1. Preheat your oven to 375°F (190°C). Grease a large baking dish with olive oil.
2. Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
4. Add minced garlic and diced red bell pepper to the skillet. Cook for another 3 minutes until the pepper is slightly tender.
5. Stir in the shredded chicken and Cajun seasoning, mixing well to combine flavors.
6. In a large bowl, combine the ricotta cheese, half of the mozzarella, and Parmesan cheese. Add the chicken mixture to the cheese blend, stirring until well combined.
7. Fill each cooked shell with a generous spoonful of the chicken and cheese mixture. Place the filled shells in the prepared baking dish.
8. In a separate bowl, whisk together the heavy cream, salt, and pepper. Pour this creamy mixture evenly over the stuffed shells.
9. Sprinkle the remaining mozzarella cheese over the top of the shells.
10. Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
11. Garnish with freshly chopped parsley before serving.

One of my favorite tips? Prepare the filling a day ahead to save time when you’re ready to cook. This dish is all about ease and flavor, so feel free to customize the spice level to your family’s liking.