Description
Tender pasta shells are packed with a creamy blend of ricotta, mozzarella, Parmesan, and shredded chicken, all seasoned with smoky paprika and Cajun spices. Bathed in a silky tomato-cream sauce, they bake to bubbly perfection.
Ingredients
- 20 jumbo pasta shells
- 2 cups shredded cooked chicken
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tablespoon Cajun seasoning
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 15 ounces crushed tomatoes
- 1/2 cup heavy cream
- 1 tablespoon olive oil
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat oven to 375°F.
- Cook pasta shells in salted boiling water until al dente, then drain and set aside to cool.
- In a large bowl, stir together shredded chicken, ricotta cheese, mozzarella cheese, Parmesan cheese, Cajun seasoning, smoked paprika, garlic powder, salt, and black pepper.
- Heat olive oil in a skillet over medium heat, add crushed tomatoes and heavy cream, and simmer for 5 minutes until slightly thickened.
- Spread half of the tomato sauce in a baking dish, stuff each shell with the chicken and cheese mixture, and arrange them in a single layer in the dish.
- Pour the remaining sauce over the stuffed shells and bake for 20 minutes until bubbly and the cheese is melted, then sprinkle with chopped parsley before serving.
Notes
- For extra heat, add a pinch of cayenne pepper to the filling.
- You can prepare the sauce and filling a day ahead for easier assembly.
- Leftover shells can be stored in an airtight container in the refrigerator for up to 3 days.
- Substitute ground sausage for chicken if you prefer a different protein.