Buffalo Chicken Stuffed Shells
User Reviews
5
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
4 servings
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Calories
459 kcal
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Course
Main Course, Appetizer
Buffalo Chicken Stuffed Shells
Description
Buffalo Chicken Stuffed Shells are prepared by filling jumbo pasta shells with a mixture of cooked shredded chicken, ricotta and mozzarella cheeses, diced celery, hot sauce, an egg to bind, and optional blue cheese. The shells are boiled until tender and cooled to avoid sticking, then stuffed evenly with the seasoned chicken filling. A blue cheese or ranch dressing can accompany the casserole, enhancing the classic buffalo flavor. The dish is then baked to meld the flavors and melt the cheeses, resulting in a rich, creamy texture offset by the spicy and tangy notes from the hot sauce.
The recipe’s method emphasizes gentle cooking of celery for a slight crunch, balanced by tender chicken and cheeses. The egg helps the filling hold shape within the pasta shells during baking. Optional crumbled blue cheese in the filling and dressing complement the sauce’s piquancy. This dish works well as a main course, serving several people, with a familiar combination of spicy buffalo flavors and comfort-style baked pasta.
For customization, you can adjust the heat level by varying the hot sauce amount or substituting dressing types. The recipe also allows for making your own lighter blue cheese dressing to reduce fat and calories. The shells should be handled carefully to avoid tearing during stuffing, with extra shells boiled as backup. The result is a flavorful, satisfying baked casserole combining the zest of buffalo chicken with the creamy textures of cheeses and pasta.
Ingredients
- 6 ounces pasta shells about 22 shells (I like to boil a couple extra in case any of them rip, jumbo
- ½ teaspoon olive oil
- ½ cup celery about 1 large stalk, diced, 2 ⅓ ounces / 65 grams
- 2 cups chicken breast cooked, shredded, 8 ounces / 225 grams
- ¾ cup ricotta cheese 6 ounces / 170 grams
- ¾ cup mozzarella cheese divided, shredded, 3 ounces / 85 grams
- ⅔ cup hot sauce divided, such as Frank’s Red Hot
- 1 egg large
- 2 tablespoons blue cheese optional, crumbled
- ¾ cup blue cheese dressing or ranch dressing
- 1 scallion sliced (for garnish
Instructions
- Preheat the oven to 375°F with the oven rack in the lower third of the oven. Lightly grease a 13-by-9-inch baking dish and set aside.
- Boil the pasta shells in generously salted water according to the package directions (about 10 minutes). Drain and remove the shells to a tray or baking sheet so they are spread out and do not stick to each other. Allow them to cool.
- Meanwhile, heat the olive oil over medium-high heat in a skillet and add the celery, cooking for about 5 minutes, stirring occasionally until crisp-tender. Remove from the heat and add to a medium mixing bowl along with the shredded chicken breast, ricotta cheese, ¼ cup of the mozzarella, half the hot sauce (⅓ cup), the egg, and the crumbled blue cheese, if using.
- Spoon the chicken mixture into the cooked pasta shells dividing the mixture evenly between 20 shells. You'll have a couple extra cooked shells in case any of them rip, or if you have a little extra filling.
- Place the shells into the greased baking dish and drizzle the tops of the shells with the blue cheese dressing and the remaining ⅓ cup hot sauce. Top the shells with the remaining ½ cup shredded mozzarella cheese.
- Cover the baking dish with foil and bake for 15 minutes, then uncover and continue to bake another 10 to 15 minutes or until bubbly and heated through. Top with sliced scallions to garnish, and serve immediately.
Notes
- Make your own blue cheese dressing with sour cream, mayonnaise, buttermilk, crumbled blue cheese, red wine vinegar, and salt to lower calories versus store-bought versions.
- Increase hot sauce in the filling and on top if you prefer extra spicy stuffed shells.
- If allergic to eggs, omit the egg in the filling to avoid looseness but note the texture will be less firm.
- Boil a few extra jumbo pasta shells to have replacements if any shells rip while stuffing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 459 kcal
% Daily Value*
| Serving | 5shells | |
| Calories | 459kcal | 23% |
| Carbohydrates | 5g | 2% |
| Protein | 26g | 52% |
| Fat | 36g | 55% |
| Saturated Fat | 6g | 30% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 46mg | 15% |
| Sodium | 1749mg | 73% |
| Potassium | 193mg | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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