Ingredients
Scale
- 1 pound jumbo pasta shells
- 1 tablespoon olive oil
- 1 pound ground chicken
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 tablespoons Cajun seasoning
- 1 (15 ounce) container ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 egg, lightly beaten
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
Instructions
- Preheat oven to 375°F (190°C). Cook pasta shells according to package directions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add ground chicken and cook, breaking it up with a spoon, until browned. Drain any excess grease.
- Add onion, garlic, and bell peppers to the skillet and cook until softened, about 5 minutes. Stir in Cajun seasoning.
- In a large bowl, combine ricotta cheese, Parmesan cheese, parsley, and egg. Mix well.
- Add the cooked chicken mixture to the ricotta cheese mixture and stir to combine.
- Spread a thin layer of marinara sauce in the bottom of a 9×13 inch baking dish.
- Stuff each pasta shell with the chicken and ricotta mixture and arrange them in the baking dish.
- Pour the remaining marinara sauce over the stuffed shells and top with mozzarella cheese.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Let cool for a few minutes before serving.
Notes
For a spicier kick, add a pinch of cayenne pepper to the chicken mixture. You can also use ground turkey instead of chicken. Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 100mg