Buffalo Chicken Stuffed Shells Recipe

Name: Buffalo Chicken Stuffed Shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil, plus more for baking dish; 1/2 cup yellow onion, finely diced; 1/4 cup celery, finely diced; 1/4 cup carrot, finely diced; 2 cups shredded cooked chicken, roughly chopped; 1 1/4 cups buffalo, sauce (recipe follows); 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 cup ricotta cheese; 1/2 cup parmesan cheese, divided; 1/2 cup blue cheese, divided; 1 cup shredded mozzarella cheese, divided; 1 large egg, lightly beaten; 18 cooked jumbo pasta shells; 1/4 cup ranch dressing; 2 tablespoons thinly sliced scallion tops (garnish); Buffalo Sauce; 3/4 cup hot sauce (Frank's Red Hot); 8 tablespoons butter, cut into pieces; 1 tablespoon white wine vinegar; 1/4 teaspoon kosher salt; 1/8 teaspoon ground black pepper

Servings: persons

2 tablespoons olive oil, plus more for baking dish
1/2 cup yellow onion, finely diced
1/4 cup celery, finely diced
1/4 cup carrot, finely diced
2 cups shredded cooked chicken, roughly chopped
1 1/4 cups buffalo, sauce (recipe follows)
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup ricotta cheese
1/2 cup parmesan cheese, divided
1/2 cup blue cheese, divided
1 cup shredded mozzarella cheese, divided
1 large egg, lightly beaten
18 cooked jumbo pasta shells
1/4 cup ranch dressing
2 tablespoons thinly sliced scallion tops (garnish)
Buffalo Sauce
3/4 cup hot sauce (Frank's Red Hot)
8 tablespoons butter, cut into pieces
1 tablespoon white wine vinegar
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper

1
Preheat oven to 400 degrees F. Heat olive oil in a medium skillet over medium heat. Cook onion, celery and carrot until vegetables are softened, about 5 minutes. Stir in shredded.
2
chicken, 1/4 cup buffalo sauce, salt and pepper. Set aside to cool slightly.
3
In a large bowl, stir to combine ricotta cheese, 1/4 cup parmesan cheese, 1/4 cup blue cheese, 1/2 cup mozzarella cheese and egg. Fold in chicken and vegetable mixture until combined.
4
Lightly coat an 7x10 baking dish with olive oil. Spoon 1/4 cup buffalo sauce into the bottom of the dish. Fill shells with chicken and cheese mixture and arrange in prepared baking dish. Top evenly with 1/2 cup buffalo sauce, 1/4 cup parmesan cheese, 1/4 cup blue cheese and 1/2 cup mozzarella cheese. Bake for 25 minutes.
5
Top shells with remaining buffalo sauce, a drizzle of ranch dressing and sliced scallions.
6
To Make the Buffalo Sauce:
7
Combine all ingredients in a small saucepan over medium high heat. Whisk until butter is completely melted. See aside to cool.

2486

kcal

Calories

Fat

342

Carbs

123

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 2 tablespoons olive oil, plus more for baking dish, 1/2 cup yellow onion, finely diced, 1/4 cup celery, finely diced, 1/4 cup carrot, finely diced, and more.

Yes, Buffalo Chicken Stuffed Shells falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Buffalo Chicken Stuffed Shells

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