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For this tasty Cajun chicken stuffed shells dish, gather these ingredients: - 12 jumbo pasta shells - 2 cups cooked chicken, shredded - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese, divided - 1/2 cup grated Parmesan cheese - 2 tablespoons Cajun seasoning - 1 cup marinara sauce - 1/2 teaspoon garlic powder - Salt and pepper to taste - Fresh parsley, chopped (for garnish) You can easily swap some ingredients to fit your taste or needs. Try this: - If you don’t have jumbo shells, use manicotti or cannelloni. - For a lower-fat option, replace ricotta with cottage cheese. - You can use any cooked meat, like turkey or shrimp, instead of chicken. - Feel free to mix and match cheeses. Cheddar adds a nice twist. - If you like it milder, use less Cajun seasoning or pick a mild sauce. Each serving of Cajun chicken stuffed shells is not just delicious, but also provides good nutrition. Here’s a quick breakdown: - Calories: 450 - Protein: 30g - Carbohydrates: 40g - Fat: 20g - Fiber: 2g - Sodium: 800mg This dish is filling, tasty, and perfect for a family dinner. Enjoy making it! {{ingredient_image_1}} Start by preheating your oven to 375°F (190°C). This helps cook the dish evenly. While the oven heats, grab a 9x13-inch baking dish and lightly grease it. This will keep your stuffed shells from sticking. In a big pot, boil salted water. Add the jumbo pasta shells and cook them until they are al dente. This usually takes about 8 to 10 minutes. Be sure to stir them to prevent sticking. Once done, drain the shells and let them cool for a few minutes. In a large mixing bowl, combine the shredded chicken, ricotta cheese, half of the mozzarella, and Parmesan cheese. Add the Cajun seasoning, garlic powder, salt, and pepper. Mix all the ingredients well until they are nicely blended. This filling is where the magic happens! Now comes the fun part! Carefully take each cooked shell and fill it with the Cajun chicken mixture. It’s okay if they overflow a bit; that just means more flavor! Place the stuffed shells in your greased baking dish, standing them up if possible. Pour marinara sauce evenly over the stuffed shells. Make sure every shell gets a nice coat. Then, sprinkle the remaining mozzarella cheese on top. Cover the dish with aluminum foil and bake for 20 minutes. After that, remove the foil and bake for another 10 to 15 minutes. You want the cheese to be bubbly and golden brown. Once done, let it rest for about 5 minutes, then garnish with fresh parsley before serving. Enjoy your flavorful Cajun chicken stuffed shells! To cook pasta shells, use a large pot of boiling salted water. Add the shells and stir gently. Cook them until they are al dente, which means they still have a slight bite. This usually takes about 8–10 minutes. Drain the shells carefully and let them cool. If you overcook them, they may break when you stuff them. Cajun seasoning packs a punch, so adjust it to your taste. If you prefer milder flavors, use less seasoning. You can also add a pinch of sugar or honey to balance the heat. For more spice, add extra Cajun seasoning or hot sauce to the filling. Always taste as you go to find the right balance for you. Garnishing adds color and flavor. Fresh parsley is a great choice. It brightens up the dish. You can also use green onions for a mild onion flavor. A sprinkle of extra Parmesan cheese adds a rich, nutty taste. Finally, consider a drizzle of olive oil or a squeeze of lemon for added freshness. Pro Tips Cook Pasta Al Dente: To prevent the shells from becoming mushy, cook them just until al dente. They will finish cooking in the oven. Customize the Spice Level: Adjust the amount of Cajun seasoning to suit your spice preference. You can also add some diced jalapeños for extra heat! Use Rotisserie Chicken: For a quicker prep time, use store-bought rotisserie chicken instead of cooking your own. It saves time and adds great flavor. Make Ahead: You can prepare the stuffed shells a day in advance. Just cover and refrigerate them before baking. Add a few extra minutes to the baking time if baking from cold. {{image_2}} I love to make a vegetarian version of Cajun stuffed shells. You can use mushrooms or grilled zucchini instead of chicken. Both add great flavor and texture. For the cheese, stick to ricotta and mozzarella. This way, the dish stays cheesy and creamy. You can still use Cajun seasoning to keep that bold taste. Think about using whole wheat pasta shells for more fiber. You can also swap regular cheese for low-fat versions. This change cuts calories but keeps the dish tasty. If you're watching salt, use low-sodium marinara sauce. You won't lose the flavor, and it'll be better for your heart. Adding veggies boosts nutrition and flavor in your filling. Try mixing in spinach, bell peppers, or even kale. Just chop them small and sauté briefly before adding to the mix. This step softens them and brings out their taste. Feel free to experiment with any fresh veggies you enjoy! After you enjoy your Cajun chicken stuffed shells, let them cool. Place leftovers in an airtight container. Store them in the fridge for up to three days. Make sure to cover them well to keep them fresh. If you want to keep them longer, freezing is a great option. To freeze your stuffed shells, follow these steps. First, let the dish cool completely. Next, wrap the shells tightly in plastic wrap. Then, place them in a freezer-safe bag or container. Label the container with the date. You can freeze them for up to three months. When you are ready to eat, just thaw them overnight in the fridge. To reheat the stuffed shells, preheat your oven to 350°F (175°C). Take the shells out of the fridge or freezer. If they are frozen, let them thaw first. Place the shells in a baking dish. Add a bit of marinara sauce on top to keep them moist. Cover with foil to prevent drying out. Bake for about 20-25 minutes. Check to make sure they are heated through. Enjoy your tasty meal again! You can prepare the stuffed shells in advance. First, cook the pasta and mix the filling. Stuff the shells and place them in a baking dish. Cover the dish tightly with plastic wrap or foil. Refrigerate for up to 24 hours. When ready, bake them straight from the fridge. Just add a few extra minutes to the cooking time. This way, you save time on busy nights and still enjoy a tasty meal. Yes, you can swap cheeses to fit your taste. Cream cheese adds a rich texture. Pepper Jack cheese gives a spicy kick. You can also mix in feta for a tangy twist. Just remember to keep the total amount of cheese the same. This keeps the filling creamy and delicious. Experiment with flavors to make your dish unique. Cajun Chicken Stuffed Shells go great with many side dishes. A fresh green salad adds a nice crunch. Garlic bread makes for a warm, comforting side. You can also serve roasted vegetables for a healthy option. Corn on the cob or coleslaw are tasty choices too. These sides balance the rich flavors of the stuffed shells. This blog post covered how to make Cajun Chicken Stuffed Shells. We started with a complete list of ingredients and explored substitutions for variety. Next, I shared step-by-step instructions for cooking and stuffing the shells. I provided helpful tips to ensure your dish turns out perfect every time. We also discussed variations and storage tips for leftovers. Now, you can create your own delicious spins on this dish. Enjoy your cooking adventures!

Spicy Cajun Chicken Stuffed Shells

Delicious jumbo pasta shells filled with a spicy Cajun chicken and cheese mixture, topped with marinara sauce and melted mozzarella.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Cajun
Servings 4

Ingredients
  

  • 12 pieces jumbo pasta shells
  • 2 cups cooked chicken, shredded
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese, divided
  • 1 2 tablespoons Cajun seasoning
  • 1 cup marinara sauce
  • 1 2 teaspoons garlic powder
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a large pot of boiling salted water, cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.
  • In a large mixing bowl, combine the shredded chicken, ricotta cheese, half of the mozzarella, Parmesan cheese, Cajun seasoning, garlic powder, salt, and pepper. Mix until well combined.
  • Carefully fill each cooked pasta shell with the chicken and cheese mixture. Place the stuffed shells in a lightly greased 9x13-inch baking dish.
  • Pour the marinara sauce evenly over the stuffed shells, ensuring that each shell is covered. Sprinkle the remaining mozzarella cheese over the top.
  • Cover the dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes or until the cheese is bubbly and golden brown.
  • Remove from the oven and let it sit for 5 minutes. Garnish with fresh parsley before serving.

Notes

Let the dish sit for a few minutes before serving for better flavor.
Keyword Cajun, chicken, pasta, stuffed shells