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Buffalo Chicken Stuffed Shells Recipe

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4 from 61 reviews

Buffalo Chicken Stuffed Shells are a flavorful and spicy baked pasta dish featuring jumbo pasta shells stuffed with a creamy mixture of shredded chicken, ricotta, mozzarella, celery, and hot sauce. Topped with blue cheese dressing and extra cheese, this crowd-pleasing recipe brings the bold flavors of buffalo chicken wings into a comforting casserole perfect for family dinners or game day.

Ingredients

Pasta

  • 6 ounces jumbo pasta shells (about 22 shells; boil a couple extra in case any rip)
  • 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 / 42.5 grams) shredded mozzarella cheese
  • ⅓ cup hot sauce (such as Frank’s Red Hot)
  • 1 large egg
  • 2 tablespoons crumbled blue cheese (optional)

Topping

  • ¾ cup blue cheese dressing or ranch dressing
  • ⅓ cup hot sauce (remaining portion)
  • ½ cup (1.5 ounces / 42.5 grams) shredded mozzarella cheese
  • 1 scallion, sliced (for garnish)

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) and position the oven rack in the lower third. Lightly grease a 13-by-9-inch baking dish and set it aside.
  2. Cook Pasta Shells: Boil the jumbo shells in generously salted water according to package directions, about 10 minutes, until al dente. Drain well, spread on a tray or baking sheet so shells don’t stick, and allow to cool.
  3. Sauté Celery: Heat olive oil over medium-high heat in a skillet. Add diced celery and cook for about 5 minutes, stirring occasionally, until crisp-tender. Remove from heat.
  4. Make Filling: In a medium bowl, combine the cooked celery, shredded chicken breast, ricotta cheese, ¼ cup shredded mozzarella, half of the hot sauce (⅓ cup), the egg, and crumbled blue cheese if using. Mix well to combine.
  5. Stuff Shells: Spoon the chicken mixture evenly into about 20 cooked jumbo shells. Reserve any extra shells in case some rip or if there’s extra filling.
  6. Assemble Dish: Arrange the stuffed shells in the greased baking dish. Drizzle the blue cheese dressing and remaining ⅓ cup hot sauce evenly over the top. Sprinkle the remaining ½ cup shredded mozzarella cheese over everything.
  7. Bake: Cover the dish tightly with foil and bake for 15 minutes. Remove the foil and bake uncovered for an additional 10 to 15 minutes until bubbly and heated through.
  8. Garnish and Serve: Remove from the oven, garnish with sliced scallions, and serve immediately while warm.

Notes

  • If desired, substitute ranch dressing for blue cheese dressing for a milder flavor.
  • Use cooked rotisserie chicken or leftover roasted chicken for convenience.
  • Make sure shells are well cooled before stuffing to prevent tearing.
  • Feel free to add extra cayenne pepper or garlic powder to the filling for more heat and flavor.
  • Can be prepared ahead to the point of baking; keep covered in the fridge and bake when ready.
  • Provides a great alternative to traditional buffalo wings for game day or parties.

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