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My review
Buffalo Chicken Stuffed Shells
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
3 h 40 m servings 698 calsOriginal recipe yields 6 servings
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Directions
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- 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.
- Melt butter in the skillet with the cooked chicken. Stir cayenne pepper sauce into the chicken mixture and remove from heat.
- 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.
- Preheat oven to 375 degrees F (190 degrees C). Prepare a 13x9-inch baking dish with cooking spray.
- 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.
- 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.
- Bake in preheated oven until the cheese is slightly melted and the stuffing is hot in the middle, 15 to 20 minutes.
Footnotes
- 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 g fat; 62.8 g carbohydrates; 44.4 g protein; 126 mg cholesterol; 1452 mg sodium. Full nutrition
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Reviews
Read all reviews 5573 Ratings
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Most helpful positive review
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 ...
Most helpful critical review
11/14/2016
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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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 ...
10/8/2014
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...
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 thr...
10/5/2014
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...
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 t...
7/14/2015
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...
7/8/2015
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!
2/20/2017
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...