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Buffalo Chicken Stuffed Shells

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Buffalo Chicken Stuffed Shells
  • Prep Time 30 min
  • Total Time 1 hr 5 min
  • Servings 6
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Fan of Buffalo wings? Then you'll love this family friendly twist stuffed in jumbo pasta shells and covered with cheese.

Ingredients

Shells

18
jumbo pasta shells
1/2
cup Frank's™ RedHot™ Buffalo Wings Sauce
1
cup part-skim ricotta cheese
1
egg, slightly beaten
3
cups diced cooked chicken breast
1/2
cup shredded reduced-fat mozzarella cheese (2 oz)

Topping

1
cup shredded reduced-fat mozzarella cheese (4 oz)
1/2
cup quartered grape tomatoes
2
tablespoons chopped green onions (2 medium)
1/4
cup blue cheese crumbles

Directions

  • 1 Heat oven to 350°F. Cook pasta as directed on package without added salt until tender. Rinse with cool water; drain. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Drizzle 2 tablespoons of the Buffalo sauce over bottom of baking dish; spread evenly.
  • 2 Meanwhile, in medium bowl, mix ricotta cheese and egg until well blended. Add chicken, remaining Buffalo sauce and 1/2 cup mozzarella cheese.
  • 3 Spoon about 3 tablespoons chicken mixture into each cooked pasta shell. Place in baking dish, filling side up. Cover tightly with foil.
  • 4 Bake 30 to 35 minutes or until filling is hot and meat thermometer inserted in center of chicken mixture reads 160°F. Sprinkle with 1 cup mozzarella cheese. Bake uncovered 5 minutes longer or until cheese is melted.
  • 5 Sprinkle with tomatoes, green onions and blue cheese. Serve immediately.
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Tips  

You will need about 1 1/2 pounds of uncooked chicken breast for 3 cups cooked chopped.

This casserole would be wonderful served with a crisp salad topped with fat-free or reduced-fat ranch dressing.

Nutrition Information 
No nutrition information available for this recipe
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