Creamy Cajun Chicken Stuffed Shells | Easy Baked Pasta Recipe

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and adds a cheesy flavor.

Start by gathering all ingredients, including jumbo pasta shells and marinara sauce.

Add a couple of pinches of salt to a pot of water for boiling the pasta.

Add a heaping tablespoon of chicken bouillon to the water to enhance flavor.

Bring the water to a boil and add jumbo shells, cooking for 9 minutes until al dente; set a timer for 9 minutes.

After 9 minutes, drain the pasta to prevent overcooking.

Shred the rotisserie chicken, discarding the skin and breaking it down into manageable pieces.

Preheat the oven to 375°F (190°C).

Measure out 2 cups of shredded chicken and set aside.

Shred half a cup of parmesan cheese from a block for better melting.

Mince garlic and add it to the mixing bowl with the other ingredients.

In a mixing bowl, combine shredded chicken, ricotta cheese, cajun seasoning, minced garlic, and shredded mozzarella cheese; mix until well incorporated.

Stuff each cooked jumbo shell with the chicken mixture and place them in a baking dish.

Pour marinara sauce over the stuffed shells before baking.

Sprinkle remaining mozzarella and parmesan cheese on top of the shells.

Cover the baking dish with foil and bake for 20 minutes.

Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens