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This buffalo chicken cheesesteak stuffed shells recipe brings together the spicy kick of buffalo wings with the comforting embrace of stuffed pasta. Perfect for game day gatherings or when you need to feed a hungry crowd, these shells deliver all the flavor of your favorite sports bar appetizers in a satisfying main dish.
I first made these stuffed shells for a playoff game party last year. They disappeared faster than any other dish on the table and even the blue cheese skeptics came back for more. It turned into an instant classic among my friends.
Ingredients
- Jumbo pasta shells: check for boxes with whole unbroken shells and cook just shy of al dente so they do not fall apart
- Ground chicken: a lighter alternative to beef that still feels hearty
- Buffalo sauce: Frank's RedHot keeps the flavor classic but use any favorite
- Cream cheese: balances the heat and makes the filling extra creamy
- Blue cheese crumbles: provides tang and those recognizable buffalo notes
- Shredded mozzarella cheese: makes everything gooey and stretchy
- Bell pepper: adds natural sweetness and bright color to offset the spice
- Onion: gives aromatic depth for a more layered flavor
- Garlic cloves: use fresh for a strong fragrant punch
- Olive oil: a flavorful base for sautéing the veggies
- Green onions: slice thin for a bright finish just before serving
Step-by-Step Instructions
- Prepare The Pasta:
- Cook the jumbo shells for exactly 2 minutes less than the package directions suggest. This undercooking ensures they remain firm enough to stuff without tearing. After draining, spread them out on a baking sheet to prevent sticking together while you prepare the filling.
- Create The Filling Base:
- Heat 2 tablespoons of olive oil in a large skillet over medium heat until it shimmers. Add the diced onion and bell pepper and cook for about 5 minutes. The vegetables should be translucent but still maintain some texture and no browning.
- Brown The Chicken:
- Add minced garlic to the skillet and stir for just 30 seconds until fragrant. Add the ground chicken and break it up with a wooden spoon. Cook for about 7 minutes until no pink remains. Keeping the meat broken up ensures a creamy not chunky filling.
- Finish The Filling:
- Lower the heat and add buffalo sauce. Stir thoroughly so everything gets an even coating. Drop in the cream cheese in pieces and stir until completely melted and incorporated. The mixture will become creamy and bright orange. Allow filling to cool for 10 minutes before moving forward.
- Assemble And Bake:
- In a large bowl combine the cooled filling with blue cheese crumbles and half the mozzarella. Taste and adjust seasoning if needed. Gently fill each pasta shell with a generous tablespoon of the mixture and arrange in a greased baking dish. Sprinkle the remaining mozzarella over the top. Cover tightly with foil and bake as directed.
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The secret to exceptional stuffed shells is that last burst of baking without foil. That golden bubbly cheese crust turns irresistibly crispy and contrasts with the soft pasta and creamy filling underneath. My family raves about the corners where the cheese gets extra caramelized.
Make Ahead Magic
This recipe is an absolute lifesaver when prepping for busy weeks or special events. Assemble the shells up to 24 hours ahead and refrigerate covered. Take the chill off before baking for the best texture. You will find the flavors deepen overnight and taste even better than on day one.
Heat Level Customization
Buffalo sauce can range from gentle to fiery. To keep everyone happy, consider dividing your filling and making one section hotter with extra buffalo sauce. Mark the spiciest shells with a little extra cheese or place them on one side of the dish. You can always offer more sauce on the side so everyone controls their own spice adventure.
Creative Serving Suggestions
Think beyond dinner plates. For a party, arrange two or three shells in individual ramekins for an easy hand-held appetizer. Serve with crunchy celery and carrot sticks plus cool dips like ranch and extra blue cheese. These touches really complete the buffalo wing theme and elevate your presentation.
Common Queries
- → Can I swap ground chicken for another kind of protein?
Of course! Ground turkey, beef, or shredded chicken are great options to change things up.
- → How do I tone down the heat in this dish?
If you want less spice, go for a mild buffalo sauce or mix in some extra cream cheese. You can also just use less buffalo sauce overall.
- → What should I serve on the side?
This dish pairs well with a fresh salad, some crunchy garlic bread, or roasted veggies for a complete plate.
- → Can I get this ready ahead of time?
Yes, you can assemble the shells, store them in the fridge with a tight cover, and pop them in the oven within 24 hours.
- → Is it okay to freeze them before baking?
Definitely! Assemble the shells, cover them with foil, and freeze. Bake them straight from the freezer with a little extra time in the oven.
- → What can I use instead of blue cheese?
If blue cheese isn’t your thing, feta, goat cheese, or just extra mozzarella are great replacements.