Creamy Buffalo Chicken Stuffed Shells (Print-Friendly Version)
Buffalo chicken, ricotta, and mozzarella fill tender shells for a quick, crowd-pleasing dinner that’s perfect when you’re craving comfort food this month—one to keep handy.
# Ingredients You’ll Need:
→ Stuffed Shells Filling
01 -
12 jumbo pasta shells
02 -
2 cups cooked chicken, shredded
03 -
4 ounces cream cheese, softened
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1 cup ricotta cheese
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1 cup mozzarella cheese, shredded
06 -
1/2 cup buffalo sauce
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1 teaspoon garlic powder
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1/4 cup ranch dressing
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1/4 cup green onions, chopped
# How to Make It:
01 -
Preheat oven to 375°F (190°C) and lightly grease a baking dish.
02 -
Cook jumbo pasta shells in a large pot of boiling salted water according to package directions until al dente. Drain and set aside.
03 -
In a mixing bowl, combine shredded chicken, softened cream cheese, ricotta cheese, half of the shredded mozzarella, buffalo sauce, garlic powder, ranch dressing, and chopped green onions. Mix thoroughly until fully blended.
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Fill each cooked pasta shell generously with the buffalo chicken mixture.
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Place stuffed shells evenly into the prepared baking dish.
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Sprinkle the remaining mozzarella cheese over the filled shells.
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Bake uncovered at 375°F (190°C) for 30 to 45 minutes, or until the cheese is melted and bubbly and the filling is heated through.
08 -
Garnish with extra chopped green onions before serving if desired.
# Extra Suggestions:
01 -
For best results, use rotisserie chicken for added moisture and flavor.