Description
Indulge in these Stuffed Buffalo Chicken Shells, where tender pasta shells are filled with a creamy, spicy mixture of shredded chicken, ricotta cheese, and tangy buffalo sauce. Topped with melted Monterey Jack cheese, this comforting dish is perfect for game days or cozy family dinners. Easy to prepare and bursting with flavor, these stuffed shells will become a favorite in your household!
Ingredients
3 cups shredded chicken
1 (16 oz) ricotta cheese, whipped
1/4 cup unsalted butter
1 cup Buffalo sauce (like Frank’s Red Hot)
16 oz large shell pasta
Salt and pepper to taste (optional)
2 cups Monterey Jack cheese
Instructions
- Reheat shredded chicken in a skillet over medium heat for a few minutes.
- Melt butter with the chicken and stir in Buffalo sauce.
- Squeeze excess liquid from ricotta using cheesecloth and mix with the chicken mixture. Refrigerate for at least 3 hours.
- Cook large shell pasta in lightly salted water until just before al dente; drain.
- Preheat oven to 350°F (175°C) and lightly spray a 9×13-inch baking dish with nonstick spray.
- Fill each shell with the chilled buffalo chicken and ricotta mixture using a cookie scoop.
- Place filled shells in the baking dish and sprinkle Monterey Jack cheese on top.
- Bake for 15-20 minutes, ensuring the shells remain tender.
- Serve warm and enjoy!
Notes
For a milder flavor, reduce the amount of buffalo sauce or mix it with cream cheese.
You can add cooked vegetables to the filling for added nutrition.
- Prep Time: 20 minutes (plus 3 hours chilling)
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 450 kcal
