Ingredients

• 1 pound large pasta shells
• 2 tablespoons butter
• 2 cloves garlic, chopped
• 2 cups cream (and/or milk)
• 1/2 cup parmigiano reggiano (parmesan), grated
• 1/2 tablespoon Captain Ron’s Blazin Cajun Seasoning
• 1 cup ricotta
• 1 cup chicken, cooked and shredded or diced
• 1 cup broccoli, cooked and diced
• 2 green onions, thinly sliced
• 1/2 cup parmigiano reggiano (parmesan), grated
• 1 teaspoon lemon zest
• 1/2 tablespoon Captain Ron’s Blazin Cajun Seasoning
• 1 cup mozzarella, shredded

Directions

1. Cook the pasta shells as directed and set aside individually to cool.
2. Meanwhile, melt the butter in a sauce pan over medium heat, add the garlic and cook until fragrant, about a minute, before mixing in the cream, parmesan and Captain Ron’s Cajun Seasoning, bringing to a boil reducing the heat and simmering for 5 minutes.
3. Mix the ricotta, chicken, broccoli, green onions, parmesan, lemon zest and Captain Ron’s Cajun Seasoning.
4. Pour the cajun alfredo sauce into a large baking pan, stuff the shells with the chicken mixture and place in the pan before sprinkling on the mozzarella and baking in a a preheated 350F/180C oven until the cheese has melted and sides are bubbling, about 20 minutes.

Captain Ron Appetit’