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!!
A little bit time consuming, but worth the effort. Very good!
Delicious. Followed the recipe exactly with only 4oz of cheese being plenty. It was so good, my boy had 12 of them! But I definitely could not eat this often. Thanks!
Very good and easy. I actually made mine with left over turkey. I did not chill mine for 3 hours. Sprinkeled fresh blu cheese on top when serving and I like spicey foods so I also splashed with extra wing sauce. Served with salad with blu cheese dressing. This really would be a great addition to the buffet on game days. Will be making these again.
* 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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