Buffalo Chicken Stuffed Shells – a delicious recipe with pasta shells, marinara sauce, buffalo wing sauce, chicken breasts, cheese, egg substitute. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Cook pasta shells according to package in boiling, salted water, until al dente. Drain water and allow to cool to the touch. Combine marinara and buffalo wing sauce in a bowl. In another bowl, combine shredded chicken, egg substitute, and cottage cheese until well-combined.
2
Spread 1 cup sauce on the bottom of two 8x8 baking dishes. Stuff shells with chicken mixture, about 1 Tablespoon per shell. Place in sauce-covered dish. Cover shells with remaining sauce and sprinkle with shredded Mozzarella. Bake at 350F about 30 minutes or until heated through and cheese is melted. IF desired, sprinkle with blue cheese crumbles (calories extra).
3
Freezing Directions:
4
Prepare as above, except DO NOT bake. Instead, cover with foil, label, and freeze. To serve: Thaw in fridge. Bake at 350F about 30 minutes or until heated through and cheese is melted. IF desired, sprinkle with blue cheese crumbles (calories extra).
1091
kcal
Calories
52
g
Fat
66
g
Carbs
88
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 12 ounces jumbo pasta shells, 2 1/2 cups marinara sauce, 1/2 cup buffalo wing sauce (more or less depending on heat preference), 2 cups shredded shredded boneless skinless chicken breasts, 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.
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