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Buffalo chicken stuffed shells

Buffalo Chicken Stuffed Shells

Victoria
You can do anything with Buffalo chicken! These delicious stuffed shells are a prime example featuring a delicious, spicy filling and a creamy blue cheese sauce.
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Main Course
Cuisine American, Italian
Servings 3 to 4 servings (about 18 to 20 shells)
Calories 146 kcal

Ingredients
  

  • 1/2 teaspoon olive oil
  • 1/2 cup diced celery
  • 2 cups shredded cooked chicken breast (you can use leftover rotisserie chicken meat if you'd like)
  • 3/4 cup ricotta cheese
  • 3/4 cup shredded mozzarella cheese
  • 2/3 cup hot sauce such as Frank’s Red Hot
  • 2 to 4 tablespoons crumbled blue cheese depending on preference
  • 6 ounces jumbo pasta shells about 18 to 20 shells–I like to boil a couple extra too in case any of them rip
  • 1 cup blue cheese dressing

Instructions
 

  • Preheat the oven to 375 degrees F with the oven rack in the lower third of the oven. Lightly grease a large baking dish (or a couple smaller ones–I baked two-thirds of my shells in a 10 1/2-by-7-inch baking dish, and froze the rest in a 7-by-5-inch baking dish).
  • Boil the pasta shells in generously salted water for 1 minute less than the package directs. Drain and remove the shells to a tray or baking sheet so they are spread out and do not stick to each other. Allow them to cool.
  • Heat the olive oil over medium-high heat in a skillet and add the celery, cooking for about 5 minutes, stirring occasionally until crisp-tender. Remove from the heat and add to a medium mixing bowl along with the shredded chicken breast, ricotta cheese, 1/4 cup of the mozzarella, the hot sauce, and the crumbled blue cheese.
  • Spoon the chicken mixture into the cooked pasta shells dividing the mixture evenly. I yielded 19 stuffed shells. Place the shells into the greased baking dish and drizzle the tops of the shells with the blue cheese dressing. Top the shells with the remaining 1/2 cup shredded mozzarella cheese.
  • Cover the baking dish with foil and bake for 15 minutes, then uncover and continue to bake another 10 minutes or until bubbly and heated through. Serve immediately.

Notes & Nutrition

You can easily double this recipe and use an entire 12 ounce package of jumbo pasta shells.
Servings 18.0 * calories 146 * Total Fat 8 g * Saturated Fat 3 g * Monounsaturated Fat 0 g * Polyunsaturated Fat 0 g * Trans Fat 0 g * Cholesterol 25 mg * Sodium 551 mg * Potassium 51 mg * Total Carbohydrate 8 g * Dietary Fiber 0 g * Sugars 1 g * Protein 7 g
*All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.*