Ingredients
- 16 jumbo pasta shells
- 2 cups cooked chicken breast, shredded
- 1 tablespoon Cajun seasoning
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese (divided)
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup marinara sauce
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Cook jumbo shells in salted water until al dente. Drain and cool slightly.
- Toss shredded chicken with Cajun seasoning until evenly coated.
- Mix chicken with ricotta, 1/2 cup mozzarella, Parmesan, egg, salt, pepper, and paprika until creamy.
- Heat olive oil in a saucepan over medium heat. Sauté garlic 30 seconds.
- Stir in heavy cream and marinara sauce. Simmer 3–4 minutes until slightly thickened.
- Spread a thin layer of sauce in the baking dish.
- Fill each shell with the chicken mixture and arrange in the dish.
- Pour remaining sauce over shells and sprinkle with remaining mozzarella.
- Cover with foil and bake 20 minutes.
- Remove foil and bake 10 minutes more until cheese is melted and bubbly.
- Garnish with parsley if desired and serve.
Notes
- Cook shells just until al dente to prevent tearing.
- Rotisserie chicken can be used for convenience.
- Reduce Cajun seasoning for a milder flavor.
- Store refrigerated up to 3 days.
- Freeze assembled (unbaked) shells up to 2 months.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 760 kcal
- Sugar: 6 g
- Sodium: 920 mg
- Fat: 42 g
- Saturated Fat: 22 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 3 g
- Protein: 48 g
- Cholesterol: 190 mg
