Sunday, June 12, 2011

Buffalo Chicken Stuffed Shells

  • 24 Pasta Shells, Cooked according to package directions
  • 2 chicken breasts, cooked and shredded (or diced)
  • 1/3 cup Frank's Red Hot sauce
  • 1/4 cup Ranch Dressing or Blue Cheese Dressing
  • 1 cup Ricotta Cheese
  • 1 egg, beaten
  • 1/2 cup Cheddar Cheese
  • 1/2 cup Mozzarella Cheese
  • 1/2 tsp salt
  • Vegetable Oil
  • Extra Cheese for sprinkling on top of shells

  1. Preheat oven to 400 degrees F.
  2. Mix together all ingredients except the pasta and oil in a large bowl.
  3. Grease the bottom of an square baking dish (8x8 or 9x9) with vegetable oil (spray works too!)
  4. Fill each of the shells with chicken mixture.  Place the shells in the baking dish, seam side up.
  5. Sprinkle with extra cheddar and mozzarella cheese.
  6. Cover with aluminum foil.
  7. Bake for 30 minutes, covered.  Uncover and bake for an additional 5-10 minutes, until browned and bubbly on top.
  8. Serve with a big green salad and some extra Red Hot sauce and Ranch/Blue Cheese.  They would also be good as an appetizer!
  9. Double the recipe to use a whole box of shells.

My review:  These rocked!  I really liked these.  I think they would make a great appetizer too.  We had them as a meal with a big green salad.  Pretty tasty!  If you like buffalo wings, you will like this new take on them!  Delicious!  They were also incredibly easy and quick to make.  You could make them ahead the night before and just pop them in the oven when you want them.