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.
REALLY GREAT IDEA!
Here is what I did:
1. Poach chicken breast for shredding (1.5 pounds)
2. Mix about 20 oz of ricotta, whole bottle of Franks Red Hot and shredded chicken together
3. Wrap up put in fridge
Next Day After work:
1. Cooked ¾ box of jumbo shells (don’t overcook)
2. Stuffed the shells with the mixture and topped off with cheese
3. Cooked at 375 for 30 minutes (since mixture was on the cold side)
Came out FANTASTIC!
I have made this a couple times, its a big hit. I love it. I'm the only one in my family that likes Ricotta cheese though. Since I didn't make this just for myself. I had to substitute Ricotta with a package of cream cheese. Still very good. Hope to one day make it with ricotta. or I saw another comment saying they used cottage cheese. I'll try that!
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 ^.^
* 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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