Recipe by kaid711
"This is a hit for football Sundays. For a thicker stuffing, drain ricotta overnight. Serve with ranch and blue cheese dressing for dipping."
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cayenne pepper sauce (such as Frank's® RedHot®)
1 (16 ounce) container
whipped ricotta cheese
1 (16 ounce) package
jumbo pasta shells
1 (8 ounce) package
shredded Cheddar-Monterey Jack cheese blend
salt and ground black pepper to taste
What a great idea, melding shells with buffalo chicken. Made a few revisions to make the dish a bit healthier: used cottage cheese instead of ricotta and added frozen chopped spinach to have a vegetable involved. I didn't squeeze the moisture out of the cottage cheese, just tossed it in. I did drain the spinach though. Rather then 3-4 hours I let the mixture sit over night, made the shells the next day for lunch. Used texans buffalo sauce and cut the butter in half. My husband says it's a top 10. This is certainly a keeper and the cottage cheese substitution saves hundreds of calories. Avoids that "brick-like" feeling from very rich foods.
I chose to prep these a day ahead of time for an easy Monday night dinner (I let them come to room temp on the counter while the oven preheated, and then baked them just a tad longer to heat through). These were easy to make, though I did have more shells than filling, so I'd rec boiling 1/2 a box of shells. Despite using regular "Frank's (R)", these were a bit too warm for Mr. LTH, but I found the heat to be quite mild. I wasn't a big fan of the chicken chunks (but I don't really love chicken, anyway), so I think I'd prefer them w/shredded chicken (BLSL). I agree w/the submitter that these would make a nice party appetizer! I was concerned about the lack of a sauce and that the shells would harden/turn rubbery, but I worried for naught! THANKS for the recipe!
I loved this recipe! Very easy to make. Only problem I found was the filling was not enough for a full box of shells, so I used half a box. Other than that, it was very delicious! Already made this multiple times..my son loves them!!
The only think I changed was adding some spinach! It was amazing!!
I would have never put these ingredients together, but it turned out pretty good. The cheese added the perfect touch. I followed the directions except that I seasoned my ground chicken while browning it. I also baked it for about 25 minutes to melt the cheese all the way. The family loved it. A little spicy but ranch helped and was flavorful. I served with broccoli and cheese.
Could be a little spicier; it was lacking kick. Felt like it was missing something.. It was still delicious and 100% boyfriend approved.
I'm not one for hot things so I substituted the hot sauce for pasta sauce but added a little onion powder and crushed red pepper flakes. .. big hit with the hubby and I also love them!!!! I'd give 10 stars of I could ^.^
Real easy and very tasty. I put a little butter and olive oil in the pan before placing the shells on it.
* Percent Daily Values are based on a 2,000 calorie diet.
Buffalo Chicken Stuffed Shells
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 261
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