Ingredients:
20-25 jumbo pasta shells
2 cups cooked, shredded chicken
1 cup Buffalo sauce (adjust to taste)
1 cup ricotta cheese
1 cup shredded mozzarella cheese, divided
1/2 cup shredded cheddar cheese
1/4 cup crumbled blue cheese (optional)
2 green onions, chopped (optional)
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper
1/4 cup chopped fresh parsley (optional)
1 cup ranch or blue cheese dressing, for serving
Instructions:
Preheat Oven:
Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
Cook Pasta Shells:
Cook the jumbo pasta shells according to the package instructions until al dente. Drain and rinse with cold water to prevent sticking.
Prepare Filling:
In a large bowl, combine the shredded chicken, Buffalo sauce, ricotta cheese, 1/2 cup of the mozzarella cheese, cheddar cheese, blue cheese (if using), garlic powder, onion powder, black pepper, and green onions (if using). Mix until well combined.
Stuff Shells:
Using a spoon, stuff each cooked pasta shell with the Buffalo chicken mixture. Place the stuffed shells in the prepared baking dish.
Add Remaining Cheese:
Sprinkle the remaining 1/2 cup of mozzarella cheese over the stuffed shells.
Bake:
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Garnish and Serve:
Remove the stuffed shells from the oven and let cool for a few minutes. Garnish with chopped fresh parsley if desired. Serve with ranch or blue cheese dressing on the side.
Tips:
Adjust Spiciness: You can adjust the spiciness of the dish by using more or less Buffalo sauce according to your taste.
Make Ahead: You can prepare the stuffed shells ahead of time and refrigerate them. Just bake them a bit longer if they’re cold from the fridge.
Serve with: These stuffed shells pair well with a crisp salad or some garlic bread for a complete meal.
Enjoy your Stuffed Buffalo Chicken Shells!
