Buffalo Chicken Stuffed Shells

4.2
(119)
88 Reviews
67 Photos

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

Submitted by kaid711
Updated on November 19, 2024
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Prep Time:
15 mins
Cook Time:
25 mins
Additional Time:
3 hrs
Total Time:
3 hrs 40 mins
Servings:
6
Yield:
6 servings
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Ingredients

Original recipe (1X) yields 6 servings

  • 1 pound ground chicken

  • ¼ 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

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.

378 home cooks made it!

Nutrition Facts (per serving)

698 Calories
29g Fat
63g Carbs
44g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 698
% Daily Value *
Total Fat 29g 37%
Saturated Fat 18g 91%
Cholesterol 126mg 42%
Sodium 1453mg 63%
Total Carbohydrate 63g 23%
Dietary Fiber 3g 9%
Total Sugars 3g
Protein 44g 89%
Vitamin C 28mg 31%
Calcium 235mg 18%
Iron 4mg 20%
Potassium 459mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.