How to make Cajun Italian Stuffed Peppers – Dagostino Pasta

Cajun Italian Stuffed Peppers

We did it again… with Cajun Italian Stuffed Peppers.  We took a tired and old (still yummy) stuffed bell peppers recipe and transformed it into a Cajun Italian fusion. This recipe not only has great texture from the bite of the bell pepper and al dente Dagostino Birdseye pasta but also a variety of flavors that aren’t usually thought to be together.

Feel free to half the recipe or freeze some sauce, since it makes A TON—about 12 portions, or for leftovers just fill some more bell peppers with the sauce and place in the oven the day of.

1 Hour | Serves 12


Fun Fact

Why gulf shrimp?  Plain and simple, shrimp ranks number 1 as the most popular seafood in the world and the shrimp from the gulf is nutrient-rich from waters of the Gulf of Mexico.  Gulf shrimp bring an earthier and more pronounced minerality in the shellfish flavor than their Atlantic cousins.  The pristine waters of the Gulf are embedded with a unique flavor profile that is absorbed into shrimp to produce some of the tastiest and cleanest shrimp in the world.

Cajun Italian Stuffed Peppers _ 1


Stuffed Pepper Ingredients

1 lb Gulf shrimp

1 cup Shrimp boil seasoning

2 tbl Dagostino Extra Virgin Olive Oil

1 lb Sweet Italian sausage

1 Medium yellow onion, diced

3 Large garlic cloves, minced

8 oz Mascarpone cheese

2 tbl Worcestershire

1 tsp Sriracha

1 Jar Dagostino Smooth Tomato Sauce

1 lb Dagostino Birdseye Pasta

1/2 cup Parmesan cheese

12 Large Bell Peppers - flat on the bottom, orange, yellow, and red pepper, top and seeds removed


Stuffed Pepper Directions

Bring 2 large pots of water to a boil—one for pasta and one for shrimp. Preheat the oven to 350°.

Boiling shrimp

Add shrimp boil seasoning to one pot then add shrimp and cook until no longer opaque (about 4 minutes) then drain with some ice on top. Once cooled, peel and devein shrimp and roughly chop.


Browning sausage and vegetables In a large skillet add olive oil at medium-high heat then add Italian sausage and brown. Once cooked through, add onions and garlic and cook until soft then turn off the heat.

Mixing in shrimp into the sauce 

Add mascarpone cheeseWorcestershire, and Sriracha. Stir in 1 cup of the D’Agostino Tomato Sauce and the shrimp.

Cooked D'Agostino Birdseye pasta 

Meanwhile, with the other pot of boiling water salt well (like the sea) and add the D’Agostino Birdseye Pasta and cook for 3 minutes to al dente. Immediately drain in a mesh collider and stir into the skillet.


Mix in the parmesan cheese. Taste and season accordingly with salt and pepper.

Stuff the mixture inside of the bell peppers. And line up on a casserole/baking dish.

Make a top layer across all the peppers with the remaining tomato sauce. Bake for 40 minutes, turning about 20 minutes in.

Turn the oven to broil and brown the top of the peppers before removing the pan from the oven.

Buon Appetito, enjoy your Cajun Italian Stuffed Peppers!


>Cooked Cajun Italian Stuffed Peppers


About Dagostino Handmade Pasta

From Lemons to Premium Pasta

Our story started with lemon farmers in Sicily. In the early 19th century lemons would go on long voyages from Sicily to New Orleans, usually taking around 100 days. These Sicilians would create settlements in New Orleans and with them came pasta.

The Fresina Family, our founders, were some of these original lemon farmers and started creating handmade pasta in New Orleans in 1926. Since then, the D’Agostino and Hayward families have continued their tradition of creating premium handmade pasta using pure semolina flour and water then cutting the pasta through bronze dies and air-drying in wooden cellars.

Our pasta is still made the old-fashioned way, in our Baton Rouge pasta factory, using the “delicate” method developed centuries ago. Small quantities of pasta are extruded through bronze, carefully looped over wooden rods, straightened, and then air-dried in wooden cellars. Celebrated for its delicate texture and classic flavor, our pasta is handmade, all-natural, and preservative free, producing the best tasting pasta available on the market today.

Our sauces are some of the most authentic sauces available outside of Italy. The sauces are handmade in small batches with a unique blend of fresh herbs and spices. Made without preservatives, each batch is carefully examined by our chefs and food scientists to ensure our sauces are the best tasting on the market.

You will experience our time honored family treasure in every meal.

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