Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Buffalo Chicken Stuffed Shells Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 55 reviews

These Buffalo Chicken Stuffed Shells combine tender jumbo pasta shells with a spicy and cheesy filling of shredded Buffalo chicken, crisp celery, and a blend of ricotta, mozzarella, and blue cheese. Baked until bubbly and topped with blue cheese dressing and scallions, they make a perfect appetizer or main course with a flavorful American-Italian twist.

  • Total Time: 1 hour
  • Yield: 4 servings

Ingredients

Pasta

  • 6 ounces jumbo pasta shells (about 22 shells)
  • ½ teaspoon olive oil

Filling

  • ½ cup (2 ⅓ ounces / 65 grams) diced celery (about 1 large stalk)
  • 2 cups (8 ounces / 225 grams) shredded cooked chicken breast meat
  • ¾ cup (6 ounces / 170 grams) ricotta cheese
  • ¼ cup (1.5 ounces / 43 grams) shredded mozzarella cheese (from the ¾ cup divided)
  • ⅓ cup hot sauce (such as Frank’s Red Hot) – half of the ⅔ cup total
  • 1 large egg
  • 2 tablespoons crumbled blue cheese (optional)

Toppings

  • ⅓ cup hot sauce (remaining half)
  • ¾ cup blue cheese dressing or ranch dressing
  • ½ cup (3 ounces / 85 grams) shredded mozzarella cheese (remaining half)
  • 1 scallion, sliced (for garnish)

Instructions

  1. Preheat Oven and Prepare Baking Dish: Preheat the oven to 375°F (190°C) with the oven rack placed in the lower third. Lightly grease a 13-by-9-inch baking dish and set aside for later use.
  2. Cook Pasta Shells: Bring a large pot of generously salted water to a boil. Add the jumbo pasta shells and cook according to package directions, about 10 minutes, until al dente. Drain and spread the shells out on a tray or baking sheet to cool slightly and prevent sticking.
  3. Sauté Celery: While the pasta cooks, heat ½ teaspoon olive oil in a skillet over medium-high heat. Add diced celery and cook for about 5 minutes, stirring occasionally, until crisp-tender. Remove from heat and transfer to a medium mixing bowl.
  4. Prepare the Filling: To the bowl with celery, add shredded cooked chicken breast, ricotta cheese, ¼ cup shredded mozzarella, half of the hot sauce (⅓ cup), the egg, and crumbled blue cheese if using. Mix all the ingredients well until combined.
  5. Stuff the Shells: Spoon the chicken mixture evenly into about 20 cooked pasta shells (reserve a couple extra in case of tearing). Place the filled shells in the prepared baking dish in a single layer.
  6. Add Toppings: Drizzle the tops of the stuffed shells with blue cheese dressing and the remaining ⅓ cup of hot sauce. Sprinkle the remaining ½ cup shredded mozzarella cheese evenly over the shells.
  7. Bake: Cover the baking dish tightly with foil and bake in the preheated oven for 15 minutes. Remove the foil and bake uncovered for an additional 10 to 15 minutes, until the cheese is melted, bubbly, and the dish is heated through.
  8. Garnish and Serve: Remove from oven, sprinkle sliced scallions over the top for garnish, and serve immediately while warm and flavorful.

Notes

  • You can boil a couple of extra pasta shells in case some rip during handling.
  • Blue cheese is optional in the filling but adds authentic Buffalo flavor.
  • Use Frank’s Red Hot or a similar Buffalo-style hot sauce for the best taste.
  • Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven.
  • For a milder version, use ranch dressing instead of blue cheese dressing.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American, Italian

Find it online: https://dishiary.com/buffalo-chicken-stuffed-shells-recipe/