An extraordinary twist for your regular buffalo wings. These stuffed shells are pretty and amazingly delicious. With buttery hot sauce, shredded chicken, Cheddar-Monterey Jack Cheese mix, seasoned with salt and pepper, these stuffed shells feed a ton. I am officially obsessed with these buffalo shells!
1 pound ground chicken
¼ cup butter
1 cup cayenne pepper sauce (such as Frank’s(®) ®edHot(®))
1 (16 ounces) container whipped ricotta cheese
1 (16 ounces) package jumbo pasta shells
1 (8 ounces) package shredded Cheddar-Monterey Jack cheese blend
salt and ground black pepper to taste
How to make Buffalo Chicken Stuffed Shells
Step 1: Cook the ground chicken in a large skillet over medium-high heat for about 5 to 7 minutes. Stir until browned and crumbly. And drain any excess fat.
Step 2: In a skillet, melt the butter with the cooked chicken. Stir in the cayenne pepper sauce and remove the skillet from the heat.
Step 3: Use a cheesecloth or paper towels to squeeze as much moisture from the ricotta cheese. And put the drained cheese in a large bowl. Stir the chicken mixture into the cheese and place inside the fridge to chill for 3 to 4 hours.
Step 4: Prepare the oven. Preheat it to 375 degrees F or 190 degrees C. And grease with cooking spray a 13 x 9-inch baking dish.
Step 5: Cook the pasta into lightly salted boiling water for about 10 minutes or until firm to the bite or cooked through. Once cooked, drain and rinse the pasta with cold water.
Step 6: Put a spoonful of the chicken mixture into the cooked pasta shells and arrange them into the prepared baking dish. Generously sprinkle with Cheddar-Monterey Jack Cheese mix on top and season with salt and pepper to taste.
Step 7: Place the dish inside the preheated oven and bake for about 15 to 20 minutes or until the cheese is almost melted and the stuffing is hot in the center.