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Spicy Cajun Stuffed Shells

Jumbo pasta shells filled with a spicy Andouille sausage and cream cheese filling, baked in a rich, creamy Cajun sauce and topped with cheese.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Dish
Cuisine: American, Cajun, Italian-American
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box Jumbo Pasta Shells (12 oz)
  • 1 Tbsp Olive Oil
  • 1 lb Andouille Sausage, finely diced or ground chicken/sausage
  • 0.5 cup Diced Onion
  • 0.5 cup Diced Green Bell Pepper
  • 0.25 cup Diced Celery
  • 2 cloves Garlic, minced
Filling
  • 8 oz Cream Cheese softened
  • 0.5 cup Grated Parmesan Cheese
  • 1 tsp Cajun Seasoning
  • 0.25 cup Chopped Fresh Parsley
Cream Sauce
  • 4 Tbsp Unsalted Butter
  • 4 Tbsp All-Purpose Flour
  • 2 cups Chicken Broth
  • 1.5 cups Heavy Cream
  • 2 tsp Cajun Seasoning
  • 0.5 tsp Salt
  • 0.25 tsp Black Pepper
Topping
  • 2 cups Shredded Monterey Jack or Mozzarella Cheese

Equipment

  • 9x13 inch Baking Dish
  • Large Pot (for pasta)
  • Large Skillet

Method
 

  1. Cook jumbo pasta shells al dente. Drain and rinse with cold water. Preheat oven to 375°F (190°C).
  2. Heat olive oil in a large skillet. Brown the Andouille sausage. Add onion, bell pepper, and celery, cooking until soft. Add garlic and cook 1 more minute.
  3. In a large bowl, mix the softened cream cheese, Parmesan, 1 tsp Cajun seasoning, and parsley. Stir in the cooked sausage and vegetable mixture.
  4. In the same skillet, melt 4 Tbsp butter. Whisk in 4 Tbsp flour. Slowly whisk in chicken broth, then heavy cream, 2 tsp Cajun seasoning, salt, and pepper. Simmer until thickened to a heavy, viscous consistency.
  5. Pour 1/3 of the sauce into a 9x13 baking dish. Stuff the cooled shells with the cream cheese filling and arrange them in the dish.
  6. Pour the remaining sauce over the shells. Top with 2 cups of shredded cheese.
  7. Bake, uncovered, for 20-25 minutes until bubbly and golden. Let rest 10 minutes before serving.

Notes

Cook the shells *al dente* (firm) to prevent them from falling apart. Soften the cream cheese fully for a smooth filling. The dish can be assembled up to 24 hours ahead and refrigerated.