Stuffed Buffalo Chicken Shells

Description of this recipe: Indulge in a flavorful and satisfying meal with these Stuffed Buffalo Chicken Shells. Large pasta shells are generously filled with a creamy, spicy blend of shredded chicken, ricotta cheese, and tangy Buffalo sauce, then baked to golden, cheesy perfection. This is a twist on classic comfort food that’s sure to become a family favorite.

Why you will love this recipe: This recipe is a winner for several reasons. First, it’s incredibly flavorful, combining the comforting elements of pasta with the bold kick of Buffalo chicken. The creamy ricotta provides a delightful contrast to the spicy sauce, while the Monterey Jack cheese melts into a gooey, irresistible blanket. Second, it’s relatively easy to make, especially if you already have cooked shredded chicken on hand. It’s also a great way to use up leftover chicken. Finally, it’s a crowd-pleaser, perfect for weeknight dinners, potlucks, or casual gatherings. The stuffed shells are a fun and interactive dish that everyone will enjoy.

Introduction

Stuffed pasta shells have always held a special place in my heart. As a food blogger and cookbook author, I’m constantly searching for ways to elevate classic dishes, and this Stuffed Buffalo Chicken Shells recipe is a prime example. It takes the familiar comfort of pasta and infuses it with the zesty, addictive flavor of Buffalo chicken wings. Forget messy wings; this is a more sophisticated (and less messy!) way to enjoy that iconic flavor combination.

What started as a late-night craving has evolved into a recipe that I’m truly proud to share. I’ve meticulously tested and refined each step to ensure that the flavors are perfectly balanced and the process is as streamlined as possible. The key to a great stuffed shell is finding that ideal harmony between the filling, the pasta, and the sauce. In this case, the creamy ricotta cheese acts as a counterpoint to the spicy Buffalo sauce, while the Monterey Jack cheese adds a mellow richness that ties everything together. The pasta shells themselves serve as a vessel for all this deliciousness, creating a satisfying and complete meal.

This recipe is also surprisingly versatile. You can easily customize the level of spiciness by adjusting the amount of Buffalo sauce, and you can substitute other cheeses based on your preferences. I’ve even experimented with adding diced celery or blue cheese crumbles to the filling for an extra layer of flavor and texture. But the core of the recipe—the combination of chicken, ricotta, Buffalo sauce, and pasta—remains the same. It’s a formula that works, and it’s one that I’m confident you’ll love.

Ingredients:

3 cups shredded chicken: Pre-cooked chicken is the most convenient option. Rotisserie chicken, boiled chicken, or baked chicken all work well. Make sure the chicken is shredded into bite-sized pieces.
1 (16 oz) ricotta cheese, whipped: Using whipped ricotta cheese is essential for a light and airy filling. If you can’t find whipped ricotta, you can whip regular ricotta in a food processor until smooth. Removing excess liquid from ricotta is crucial to prevent a watery filling. Use cheesecloth to squeeze it out.
1/4 cup unsalted butter: The butter adds richness and helps to create a smooth and flavorful sauce when combined with the Buffalo sauce.
1 cup Buffalo sauce (like Frank’s Red Hot): Frank’s Red Hot is a classic choice, but feel free to use your favorite Buffalo sauce. Adjust the amount of sauce to your desired level of spiciness. For a milder version, use half the amount of Buffalo sauce and add some milk or chicken broth to thin it out.
16 oz large shell pasta: Choose large pasta shells specifically designed for stuffing. Conchiglie are a great option. Cook the pasta until it’s just shy of al dente, as it will continue to cook in the oven.
Salt and pepper to taste (optional): Seasoning is important, but taste the filling before adding salt, as the Buffalo sauce can be quite salty already.
2 cups Monterey Jack cheese: Monterey Jack cheese melts beautifully and has a mild flavor that complements the other ingredients. You can substitute it with mozzarella, provolone, or a blend of cheeses.

Preparation:

Step 1: Reheat shredded chicken: Place the shredded chicken in a large skillet over medium heat. Gently reheat the chicken for a few minutes until it’s warmed through. This step ensures that the chicken is at a safe temperature and ready to absorb the flavors of the Buffalo sauce. It’s important to reheat the chicken slowly and evenly to prevent it from drying out. You can add a tablespoon of chicken broth to the skillet if the chicken seems dry.

Step 2: Melt butter and combine with Buffalo sauce: Add the butter to the skillet with the chicken. Allow the butter to melt completely, then stir in the Buffalo sauce. Mix well to ensure that the chicken is evenly coated with the buttery Buffalo sauce. This creates a flavorful base for the filling. Reduce heat if the sauce starts to splatter too much.

Step 3: Squeeze ricotta and mix: Prepare the ricotta cheese by squeezing out any excess liquid using cheesecloth. This prevents the filling from becoming watery and ensures a creamy texture. Combine the squeezed ricotta cheese with the chicken and Buffalo sauce mixture in a large bowl. Mix well until everything is evenly incorporated. Cover the bowl and refrigerate the mixture for at least 3 hours, or preferably overnight. This allows the flavors to meld together and the filling to firm up, making it easier to stuff the shells.

Step 4: Cook pasta shells: While the chicken mixture chills, cook the large shell pasta in lightly salted boiling water according to the package directions, but cook it until just before al dente. This means that the pasta should still be slightly firm to the bite. Drain the pasta thoroughly and set it aside to cool slightly. Cooking the pasta slightly under ensures it doesn’t become mushy during baking. Rinse it with cold water to prevent sticking.

Step 5: Preheat oven, fill shells, and bake: Preheat the oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with nonstick cooking spray. This prevents the shells from sticking to the dish during baking. Remove the chilled chicken and ricotta mixture from the refrigerator. Use a cookie scoop or a spoon to fill each pasta shell with the mixture. Arrange the filled shells in the prepared baking dish. Sprinkle the Monterey Jack cheese evenly over the top of the shells. Bake for 15-20 minutes, or until the cheese is melted and bubbly and the shells are heated through. Be careful not to overbake, as the shells can become dry.

COOKING Rating:

Ease of Preparation: Medium. While there are a few steps involved, none of them are particularly difficult.
Flavor Complexity: High. The combination of creamy, spicy, and savory flavors is incredibly satisfying.
Time Commitment: Medium. The chilling time for the filling adds to the overall time, but the active cooking time is relatively short.
Ingredient Availability: High. All of the ingredients are readily available at most grocery stores.
Kid-Friendliness: Medium. The spiciness of the Buffalo sauce may be too much for some children, but you can easily adjust the amount to make it milder.

Serving Suggestions:

Serve the Stuffed Buffalo Chicken Shells warm as a main course.
Garnish with chopped fresh parsley or chives for a pop of color.
Serve with a side salad, such as a Caesar salad or a simple green salad with vinaigrette.
Crumbled blue cheese or a drizzle of ranch dressing can add extra flavor.
A side of garlic bread or crusty rolls is perfect for soaking up the delicious sauce.

Tips:

To save time, use pre-cooked shredded chicken, such as rotisserie chicken.
Make the filling ahead of time and store it in the refrigerator for up to 2 days.
Cook the pasta shells al dente to prevent them from becoming mushy during baking.
Don’t overfill the shells, or the filling will spill out during baking.
If you want a more intense Buffalo flavor, add a tablespoon or two of hot sauce to the chicken mixture.
Experiment with different cheeses, such as mozzarella, provolone, or a blend of cheeses.
Add diced celery or blue cheese crumbles to the filling for an extra layer of flavor and texture.
For a spicier version, use pepper jack cheese instead of Monterey Jack.
If you don’t have cheesecloth, you can use a fine-mesh sieve to drain the ricotta cheese.

Prep Time:

20 minutes

Cook Time:

30 minutes

Total Time:

50 minutes (plus chilling time)

Nutritional Information:

(Note: Nutritional information is an estimate and will vary based on specific ingredients and portion sizes.)
Calories: Approximately 450-550 per serving
Protein: Approximately 30-40 grams per serving
Sodium: Approximately 800-1000 mg per serving

Conclusion

These Stuffed Buffalo Chicken Shells are a guaranteed crowd-pleaser, combining the comforting elements of pasta with the bold kick of Buffalo chicken. The creamy ricotta and melted Monterey Jack cheese create a perfect balance of flavors and textures. Whether you’re looking for a weeknight dinner idea, a potluck dish, or a fun meal to share with friends, this recipe is sure to deliver. So, gather your ingredients, preheat your oven, and get ready to enjoy a delicious and satisfying comfort food experience!

Q&A about Stuffed Buffalo Chicken Shells:

Q1: Can I make this recipe ahead of time?

A: Absolutely! In fact, I highly recommend it. You can prepare the filling up to two days in advance and store it in the refrigerator. You can also stuff the shells a day ahead and refrigerate them, unbaked, covered tightly with plastic wrap. Just be sure to add a few extra minutes to the baking time to ensure they’re heated through. This is a great way to break up the work and make it even easier to get dinner on the table.

Q2: I don’t like Frank’s Red Hot. Can I use a different Buffalo sauce?

A: Definitely! Frank’s Red Hot is a classic, but feel free to use your favorite Buffalo sauce. There are so many great options available, from mild to extra spicy. Experiment with different brands to find one that you truly love. Just keep in mind that some sauces are thicker or thinner than others, so you might need to adjust the amount slightly to get the right consistency.

Q3: I’m not a big fan of ricotta cheese. Can I substitute it with something else?

A: While ricotta cheese contributes a unique creaminess and texture to the filling, you can substitute it with cream cheese, cottage cheese (drained well), or even a blend of mascarpone and Parmesan cheese. Just be aware that the flavor and texture of the filling will be slightly different. Taste as you go and adjust the seasonings accordingly.

Q4: Can I freeze the stuffed shells?

A: Yes, you can freeze the stuffed shells, either baked or unbaked. To freeze unbaked shells, arrange them in a freezer-safe container and freeze for up to 2 months. When ready to bake, thaw them in the refrigerator overnight and bake as directed. To freeze baked shells, let them cool completely, then arrange them in a freezer-safe container and freeze for up to 2 months. Reheat in the oven at 350°F (175°C) until heated through.

Q5: How can I make this recipe less spicy?

A: There are several ways to reduce the spiciness of this recipe. First, use a milder Buffalo sauce or reduce the amount of Buffalo sauce in the filling. You can also add a dollop of sour cream or plain yogurt to the filling to cool it down. Serving the stuffed shells with a side of ranch dressing or blue cheese dressing can also help to balance the heat. Finally, choose a milder cheese, such as mozzarella, instead of Monterey Jack.