The Best Buffalo Stuffed Shells Recipe

Buffalo Stuffed Shells are a fantastic fusion of Italian and American flavors, combining the spicy kick of buffalo chicken with the comforting, cheesy goodness of stuffed pasta shells. This recipe is perfect for game day, family dinners, or any occasion where you want to impress your guests with a unique and delicious dish. Let’s dive into making the best Buffalo Stuffed Shells you’ll ever taste!

Ingredients

To make these mouthwatering Buffalo Stuffed Shells, you’ll need:

• Main Ingredients:
  • 20 jumbo pasta shells
  • 2 cups cooked, shredded chicken
  • 1 cup buffalo sauce
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup crumbled blue cheese (optional)
  • 1 egg
  • 1/4 cup chopped green onions
  • 1/4 cup chopped fresh parsley
• Seasoning and Sauce Ingredients:
  • 1 cup heavy cream
  • 1/2 cup buffalo sauce (additional)
  • 1 cup grated Parmesan cheese
  • 3 cloves garlic, minced
  • 2 tablespoons butter
  • Salt and pepper to taste

Preparation

Cooking the Pasta Shells:

1. In a large pot of boiling salted water, cook the jumbo pasta shells according to the package instructions until al dente.
2. Drain and rinse the shells under cold water to stop the cooking process. Lay them flat on a baking sheet to prevent sticking.

Prepping the Chicken:

1. If not already done, cook and shred the chicken. You can use leftover chicken or rotisserie chicken for convenience.

Making the Buffalo Chicken Filling:

Combining the Ingredients:

1. In a large bowl, combine the shredded chicken, buffalo sauce, ricotta cheese, shredded mozzarella cheese, shredded cheddar cheese, crumbled blue cheese (if using), egg, green onions, and chopped parsley.
2. Mix well until all ingredients are evenly incorporated.

Achieving the Perfect Creamy Texture:

1. Ensure the mixture is creamy and well-combined, adjusting the amount of buffalo sauce to achieve your desired level of creaminess and spice.

Assembling the Stuffed Shells:

Stuffing the Shells:

1. Using a spoon, fill each jumbo pasta shell with a generous amount of the buffalo chicken mixture.

Arranging in the Baking Dish:

1. Arrange the stuffed shells in a prepared baking dish, seam-side up.

Making the Buffalo Sauce:

Ingredients for the Sauce:

1. In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant.
2. Stir in the heavy cream and additional buffalo sauce, bringing to a simmer.

Steps to a Smooth and Flavorful Sauce:

1. Gradually add the grated Parmesan cheese, stirring continuously until the cheese is melted and the sauce is smooth and thickened. Season with salt and pepper to taste.

Baking the Stuffed Shells:

Preparing the Baking Dish:

1. Preheat your oven to 375°F (190°C). Pour about 1/2 cup of the creamy buffalo sauce into the bottom of a baking dish to prevent sticking.

Baking Time and Temperature:

1. Arrange the stuffed shells in the baking dish and pour the remaining creamy buffalo sauce over the top.
2. Cover the dish with foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10 minutes until the top is golden and bubbly.

Serving Suggestions

Side Dishes to Complement:

1. Serve with a side salad, garlic bread, or steamed vegetables to complete the meal.

Presentation Tips:

1. Garnish with extra chopped parsley and a sprinkle of Parmesan cheese for a beautiful presentation.

Storage Tips

Keeping Leftovers Fresh:

1. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:

1. Reheat in the oven at 350°F (175°C) for about 15 minutes or until warmed through, or in the microwave for a quick option.

Variations

Different Proteins and Fillings:

1. Try using ground turkey, shredded beef, or even a plant-based meat substitute for a different take on this recipe.

Adding Vegetables:

1. Incorporate sautéed spinach, mushrooms, or bell peppers for added nutrition and flavor.

Tips for Success

Ensuring Even Filling:

1. Spread the filling evenly in the shells to ensure consistent rolling and cooking.

Balancing the Flavors:

1. Adjust the amount of buffalo sauce and cheeses to achieve your preferred balance of spiciness and creaminess.

FAQs

1. Can I Make This Recipe Ahead of Time?
   • Yes, you can assemble the stuffed shells and refrigerate them for up to 24 hours before baking.
2. How Do I Store Leftovers?
   • Store leftovers in an airtight container in the refrigerator for up to 3 days.
3. Can I Use Store-Bought Buffalo Sauce?
   • Absolutely, store-bought buffalo sauce works great and saves time.
4. How Do I Adjust the Spiciness?
   • Adjust the amount of buffalo sauce or add a bit of hot sauce for extra heat.
5. What If I Don’t Have All the Ingredients?
   • You can make some substitutions, such as using different types of cheese or adding other favorite ingredients.

Conclusion

Buffalo Stuffed Shells are a fantastic way to enjoy the flavors of buffalo chicken in a new and exciting form. With their creamy, cheesy filling and the perfect amount of spice, these stuffed shells are sure to become a favorite at your dinner table. Try this recipe and enjoy a deliciously comforting meal that’s easy to prepare and full of flavor!

Yield: 4

The Best Buffalo Stuffed Shells Recipe

Print

Buffalo Stuffed Shells are a fantastic way to enjoy the flavors of buffalo chicken in a new and exciting form. With their creamy, cheesy filling and the perfect amount of spice, these stuffed shells are sure to become a favorite at your dinner table. Try this recipe and enjoy a deliciously comforting meal that's easy to prepare and full of flavor!

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Ingredients

• 20 jumbo pasta shells
• 1 15 ounce package of ricotta cheese
• 1/2 cup blue cheese crumbled
• 1/3 cup mozzarella cheese shredded
• 1 packet of Ranch Dressing and Seasoning Mix
• 1/3 cup hot sauce such as Frank’s Original Buffalo Wing Sauce
• 1 egg
• 1/4 cup chopped green onions
• 1 pound shredded cooked chicken breast

Instructions

• Preheat the oven to 350 degrees F. Spray a 9×13 casserole dish with nonstick cooking spray.
• Cook the pasta shells according to package directions but take them out 1 minute before they are finished. Drain and rinse with cold water. Set aside.
• While the pasta shells are boiling, in a large bowl combine the ricotta, blue cheese, mozzarella, green onion, ranch dressing seasoning mix, buffalo wing sauce and egg. Add the cooked chopped chicken and stir to combine evenly.
• Fill each shell with a tablespoonful of the chicken and ricotta mixture and place each in the prepared casserole dish. Sprinkle additional mozzarella, blue cheese, and buffalo wing sauce over the top.
• Bake at 350 degrees for about 20 to 25 minutes.
• Top with additional chopped green onions. Serve hot with extra buffalo wing sauce.