Spicy Cajun Stuffed Shells are a flavorful twist on a classic pasta dish, combining jumbo pasta shells filled with a spicy chicken and cheese mixture, baked in a creamy, seasoned sauce, and topped with melted mozzarella for a comforting and delicious meal.
You’ll love this recipe for its rich blend of Cajun spices that infuse the filling and sauce with bold, smoky heat balanced by the creamy cheese and mild pasta. It’s a perfect dish for fans of spicy comfort food, offering both hearty protein and cheesy goodness in every bite.
Ingredients
For Pasta and Filling:
- 20 jumbo pasta shells
- 2 cups cooked chicken, shredded
- 1 tablespoon olive oil
- ½ onion, finely chopped
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon Cajun seasoning
- ½ teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese, plus extra for topping
- ½ cup grated Parmesan cheese
For the Creamy Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- ½ cup heavy cream
- 1 teaspoon Cajun seasoning
- ¼ teaspoon garlic powder
- Salt and pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to the package instructions until al dente, usually around 8 to 10 minutes. Be careful not to overcook as the shells will continue cooking in the oven. Drain and arrange the shells on a baking sheet to cool, spacing them to prevent sticking.
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the finely chopped onion and diced red bell pepper, sautéing them until they become soft and slightly translucent, about five minutes. Then, add the minced garlic and cook for another minute, stirring constantly to prevent burning.
Add the shredded chicken to the skillet along with Cajun seasoning, paprika, salt, and black pepper. Stir well to coat the chicken thoroughly with the spices and savory flavors. Remove the skillet from the heat and allow the mixture to cool for five minutes.
Transfer the chicken and vegetable mixture into a large bowl. Stir in the ricotta cheese, shredded mozzarella, and Parmesan cheese, mixing well until the cheeses are evenly distributed throughout the filling.
To prepare the creamy sauce, melt the butter in a medium saucepan over medium heat. Sprinkle in the flour and stir constantly to form a smooth roux, cooking for about one minute. Gradually whisk in the milk and heavy cream to prevent lumps. Add Cajun seasoning, garlic powder, salt, and pepper for seasoning. Simmer the sauce for 5 to 7 minutes, stirring frequently, until it thickens enough to coat the back of a spoon.
Spread about half the creamy sauce evenly on the bottom of a 9×13-inch baking dish. Fill each cooled pasta shell generously with the chicken and cheese filling, using about one to two tablespoons per shell, depending on size. Arrange the stuffed shells in the baking dish in a single layer with the open side facing up.
Pour the remaining creamy sauce evenly over the shells, making sure they are well covered. Sprinkle extra shredded mozzarella cheese on top to your liking. Cover the dish with aluminum foil, being careful not to let it touch the cheese.
Bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese on top is melted, bubbly, and beginning to brown in spots.
Take the dish out of the oven and let it rest for about five minutes before serving. This resting period allows the sauce to set slightly and makes serving easier. Garnish with chopped fresh parsley if desired and serve hot, aiming for 3-4 shells per serving.
My Best Tips for Success
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Cook pasta shells just until al dente to maintain their shape when baked.
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Sauté vegetables until softened but still slightly crisp for texture.
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Let filling cool before stuffing to keep cheeses from melting prematurely.
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Create a smooth roux by cooking flour and butter together before adding liquids.
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Layer sauce below and over the shells for even moisture and flavor.
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Bake covered initially to heat through, then uncover to brown cheese topping.
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Use fresh parsley for a bright finish and color contrast.
Delicious Variations to Try
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Add sautéed mushrooms or spinach to the filling for extra veggies.
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Substitute chicken for shrimp or sausage for different flavors.
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Use spicy Cajun sausage in the filling for more heat.
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Swap mozzarella with provolone or cheddar cheeses for variation.
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Drizzle with hot sauce or sriracha at serving for added spice.
Frequently Asked Questions
Can I prepare this dish ahead of time?
Yes, assemble and refrigerate before baking; adjust baking time as needed.
Can I freeze leftovers?
Freeze cooked stuffed shells in an airtight container for up to two months.
Can pasta shells be substituted?
Large manicotti or cannelloni tubes work as alternatives to jumbo shells.
How to reheat leftovers?
Reheat in an oven-safe dish covered with foil to prevent drying.
Is this recipe gluten-free?
Use gluten-free pasta and flour substitutes in the sauce to adapt.
What to serve with Cajun stuffed shells?
Pair with simple salads, steamed vegetables, or garlic bread to balance flavors.
Print
Spicy Cajun Stuffed Shells
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
Tender jumbo pasta shells filled with a creamy, cheesy Cajun chicken mixture baked in a rich, seasoned sauce. Smoked spices blend with ricotta, mozzarella, and Parmesan for bold, comforting flavor.
Ingredients
Pasta and Filling
20 jumbo pasta shells
2 cups cooked shredded chicken
1 tbsp olive oil
½ onion, finely chopped
1 red bell pepper, diced
2 garlic cloves, minced
1 tsp Cajun seasoning
½ tsp paprika
¼ tsp salt
¼ tsp black pepper
1 cup ricotta cheese
1 cup shredded mozzarella cheese (plus extra for topping)
½ cup grated Parmesan cheese
Creamy Sauce
2 tbsp unsalted butter
2 tbsp all-purpose flour
2 cups milk
½ cup heavy cream
1 tsp Cajun seasoning
¼ tsp garlic powder
Salt and pepper, to taste
Fresh chopped parsley, for garnish (optional)
Instructions
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Cook pasta: Preheat oven to 375°F (190°C). Boil pasta shells in salted water for 8–10 minutes until al dente. Drain and spread on a tray to cool.
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Prepare filling: In a skillet, heat olive oil over medium heat. Sauté onion and bell pepper for 5 minutes until softened. Add garlic, Cajun seasoning, paprika, salt, and pepper. Stir in chicken, mix well, and remove from heat. Cool slightly.
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Mix filling: In a bowl, combine the cooled chicken mixture with ricotta, mozzarella, and Parmesan until evenly blended.
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Make sauce: Melt butter in a saucepan over medium heat. Add flour and whisk for 1 minute to form a roux. Gradually whisk in milk and cream until smooth. Add Cajun seasoning, garlic powder, salt, and pepper. Simmer 5–7 minutes until thickened.
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Assemble: Spread half the sauce in a 9×13‑inch baking dish. Stuff each cooled pasta shell with 1–2 tbsp filling and arrange open‑side up. Pour remaining sauce on top, then sprinkle with extra mozzarella.
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Bake: Cover with foil and bake 20 minutes. Uncover and bake 10 more minutes until top is bubbly and lightly golden.
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Serve: Let rest 5 minutes before serving. Garnish with parsley if desired.
Notes
Cook pasta al dente for best texture.
Avoid overfilling shells to prevent breaking.
Cool filling before stuffing to prevent premature melting.
Simmer sauce gently for smooth consistency.
Extra cheese on top adds gooey, golden finish.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Dish, Pasta
- Method: Baking
- Cuisine: Cajun-Inspired
Nutrition
- Serving Size: 1/6 recipe
- Calories: 495
- Sugar: 6 g
- Sodium: 610 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 13 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 33 g
- Cholesterol: 125 mg
Keywords: spicy cajun stuffed shells, chicken stuffed pasta bake, creamy cajun pasta recipe, mozzarella stuffed shells, cajun comfort food
