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

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

698 calories; 29 g total fat; 126 mg cholesterol; 1452 mg sodium. 62.8 g carbohydrates; 44.4 g protein; Full Nutrition

Reviews (63)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/13/2014
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 vegetable involved. I didn't squeeze the moisture out of the cottage cheese just tossed it in. I did drain the spinach though. Rather then 3-4 hours I let the mixture sit over night made the shells the next day for lunch. Used texans buffalo sauce and cut the butter in half. My husband says it's a top 10. This is certainly a keeper and the cottage cheese substitution saves hundreds of calories. Avoids that "brick-like" feeling from very rich foods. Read More
(47)

Most helpful critical review

Rating: 3 stars
11/15/2016
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 the shredded cheese like 1/2 cup in the buffalo mix. I then put cheese on top and brushed The filled shells with light blue cheese dressing. Still fairly bland. It's missing the creaminess of the buffalo chicken dip or something. I'd either add some cream cheese ranch seasoning or SOMETHING else into this that goes in buffalo chicken dip to make it flavorful and more creamy. Read More
(4)
91 Ratings
  • 5 star values: 43
  • 4 star values: 34
  • 3 star values: 10
  • 2 star values: 1
  • 1 star values: 3
Rating: 5 stars
01/13/2014
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 vegetable involved. I didn't squeeze the moisture out of the cottage cheese just tossed it in. I did drain the spinach though. Rather then 3-4 hours I let the mixture sit over night made the shells the next day for lunch. Used texans buffalo sauce and cut the butter in half. My husband says it's a top 10. This is certainly a keeper and the cottage cheese substitution saves hundreds of calories. Avoids that "brick-like" feeling from very rich foods. Read More
(47)
Rating: 5 stars
01/13/2014
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 vegetable involved. I didn't squeeze the moisture out of the cottage cheese just tossed it in. I did drain the spinach though. Rather then 3-4 hours I let the mixture sit over night made the shells the next day for lunch. Used texans buffalo sauce and cut the butter in half. My husband says it's a top 10. This is certainly a keeper and the cottage cheese substitution saves hundreds of calories. Avoids that "brick-like" feeling from very rich foods. Read More
(47)
Rating: 5 stars
10/08/2014
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 together 3. Wrap up put in fridge Next Day After work: 1. Cooked box of jumbo shells (don t overcook) 2. Stuffed the shells with the mixture and topped off with cheese 3. Cooked at 375 for 30 minutes (since mixture was on the cold side) Came out FANTASTIC! Read More
(19)
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Rating: 5 stars
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 through). These were easy to make though I did have more shells than filling so I'd rec boiling 1/2 a box of shells. Despite using regular "Frank's (R)" these were a bit too warm for Mr. LTH but I found the heat to be quite mild. I wasn't a big fan of the chicken chunks (but I don't really love chicken anyway) so I think I'd prefer them w/shredded chicken (BLSL). I agree w/the submitter that these would make a nice party appetizer! I was concerned about the lack of a sauce and that the shells would harden/turn rubbery but I worried for naught! THANKS for the recipe! Read More
(15)
Rating: 5 stars
05/10/2014
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 this multiple times..my son loves them!! Read More
(8)
Rating: 4 stars
10/05/2014
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 browning it. I also baked it for about 25 minutes to melt the cheese all the way. The family loved it. A little spicy but ranch helped and was flavorful. I served with broccoli and cheese. Read More
(8)
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Rating: 5 stars
02/20/2017
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 the chicken with al dente rigatoni before topping with cheese and made more of a buffalo chicken baked ziti. Read More
(5)
Rating: 5 stars
01/15/2015
The only think I changed was adding some spinach! It was amazing!! Read More
(4)
Rating: 5 stars
07/08/2015
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! Read More
(4)
Rating: 3 stars
11/15/2016
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 the shredded cheese like 1/2 cup in the buffalo mix. I then put cheese on top and brushed The filled shells with light blue cheese dressing. Still fairly bland. It's missing the creaminess of the buffalo chicken dip or something. I'd either add some cream cheese ranch seasoning or SOMETHING else into this that goes in buffalo chicken dip to make it flavorful and more creamy. Read More
(4)