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Buffalo Chicken Stuffed Shells
Buffalo Chicken Stuffed Shells
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
220 minutes
Delicious Buffalo-style ground chicken stuffed shells - a perfect twist on a classic football snack!
Ingredients:
  • 1 pound ground chicken
  • 0.25 cup butter
  • 1 cup cayenne pepper sauce (such as Frank's® RedHot®)
  • 1 (16 ounce) container whipped ricotta cheese
  • cooking spray
  • 1 (16 ounce) package jumbo pasta shells
  • 1 (8 ounce) package shredded Cheddar-Monterey Jack cheese blend
  • salt and ground black pepper to taste
Instructions:
  • Preheat a large skillet over medium-high heat. Brown and crumble the ground chicken in the hot skillet for 5 to 7 minutes. Drain off excess grease before continuing.
  • In a skillet, melt butter with the cooked chicken. Mix in cayenne pepper sauce, then take the skillet off the heat.
  • Drain ricotta cheese well with a cheesecloth or paper towels and transfer to a large bowl. Combine with chicken mixture, mix well, and chill in the fridge for 3 to 4 hours until thoroughly cold.
  • Preheat your oven to 375 degrees F (190 degrees C) and grease a 13x9-inch baking dish with cooking spray.
  • In a large pot, bring lightly salted water to a boil. Cook pasta shells until al dente, approximately 10 minutes. Drain the shells and rinse with cold water until cooled. Drain well.
  • Fill the pasta shells with the chicken mixture and place them in the baking dish. Top with a blend of Cheddar-Monterey Jack cheese and season with salt and pepper.
  • Bake until the cheese is gooey and the filling is piping hot in the center, for 15-20 minutes in a preheated oven.

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