marinara sauce over the shells. Ensure all shells are covered. Then sprinkle the remaining mozzarella cheese on top. This adds a nice cheesy layer. Cover the dish with foil. Bake for 20 minutes. After that, remove the foil and bake for another 10 minutes. Look for bubbly and golden cheese. This means they are ready! Let your dish cool for a few minutes before serving. To finish, sprinkle chopped fresh parsley on top. This adds a splash of color and flavor. Enjoy your Cajun Chicken Stuffed Shells! Cooking pasta shells right makes a big difference. Start with a large pot of salted water. Bring the water to a boil before adding the shells. Follow the package instructions closely. Aim for al dente, which means the shells should be firm but not hard. Overcooked shells can break when you stuff them. Drain them gently and let them cool a bit before you fill them. Cajun seasoning is the star of this dish. It gives the stuffed shells a bold flavor. You can use store-bought Cajun seasoning. However, you can also make your own. Mix paprika, cayenne, garlic powder, and black pepper for a fresh taste. Adjust the spice level to your liking. If you want more heat, add a bit more cayenne. Don't forget to mix this seasoning well into your filling. This ensures every bite is packed with that delicious Cajun kick. Cheese plays a key role in making your stuffed shells creamy. I recommend using ricotta cheese for its smooth texture. It pairs well with shredded mozzarella too. Mozzarella adds that stretchy, gooey quality that everyone loves. For an extra layer of flavor, sprinkle in some grated Parmesan. It adds a nice, salty touch. Make sure to mix all cheeses together well with the chicken for the best results. This creates a rich filling that melts in your mouth. Pro Tips Use Fresh Herbs: Adding fresh herbs like basil or thyme can elevate the flavor profile of your stuffed shells. Customize Your Cheese: Feel free to mix different types of cheese, such as goat cheese or feta, for a unique twist. Make It Ahead: You can prepare the stuffed shells a day in advance. Just cover them tightly and refrigerate until ready to bake. Spice Level Control: Adjust the amount of Cajun seasoning according to your preference for heat; add more for a spicier dish. {{image_2}} You can easily make a vegetarian version of Cajun Chicken Stuffed Shells. Just swap the chicken for a mix of vegetables. I recommend using spinach, mushrooms, and zucchini. Sauté them in olive oil until soft. Add ricotta cheese and some Cajun seasoning for flavor. This way, you still get that tasty Cajun kick without the meat. Want more heat? Make spicy Cajun Chicken Stuffed Shells by adding more Cajun seasoning. You can also mix in some chopped jalapeños or crushed red pepper flakes. This will give your dish a nice kick. Adjust the spice level to match your taste. Just remember, a little goes a long way! If you want to change up the sauce, try Alfredo or pesto. Alfredo sauce adds creaminess and richness. It works well with the stuffed shells. Pesto, on the other hand, gives a fresh, herbal flavor. It complements the Cajun spices nicely. Feel free to switch it up based on what you have at home. You can store leftover Cajun Chicken Stuffed Shells in the fridge. Place them in an airtight container. They stay fresh for about 3 to 5 days. Make sure to let them cool before sealing. This helps avoid extra moisture. Want to save some for later? You can freeze these stuffed shells. First, let them cool completely. Then, place the shells in a freezer-safe container. You can also wrap them tightly in plastic wrap. They last up to 3 months in the freezer. Just remember to label the container. To enjoy your stuffed shells again, you can reheat them easily. If you stored them in the fridge, just place them in the oven. Preheat the oven to 350°F (175°C). Bake for about 20 minutes until hot. If frozen, thaw them overnight in the fridge first. Then, bake as directed. You can also use a microwave for quick reheating. Just heat in short bursts to avoid hot spots. To make Cajun Chicken Stuffed Shells from scratch, start with the pasta. Boil 20 large pasta shells in salted water until tender but firm. In a skillet, heat olive oil, then sauté 1/2 cup each of diced bell pepper and onion for about 5 minutes. In a bowl, mix 2 cups of shredded chicken, 1 cup of ricotta, 1/2 cup of Parmesan, and half of 1 cup of mozzarella. Add the sautéed veggies and season with 1 tablespoon of Cajun seasoning, garlic powder, and onion powder. Stuff each shell with this mix. Place the shells in a greased baking dish. Pour 1 cup of marinara sauce and sprinkle the remaining cheese on top. Cover with foil and bake at 375°F for 20 minutes. Remove foil and bake for another 10 minutes until golden. Yes, you can use different kinds of cheese. Mozzarella gives a nice stretch. Fontina or gouda adds a rich taste. You might also try cheddar for a sharper flavor. Just remember, each cheese will change the taste and texture a bit. Mixing cheeses can add depth to the dish. Be creative and use what you love! Cajun Chicken Stuffed Shells pair well with a simple salad. A fresh green salad with vinaigrette is a great choice. You can also serve garlic bread for a nice crunch. Roasted vegetables or steamed broccoli add healthy color and flavor. If you want something light, try a side of coleslaw. These sides balance the rich flavors of the stuffed shells. Cajun Chicken Stuffed Shells bring together great flavors and textures. You’ve seen the key ingredients and the simple steps to make this dish. Remember to cook the pasta just right and mix the filling well. There are tips for adding more flavor and making it your own. Try the vegetarian version or experiment with different sauces. No matter how you choose to serve it, this meal is sure to impress. Enjoy making and sharing this delicious recipe!

Cajun Chicken Stuffed Shells

Delicious pasta shells stuffed with a spicy chicken and cheese filling, topped with marinara sauce and melted mozzarella.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Cajun
Servings 4

Ingredients
  

  • 20 large pasta shells
  • 2 cups cooked chicken, shredded
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese, divided
  • 0.5 cup grated Parmesan cheese
  • 1 tablespoon Cajun seasoning
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • 1 cup marinara sauce
  • 0.5 cup diced green bell pepper
  • 0.5 cup diced onion
  • 1 tablespoon olive oil
  • to taste salt and pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Boil a large pot of salted water. Cook the pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.
  • In a skillet, heat olive oil over medium heat. Add the diced green bell pepper and onion; sauté until softened, about 5 minutes. Remove from heat.
  • In a large bowl, combine the cooked chicken, ricotta cheese, half of the mozzarella cheese, grated Parmesan cheese, Cajun seasoning, garlic powder, onion powder, and the sautéed bell pepper and onion. Mix well and season with salt and pepper to taste.
  • Carefully fill each pasta shell with the chicken mixture, placing them seam-side up in a greased 9x13 inch baking dish.
  • Pour marinara sauce evenly over the stuffed shells. Sprinkle the remaining mozzarella cheese on top.
  • Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until cheese is bubbly and golden.
  • Allow to cool for a few minutes before serving. Garnish with chopped fresh parsley on top for a pop of color.

Notes

Garnish with fresh parsley for added flavor and color.
Keyword Cajun, cheese, chicken, pasta, stuffed shells