Buffalo Chicken Stuffed Shells
These Buffalo chicken stuffed shells are full of shredded Buffalo chicken and ricotta and Colby Jack cheese, then drizzled with ranch!
Servings 6 Servings
Calories 730kcal
Equipment
- measuring cups and spoon
- Shredding claws or 2 forks
- large mixing bowl
- 13x9 baking dish
- Large spoon for stuffing the shells
Ingredients
- 21 jumbo pasta shells
- ½ cup plus 2 tablespoons buffalo wing sauce
- 1 cup ricotta cheese
- 1 cup Mozzarella cheese (optional)
- 1 egg
- 1 tablespoon powdered ranch dressing mix
- 3 cups shredded cooked chicken breast
- 4 cups shredded colby jack cheese divided
- 1 cup ranch dressing
- Scallions for garnish
Instructions
- Preheat oven to 350 degrees.
- Cook pasta as directed on package until al dente and rinse with cool water.
- Spray 13x9-inch glass baking dish with cooking spray.
- Spread 2 tablespoons of the wing sauce over bottom of baking dish.
- In a large bowl, mix the ½ cup wing sauce, ricotta cheese, egg, powdered ranch, chicken and 2 cups of the cheese until just combined.
- Start filling the shells and evenly divide the filling among the 21 shells and place them in the pan.
- Cover with foil and bake for 30 minutes.
- Remove the foil and top with 1 cup mozzarella cheese and the rest of the Colby Jack cheese , Bake uncovered 5 minutes longer or until cheese is melted.
- Top with a drizzle of hot sauce, ranch salad dressing and scallions.
- Serve!
Notes
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Serving: 1Serving | Calories: 730kcal | Carbohydrates: 8g | Protein: 45g | Fat: 57g | Saturated Fat: 25g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 15g | Trans Fat: 0.003g | Cholesterol: 195mg | Sodium: 1790mg | Potassium: 352mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 1141IU | Calcium: 712mg | Iron: 2mg