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This spicy, cheese-packed spin on traditional stuffed shells adds some Cajun kick to your family dinner. Mixing soft chicken, smooth cheese stuffing, and punchy Cajun flavors makes a cozy dish that's both comfortable yet thrillingly different. I came up with this idea after my trip to New Orleans when I wanted to bring those strong flavors into my usual pasta evenings.
When I first cooked these shells for my household, they were gone so fast I barely got to enjoy any. These days I always cook twice as much and stick half in the freezer for those busy nights when we need something warm and filling right away.
Ingredients
- Jumbo pasta shells: Pick ones that seem tough since they'll need to handle being filled and baked
- Rotisserie chicken: Cuts down on cooking time and brings more taste than just boiled chicken
- Cajun seasoning: The star of our dish, try to find types with good mix of spices and herbs
- Bell pepper: Gives a nice sweet touch and true Cajun trinity flavor
- Ricotta cheese: Makes everything smooth while keeping the filling together
- Three cheese blend: Mozzarella for pulling, parmesan for rich flavor, and ricotta for smoothness
- Heavy cream: Needed for a velvety sauce that won't split during baking
Step-by-Step Instructions
- Cook the Pasta:
- Cook jumbo shells in water with lots of salt for 2 minutes less than what the box says. They should be quite firm since they'll cook more in the oven. Wash with cold water right after draining to stop them cooking and make them easier to handle when stuffing.
- Prepare the Filling:
- Cook onions and peppers until they're clear but not brown, about 5 minutes. Throw in garlic at the end so it doesn't burn. This flavor base is key to the whole dish, so don't rush this part. When you mix in the chicken and spices, let them warm up together so the chicken soaks up all that Cajun goodness.
- Make the Sauce:
- Start with a good roux by mixing butter and flour until it smells a bit nutty but hasn't turned brown, around 60 seconds. The sauce will get thicker slowly as you pour in the liquids - do this in a steady stream while stirring all the time. Your sauce is ready when it sticks to the back of a spoon.
- Assemble and Bake:
- Fill each shell with plenty of mixture; they'll look too full but will settle down while baking. Put shells in sauce with openings facing up to catch extra sauce and cheese. Cover tightly with foil for the first part of baking to keep moisture in, then take it off so cheese can get some golden spots.
I actually used smoked paprika by mistake the first time I made this. I grabbed the wrong jar but loved the gentle smoky taste it added so much that it's now always part of the recipe. My neighbor who was born in Louisiana gave it his approval, which was the best compliment ever.
Storage and Reheating
These stuffed shells actually taste better after sitting in the fridge for a day as all the spices mix together. Keep leftover shells in a sealed container for up to 4 days. When warming them up, add a little milk or cream to loosen up the sauce that might have gotten thick in the fridge. Cover with foil and heat at 350°F until hot throughout, around 20 minutes.
Make-Ahead and Freezing
This meal works great from the freezer. Do all the steps except baking, then wrap it well with plastic wrap and then foil. It'll keep in the freezer for up to 3 months. When you want to cook it, let it thaw in the fridge overnight then bake as normal, just add about 15 extra minutes to the covered baking time. Always start baking from cold, not warm, for safety reasons.
Spice Level Adjustments
The great thing about Cajun food is you can change how hot it is. For something milder, use half the Cajun seasoning and more paprika instead. If you want it hotter, throw 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 cool down some of the heat, so you can go a bit stronger with spices than you might usually do.
Common Questions About This Recipe
- → Can I use store-bought rotisserie chicken for this dish?
Absolutely, grabbing a rotisserie chicken saves you tons of prep time and adds extra yumminess to your filling.
- → What can I use instead of jumbo shells?
Can't find big shells? No problem. Try stuffing manicotti tubes or just make layers with flat lasagna noodles instead.
- → Can I make this dish in advance?
You bet. Put everything together, wrap it up, and keep it in your fridge for up to a day. Just pop it in the oven when you're ready to eat.
- → How can I adjust the spice level?
Want more kick or less burn? Just add more or less Cajun seasoning or paprika depending on what your taste buds can handle.
- → What sides pair well with stuffed shells?
These shells taste amazing with a simple green salad and some warm garlic bread on the side for a complete dinner.