Buffalo Chicken Stuffed Shells

Buffalo Chicken Stuffed Shells

kaid711 0

"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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3 h 40 m servings 698 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 698 kcal
  • 35%
  • Fat:
  • 29 g
  • 45%
  • Carbs:
  • 62.8g
  • 20%
  • Protein:
  • 44.4 g
  • 89%
  • Cholesterol:
  • 126 mg
  • 42%
  • Sodium:
  • 1491 mg
  • 60%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Heat a large skillet over medium-high heat. Cook and stir ground chicken in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
  2. Melt butter in the skillet with the cooked chicken. Stir cayenne pepper sauce into the chicken mixture and remove from heat.
  3. Squeeze as much moisture from the ricotta cheese using a cheese cloth or paper towels; put drained cheese in a large bowl. Add chicken mixture to the cheese and stir. Refrigerate until completely chilled, 3 to 4 hours.
  4. Preheat oven to 375 degrees F (190 degrees C). Prepare a 13x9-inch baking dish with cooking spray.
  5. Bring a large pot of lightly salted water to a boil. Cook pasta shells in the boiling water until cooked through but firm to the bite, about 10 minutes; drain. Rinse with cold water until no longer hot; drain.
  6. Spoon chicken mixture into cooked pasta shells and arrange into the prepared baking dish. Sprinkle Cheddar-Monterey Jack cheese blend over the stuffed shells; season with salt and pepper.
  7. Bake in preheated oven until the cheese is slightly melted and the stuffing is hot in the middle, 15 to 20 minutes.



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 ...

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 thr...

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 t...

REALLY GREAT IDEA! Here is what I did: Night before: 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 t...

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 bro...

The only think I changed was adding some spinach! It was amazing!!

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 w...

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 gi...

Very tasty! I substituted Whipped cream cheese for the Ricotta (My wife's not a fan of Ricotta), I also added a little pepper jack cheese with Crumbly blue to the Cream cheese/Chicken mixture.