1-First: preheat the oven to 350 degrees Fahrenheit and get your ingredients ready. Cook the pasta shells in boiling water until they’re just tender, then drain and rinse them with cool water to stop the cooking and prevent sticking.

2-Next: mix the chicken filling by combining 15 ounces of ricotta cheese, 1 egg, 2 cups of cooked shredded chicken, ½ cup of grated parmesan, ¼ cup of sour cream or plain yogurt, 1 tablespoon of Cajun seasoning, ½ teaspoon of black pepper, ½ teaspoon of salt, and 2 teaspoons of chopped fresh parsley in a bowl until everything is well blended.

3-Building the Dish: For the sauce, melt 4 tablespoons of salted butter in a pan over medium heat. Add 3 chopped fresh garlic cloves and 16-20 cherry tomatoes, cooking until the tomatoes burst. Stir in 1 heaping tablespoon of flour, then slowly add 1 ¼ cups of heavy cream, ½ cup of grated parmesan cheese, and 2 teaspoons of Cajun seasoning if you want extra heat. Simmer for 4-5 minutes until it thickens, then add 1 cup of skim or 1% milk and stir for another minute.

4: Pour the sauce into a large baking dish.

5: Stuff the cooled shells generously with the chicken filling and place them on top of the sauce.

6: Squeeze ½ of a lemon over the shells and sprinkle 2 cups of mozzarella cheese on top.

7: Bake uncovered for 20 minutes until bubbly and golden.

8: Garnish with ¼ cup of finely chopped fresh parsley and 1 teaspoon of crushed red pepper before serving.