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This zesty, cheesy spin on traditional stuffed shells adds Cajun kick to your supper spread. Mixing juicy chicken, smooth cheese stuffing, and punchy Cajun flavors makes a comfort dish that's both nostalgic and thrillingly different. I whipped up this idea after a trip to New Orleans when I wanted to bring those strong tastes into my usual pasta evenings.
When I first cooked these shells for my crew, they vanished so fast I barely got a taste myself. These days I always cook twice as much and freeze half for those crazy weeknights when we need something cozy in a hurry.
Ingredients
- Jumbo pasta shells: Pick ones that seem tough since they'll need to handle stuffing and oven time
- Rotisserie chicken: Cuts down cooking time and brings more flavor than plain cooked chicken
- Cajun seasoning: The star of our show, try to find brands with good heat-to-herb balance
- Bell pepper: Brings natural sweetness and that classic Cajun trinity taste
- Ricotta cheese: Gives a smooth feel while keeping everything nicely packed
- Three cheese blend: Mozzarella for pulling, parmesan for savory punch, and ricotta for smoothness
- Heavy cream: Needed for a velvety sauce that won't split during baking
Step-by-Step Instructions
- Cook the Pasta:
- Simmer jumbo shells in well-salted water for exactly 2 minutes less than what the box says. They should be quite firm since they'll keep cooking in the oven. Right after draining, wash with cold water to stop them cooking and make them easier to handle for stuffing.
- Prepare the Filling:
- Cook onions and peppers until see-through but not brown, around 5 minutes. Throw in garlic at the last minute so it won't burn. This flavorful base seasons the whole dish, so don't rush this part. When adding the chicken and spices, let them warm up together so the chicken soaks up all that Cajun goodness.
- Make the Sauce:
- Start a proper roux by mixing butter and flour until it smells a bit nutty without browning, about 60 seconds. The sauce gets thick gradually as you add liquids, pour them in slowly while constantly stirring. Your sauce should stick to the back of a spoon when it's just right.
- Assemble and Bake:
- Fill each shell generously; they'll look too full but will settle while baking. Place shells in sauce with openings facing up to catch extra sauce and cheese. Wrap tightly with foil for the first part of baking to keep moisture in, then uncover to let cheese get golden spots.
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The smoked paprika in here was actually a lucky mistake the first time around. I grabbed it instead of normal paprika but enjoyed the gentle smoky touch so much that it stayed in for good. My neighbor from Louisiana gave it his thumbs up, which was the best praise I could get.
Storage and Reheating
These stuffed shells actually taste better after sitting in the fridge for a day as the spices blend together. Keep leftover shells in a sealed container up to 4 days. When warming them up, add a splash of milk or cream to loosen the sauce that might have thickened in the fridge. Cover with foil and warm at 350°F until hot throughout, about 20 minutes.
Make-Ahead and Freezing
This dish works wonders as a frozen meal. Get everything ready up to the baking part, then wrap tightly with plastic followed by foil. Freeze for up to 3 months. When you want to cook it, thaw overnight in your fridge then bake as normal, adding about 15 extra minutes to the covered baking time. Always cook from cold, not room temp, to stay food-safe.
Spice Level Adjustments
What's great about Cajun cooking is how it fits your heat likes. For something milder, use half the Cajun seasoning and more paprika instead. If you love heat, toss in a chopped jalapeño with the peppers and onions or mix a teaspoon of cayenne into the sauce. Just remember that all the dairy will calm some of the fire, so you can go a bit heavier on spices than you normally might.
Common Queries
- → Can I use store-bought rotisserie chicken for this dish?
Absolutely! Grabbing a rotisserie chicken saves you tons of time and adds extra flavor to your filling.
- → What can I use instead of jumbo shells?
Don't have jumbo shells? No problem! Try stuffing manicotti tubes or just layer everything with flat lasagna noodles.
- → Can I make this dish in advance?
You bet! Put everything together, wrap it up, and keep it in the fridge for a day before baking.
- → How can I adjust the spice level?
Just add more or less Cajun seasoning depending on how much heat you want. Start small if you're not sure.
- → What sides pair well with stuffed shells?
A simple green salad and some warm garlic bread make this a complete dinner everyone will love.