Step-by-Step Instructions
Cook the Pasta:
Boil jumbo shells in heavily salted water for exactly 2 minutes less than package directions. They should be very al dente as they will continue cooking in the oven. Immediately rinse with cold water after draining to stop the cooking process and make them easier to handle for stuffing.
Prepare the Filling:
Sauté onions and peppers until they become translucent but not browned, about 5 minutes. Add garlic just at the end to prevent burning. This aromatic base flavors the entire dish, so take your time with this step. When you add the chicken and spices, allow them to warm together so the chicken absorbs the Cajun flavor.
Make the Sauce:
Create a proper roux by cooking the butter and flour together until it smells slightly nutty but hasn’t browned, about 60 seconds. The sauce thickening happens gradually as you whisk in the liquids, pour them slowly in a steady stream while whisking constantly. The sauce should coat the back of a spoon when properly thickened.
Assemble and Bake:
Spoon filling generously into each shell; the pasta will appear overstuffed but will settle during baking. Arrange shells in sauce with the openings facing upward to catch extra sauce and cheese. Cover tightly with foil for the first baking phase to trap moisture, then uncover to allow cheese to develop golden spots.
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