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Buffalo Chicken Stuffed Shells

Rated as 4.27 out of 5 Stars

"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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3 h 40 m servings 698
Original recipe yields 6 servings


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  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.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 698 calories; 29 62.8 44.4 126 1452 Full nutrition

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Read all reviews 59
  1. 82 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

This was ok. Not that flavorful. A good idea in theory but needs "more". I did boil chicken breasts, shredded them, and then mixed them in with the buffalo sauce and ricotta. I also put some of...

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Least positive

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 ...

REALLY GREAT IDEA! Here is what I did: Night before: 1. Poach chicken breast for shredding (1.5 pounds) 2. Mix about 20 oz of ricotta, whole bottle of Franks Red Hot and shredded chicken t...

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 thr...

I would have never put these ingredients together, but it turned out pretty good. The cheese added the perfect touch. I followed the directions except that I seasoned my ground chicken while bro...

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 t...

This became an instant favorite. Per someone else's suggestion I added spinach so I can say its healthy. Also, for me at least, stuffing the shells was a pain, so in the future I just mixed th...

As we live an hour from Buffalo on the PA border, I love the idea of another Buffalo chicken recipe. I am not a fan on ground chicken, but it wasn't awful. Shredded boneless, skinless breast w...

I loved this! I added finely chopped onion and celery to chicken as I cooked it. Not only added flavor and crunch but also increased volume of filling for extra shells. This recipe is a keeper!

The only think I changed was adding some spinach! It was amazing!!