Creamy Buffalo Chicken Stuffed Shells
A warm, comforting dish featuring tender jumbo pasta shells filled with a spicy, creamy buffalo chicken mixture.
Ingredients
Pasta and Filling
- 12 pieces jumbo pasta shells These tender vessels hold all the creamy goodness together.
- 2 cups cooked chicken, shredded Use leftover rotisserie or grilled chicken for maximum flavor with minimal effort.
- 1/2 cup buffalo sauce The star ingredient for that fiery flavor! Adjust to your heat preference.
- 1 cup ricotta cheese Adds a creamy richness that balances the spicy elements beautifully.
- 1 cup mozzarella cheese, shredded Melts like a dream, creating that gooey texture we all love.
- 4 ounces cream cheese, softened Makes the filling extra smooth and decadent; don’t skip this!
- 1 teaspoon garlic powder A sprinkle of garlic adds warmth and depth to the filling.
- 1/4 cup ranch dressing Adds coolness to counterbalance the heat.
- 1/4 cup green onions, chopped Brightens up the dish with a pop of freshness and color.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions until al dente, then drain and set aside.
Filling Preparation
- In a large bowl, combine the shredded chicken, buffalo sauce, ricotta cheese, mozzarella cheese, softened cream cheese, and garlic powder. Stir until well combined.
- Fold in the ranch dressing to balance the heat.
Assembly
- Gently fill each cooked jumbo shell with the buffalo chicken mixture.
- Arrange the stuffed shells in a greased baking dish without overcrowding.
Baking
- Cover the dish with foil and bake for 25 minutes until heated through and the cheese is melted.
- Garnish with extra shredded cheese or chopped green onions before serving.
Notes
Don’t overcook the shells; keep them al dente. Customize cheeses and flavors as desired. Use a piping bag for easy stuffing.