Savor the Flavor: Stuffed Buffalo Chicken Shells

Are you ready to elevate your dinner game with a dish that combines the fiery kick of buffalo chicken with the creamy comfort of stuffed pasta shells? Look no further than our Stuffed Buffalo Chicken Shells recipe! Packed with tender shredded chicken, zesty buffalo sauce, and rich ricotta cheese, these stuffed shells are sure to become a family favorite. Whether you’re hosting a casual weeknight dinner or entertaining guests, this dish is guaranteed to impress. Let’s dive into the delicious details!

Introduction:

If you’re a fan of buffalo chicken wings, you’re in for a treat with this creative twist on a classic favorite. Our Stuffed Buffalo Chicken Shells feature all the bold flavors you love, packaged neatly inside tender pasta shells and baked to golden perfection. Whether you’re a spice enthusiast or simply enjoy a hearty, satisfying meal, this recipe offers the perfect balance of heat and creaminess. Plus, it’s a great way to use up leftover chicken and transform it into something extraordinary.

Ingredients:

• 3 cups shredded chicken
• 1 16-ounce container of whipped ricotta cheese
• 1/4 cup unsalted butter
• 1 cup Buffalo flavor sauce (such as Frank’s Red Hot)
• 16 ounces large shell pasta
• Salt and pepper to taste (optional)
• 2 cups shredded Monterey Jack cheese

Instructions:

1. Prepare the Pasta Shells: Cook the large shell pasta according to the package instructions until al dente. Drain the pasta and set it aside to cool slightly.
2. Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a large baking dish with non-stick cooking spray.
3. Prepare the Buffalo Chicken Filling: In a large mixing bowl, combine the shredded chicken, whipped ricotta cheese, and Buffalo flavor sauce. Season with salt and pepper to taste, if desired, and mix until well combined.
4. Stuff the Pasta Shells: Using a spoon or piping bag, carefully fill each cooked pasta shell with the buffalo chicken mixture, ensuring they are evenly filled.
5. Arrange in Baking Dish: Place the stuffed pasta shells in the greased baking dish, arranging them in a single layer.
6. Top with Cheese: Sprinkle the shredded Monterey Jack cheese evenly over the top of the stuffed shells, covering them completely.
7. Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
8. Broil (Optional): For a golden brown crust on top, remove the foil during the last 5 minutes of baking and broil the shells for an additional 2-3 minutes, or until lightly browned.
9. Serve: Remove the baking dish from the oven and let it cool for a few minutes before serving. Garnish with chopped fresh parsley or sliced green onions, if desired.

Cook Notes and Variations:

• Cooking the Chicken: You can use leftover cooked chicken, rotisserie chicken, or poached chicken breasts for this recipe. Simply shred the cooked chicken using two forks or a stand mixer with a paddle attachment.
• Buffalo Sauce Variations: Feel free to use your favorite brand of buffalo sauce or adjust the amount to suit your preferred level of heat. You can also experiment with different flavors, such as honey buffalo or garlic buffalo sauce.
• Cheese Options: While Monterey Jack cheese adds a deliciously gooey texture to this dish, you can substitute it with shredded mozzarella, cheddar, or a blend of your favorite cheeses.
• Adding Vegetables: For an extra boost of nutrition and flavor, consider adding diced celery, bell peppers, or onions to the buffalo chicken filling.
• Cream Cheese Addition: For an even creamier filling, mix in a few tablespoons of softened cream cheese with the shredded chicken and ricotta.

Frequently Asked Questions (FAQs):

Q: Can I make this recipe ahead of time? A: Yes, you can assemble the stuffed shells ahead of time and refrigerate them until ready to bake. Simply cover the baking dish tightly with plastic wrap or aluminum foil and store it in the refrigerator for up to 24 hours. When ready to bake, remove the dish from the refrigerator, uncover, and bake as directed.

Q: Can I freeze the stuffed shells? A: Yes, you can freeze the stuffed shells for future meals. After assembling the shells, place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer the shells to a freezer-safe container or resealable plastic bag. To bake from frozen, place the shells in a greased baking dish, cover with foil, and bake at 375°F (190°C) for 45-50 minutes, or until heated through.

Q: What can I serve with stuffed buffalo chicken shells? A: These stuffed shells pair well with a variety of side dishes, including garlic bread, a crisp green salad, or roasted vegetables. You can also serve them with a side of ranch or blue cheese dressing for dipping.

Q: Can I make this recipe keto-friendly? A: Yes, you can make a keto-friendly version of this recipe by using shredded cooked chicken, full-fat ricotta cheese, and a sugar-free buffalo sauce. Instead of pasta shells, you can use cooked spaghetti squash or zucchini noodles as a low-carb alternative.

In summary, our Stuffed Buffalo Chicken Shells recipe offers a delightful combination of bold flavors and comforting textures that are sure to satisfy your cravings. Whether you’re hosting a dinner party or enjoying a cozy meal at home, these stuffed shells are a guaranteed crowd-pleaser. With simple ingredients and easy-to-follow instructions, you can whip up this delicious dish in no time. So gather your ingredients, preheat your oven, and get ready to indulge in a culinary masterpiece that will leave your taste buds tingling!