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Creamy Buffalo Chicken Stuffed Shells

Tender pasta shells filled with creamy buffalo chicken mixture and baked until bubbly
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 12 jumbo pasta shells
  • 2 cups cooked chicken shredded
  • 1/2 cup buffalo sauce
  • 1 cup ricotta cheese
  • 1 cup mozzarella cheese shredded
  • 4 ounces cream cheese softened
  • 1 teaspoon garlic powder
  • 1/4 cup ranch dressing
  • 1/4 cup green onions chopped

Equipment

  • large bowl
  • baking dish
  • Aluminum foil

Method
 

  1. Preheat your oven to 375°F (190°C)
  2. Cook the jumbo pasta shells according to package instructions and set aside
  3. In a large bowl, combine shredded chicken, buffalo sauce, ricotta cheese, mozzarella cheese, softened cream cheese, and garlic powder. Stir until well combined and creamy
  4. Fold in ranch dressing to balance the heat of the buffalo sauce
  5. Gently fill each cooked jumbo shell with the creamy buffalo chicken mixture
  6. Arrange the stuffed shells in a greased baking dish without overcrowding
  7. Cover the dish with foil and bake for 25 minutes or until heated through and cheese is melted and bubbly
  8. Garnish with extra shredded cheese or chopped green onions before serving

Notes

You can prepare these stuffed shells in advance and refrigerate them for up to 24 hours before baking. They can also be frozen for up to three months. If baking from cold, add a few extra minutes to the baking time.
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