Cajun Stuffed Shells

  • Serv Size
    2-3

Cajun Stuffed Shells

Cajun Stuffed Shells are a southwest twist on the classic Italian dish. Large pasta shells are filled with a flavorful mixture of spicy Cajun seasoning, cheeses, and aromatic vegetables, then baked to golden perfection. This dish combines the comfort of stuffed shells with the bold flavours of Cajun cuisine, creating a satisfying and delicious meal.

Ingredients

Ingredients:

Stuffing Ingredients:

Instructions: Cajun Stuffed Shells

Prep all your ingredients and have them ready to go.

Preheat the oven to 350F.

In a 8 quart pot bring 6 quarts of water to a boil and season the water with salt. Boil your jumbo shells for about 9 minutes or to the instructions on the package. Drain the pasta once cooked and run under cold water to stop the cooking process. Set aside.

For the stuffing: In a 10 inch pan on medium heat, add a little olive oil and the shallots. Once the shallots turn translucent, add in the peppers and garlic. Season with a little salt and pepper. Continue to sauté till the peppers are soft then set aside and let cool completely.

Next in a large bowl, combine all the stuffing ingredients including the cooled pepper mixture. Give everything a mix till combined and set aside.

Stuff each shell with as much stuffing as it will hold then set them aside.

For the sauce: In a large sauté pan on medium heat, add 2 tbsp of olive oil and once the oil is hot add the shallots. Season the shallots with a little salt. Once the shallots turn translucent, add the bell peppers. Once the peppers begin to soften after about 5 minutes, add the chili powder, cumin, oregano, paprika, cayenne, coriander, red pepper flake, garlic, salt, and pepper.

Continue to cook for about 30 seconds then add the dry sherry wine. Let the wine completely reduce then add the heavy cream and bring to a gentle simmer. Add the parmesan cheese and stir until the sauce begins to thicken. Reduce the heat of the pan to a gentle simmer and once the sauce is thickened slightly add the cilantro and lime juice. Taste the sauce and adjust the seasoning to your liking. Set Aside.

In a 10×10 or 9×13 casserole dish add some sauce to the bottom of the dish, arrange the shells in the casserole dish with the stuffing facing up. Pour the rest of the sauce over the shells then cover the casserole dish with foil.

Bake in the oven for 30 minutes or until the shells are cooked till al dente.

Serve the shells with more fresh cilantro on top and a lime wedge on the side.

Enjoy! Cajun Stuffed Shells

Cajun Stuffed Shells

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