Best Creamy Cajun Stuffed Shells Recipe - How To Make Cajun Stuffed Shells

Step 1Preheat oven to 350°. In a large pot of boiling salted water, cook pasta shells, stirring occasionally, until al dente according to package directions. Drain.

Step 2Meanwhile, season chicken on both sides with salt, pepper, and 1 teaspoon Cajun seasoning. In a medium skillet over medium-high heat, heat oil. Cook chicken, undisturbed, until seared and a crust starts to form, about 8 minutes. Flip and cook until second side is seared, about 8 minutes more. Transfer chicken to a cutting board and let rest 5 minutes. Using 2 forks, shred into pieces.

Step 3In a medium bowl, mix eggs, ricotta, mozzarella, and parsley; season with salt and pepper. Add chicken and sausage and toss to combine.

Step 4In a medium skillet over medium heat, melt 1 tablespoon butter. Add garlic and tomato paste and cook, stirring, until fragrant, about 1 minute. Add broth and remaining 2 tablespoons Cajun seasoning. Cook, stirring, until warmed through, about 1 minute. Slowly whisk in cream and bring to a boil. Reduce heat to medium-low and bring to a simmer. Cook, whisking constantly and adding Parmesan in a slow, steady stream, until sauce is slightly thickened and reduced by about one-third, about 5 minutes. Add remaining 1 tablespoon butter and whisk until melted. Slowly add flour, whisking to avoid lumps, and let simmer until sauce is light red, about 1 minute more.

Step 5Spoon a layer of sauce into a 13" x 9" baking dish. Fill each shell with a heaping 1 to 2 tablespoons ricotta filling. Arrange shells on top of sauce, arranging them upright and side by side. Spoon remaining sauce over shells.

Step 6Bake shells until sauce is bubbling, about 30 minutes. Let cool slightly. Top with more parsley.