Stuffed Buffalo Chicken Shells

         This is not just a tasty and cheesy dish, it is filled with buffalo chicken flavor. My family absolutely loves this, they love the combination of large shell pasta loaded with the buffalo chicken and ricotta cheese mixed in. The buffalo chicken usually wins everyone over immediately.

            A few tips for this recipe include, to not overcook the pasta shells. They will cook a little longer in the oven. You do want to use the large pasta shells for this dish. We also always use a combination of cheese. I like Ricotta and mozzarella, but my family prefers blue cheese and ricotta. It can go anyway as far as flavors.

            As we all know by now, I do change recipes to make them the easiest I can for people like us who have too much to do and too little time. This includes stopping at your local market and picking up some rotisserie chicken, or already shredded chicken from the deli department.

            Having a few simple tricks makes it easy to make wonderfully delicious meals any night of the week.

Frequently Asked Questions:

            How do I store this dish?

Once the dish has completely cooled off, place it into a freezer safe container and place it into the freezer. It will last for up to 3 months. You can also place it into an airtight container and put it into the refrigerator for up to three days.

            Is it easy to reheat these shells?

All you need to do is place them into an oven safe container and rehat at 325* for 25 to 30 minutes. You could also cover them with a napkin on a plate and heat them for a few minutes in the microwave.

            Is this recipe easy to change up with other ingredients?

There are tons of variations for the Buffalo Chicken Stuffed Shells. You can use one of the variations or come up with your own variation.

What do you want to make Stuffed Buffalo Chicken Shells

            3 cups shredded chicken

            1 -16 ounce ricotta cheese, whipped

            ¼ cup butter, unsalted

            1 cup your choice Buffalo Flavor Sauce, such as Frank’s Red Hot

            16 ounces large shell pasta

            Salt and pepper to taste, (optional)

            2 cups Monterey Jack cheese

How to make Stuffed Buffalo Chicken Shells

FIRST STEP:

Reheat the shredded chicken in a skillet for just a few minutes

Melt in the butter with the shredded chicken and add in the cayenne pepper

a)

b)

SECOND STEP:

Using a cheesecloth, squeeze as much of the liquid as possible from the ricotta cheese.

In a bowl, place the cheese in and add the shredded chicken

THIRD STEP:

Refrigerate this mix for at least 3 hours.

Cook the large shell pasta in lightly salted water, do not cook until al dente’, you want the pasta still slightly firm

FOURTH STEP:

Drain the pasta

Preheat the oven to 350*

FIFTH STEP:

Lightly spray a 9×13 pan with nonstick spray

Using a cookie scoop, fill each shell with some of the filling

a)

b)

SIXTH STEP:

Place the shells into the prepared baking pan

Sprinkle with Monterey Jack cheese on top of each shell

Bake for 15 to 20 minutes, do not overbake, you do not want crispy shells

YUM!

Enjoy!

YUM!

Stuffed Buffalo Chicken Shells

Stuffed Buffalo Chicken Shells

Yield: 6
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ingredients

  • 3 cups shredded chicken
  • 1 -16 ounce ricotta cheese, whipped
  • ¼ cup butter, unsalted
  • 1 cup your choice Buffalo Flavor Sauce, such as Frank’s Red Hot
  • 16 ounces large shell pasta
  • Salt and pepper to taste, (optional)
  • 2 cups Monterey Jack cheese

Instructions

FIRST STEP:

Reheat the shredded chicken in a skillet for just a few minutes

Melt in the butter with the shredded chicken and add in the cayenne pepper

SECOND STEP:

Using a cheesecloth, squeeze as much of the liquid as possible from the ricotta cheese.

In a bowl, place the cheese in and add the shredded chicken

THIRD STEP:

Refrigerate this mix for at least 3 hours.

Cook the large shell pasta in lightly salted water, do not cook until al dente’, you want the pasta still slightly firm

FOURTH STEP:

Drain the pasta

Preheat the oven to 350*

FIFTH STEP:

Lightly spray a 9x13 pan with nonstick spray

Using a cookie scoop, fill each shell with some of the filling

SIXTH STEP:

Place the shells into the prepared baking pan

Sprinkle with Monterey Jack cheese on top of each shell

Bake for 15 to 20 minutes, do not overbake, you do not want crispy shells

Enjoy!

Nutrition Information:
Serving Size: 1
Amount Per Serving: Calories: 120Total Fat: 12gSaturated Fat: 6gUnsaturated Fat: 6gCholesterol: 160mgSodium: 280mgCarbohydrates: 140gSugar: 18gProtein: 12g