Buffalo Chicken Stuffed Shells
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Description
This is a hit for football Sundays. For a thicker stuffing, drain ricotta overnight. Serve with ranch and blue cheese dressing for dipping.
Ingredients
- 1 pound ground chicken
- ¼ cup butter
- 1 cup cayenne pepper sauce (such as Frank's® RedHot®)
- 1 (16 ounce) container whipped ricotta cheese
- cooking spray
- 1 (16 ounce) package jumbo pasta shells
- 1 (8 ounce) package shredded Cheddar-Monterey Jack cheese blend
- salt and ground black pepper to taste
Directions
- 1. Heat a large skillet over medium-high heat. Cook and stir ground chicken in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
- 2. Melt butter in the skillet with the cooked chicken. Stir cayenne pepper sauce into the chicken mixture and remove from heat.
- 3. Squeeze as much moisture from the ricotta cheese using a cheese cloth or paper towels; put drained cheese in a large bowl. Add chicken mixture to the cheese and stir. Refrigerate until completely chilled, 3 to 4 hours.
- 4. Preheat oven to 375 degrees F (190 degrees C). Prepare a 13x9-inch baking dish with cooking spray.
- 5. Bring a large pot of lightly salted water to a boil. Cook pasta shells in the boiling water until cooked through but firm to the bite, about 10 minutes; drain. Rinse with cold water until no longer hot; drain.
- 6. Spoon chicken mixture into cooked pasta shells and arrange into the prepared baking dish. Sprinkle Cheddar-Monterey Jack cheese blend over the stuffed shells; season with salt and pepper.
- 7. Bake in preheated oven until the cheese is slightly melted and the stuffing is hot in the middle, 15 to 20 minutes.
Nutrition Facts
serving: 6 servings
calories: 698 kcal
carbohydrates: 62.8 g
protein: 44.4 g
saturated fat: 18.2 g
cholesterol: 126.3 mg
sodium: 1452.5 mg
fiber: 2.5 g
sugar: 2.7 g
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