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Buffalo Chicken Stuffed Shells

Buffalo Chicken Stuffed Shells

  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    3 h 40 m
kaid711

kaid711

This is a hit for football Sundays. For a thicker stuffing, drain ricotta overnight. Serve with ranch and blue cheese dressing for dipping.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 698 kcal
  • 35%
  • Fat:
  • 29 g
  • 45%
  • Carbs:
  • 62.8g
  • 20%
  • Protein:
  • 44.4 g
  • 89%
  • Cholesterol:
  • 126 mg
  • 42%
  • Sodium:
  • 1491 mg
  • 60%

Based on a 2,000 calorie diet

Directions

  1. Heat a large skillet over medium-high heat. Cook and stir ground chicken in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
  2. Melt butter in the skillet with the cooked chicken. Stir cayenne pepper sauce into the chicken mixture and remove from heat.
  3. Squeeze as much moisture from the ricotta cheese using a cheese cloth or paper towels; put drained cheese in a large bowl. Add chicken mixture to the cheese and stir. Refrigerate until completely chilled, 3 to 4 hours.
  4. Preheat oven to 375 degrees F (190 degrees C). Prepare a 13x9-inch baking dish with cooking spray.
  5. Bring a large pot of lightly salted water to a boil. Cook pasta shells in the boiling water until cooked through but firm to the bite, about 10 minutes; drain. Rinse with cold water until no longer hot; drain.
  6. Spoon chicken mixture into cooked pasta shells and arrange into the prepared baking dish. Sprinkle Cheddar-Monterey Jack cheese blend over the stuffed shells; season with salt and pepper.
  7. Bake in preheated oven until the cheese is slightly melted and the stuffing is hot in the middle, 15 to 20 minutes.
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Reviews

NDOMMEL
7

NDOMMEL

1/13/2014

What a great idea, melding shells with buffalo chicken. Made a few revisions to make the dish a bit healthier: used cottage cheese instead of ricotta and added frozen chopped spinach to have a vegetable involved. I didn't squeeze the moisture out of the cottage cheese, just tossed it in. I did drain the spinach though. Rather then 3-4 hours I let the mixture sit over night, made the shells the next day for lunch. Used texans buffalo sauce and cut the butter in half. My husband says it's a top 10. This is certainly a keeper and the cottage cheese substitution saves hundreds of calories. Avoids that "brick-like" feeling from very rich foods.

lovestohost
5

lovestohost

10/21/2013

I chose to prep these a day ahead of time for an easy Monday night dinner (I let them come to room temp on the counter while the oven preheated, and then baked them just a tad longer to heat through). These were easy to make, though I did have more shells than filling, so I'd rec boiling 1/2 a box of shells. Despite using regular "Frank's (R)", these were a bit too warm for Mr. LTH, but I found the heat to be quite mild. I wasn't a big fan of the chicken chunks (but I don't really love chicken, anyway), so I think I'd prefer them w/shredded chicken (BLSL). I agree w/the submitter that these would make a nice party appetizer! I was concerned about the lack of a sauce and that the shells would harden/turn rubbery, but I worried for naught! THANKS for the recipe!

DinahB
3

DinahB

5/10/2014

I loved this recipe! Very easy to make. Only problem I found was the filling was not enough for a full box of shells, so I used half a box. Other than that, it was very delicious! Already made this multiple times..my son loves them!!

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