Creamy Buffalo Chicken Stuffed Shells
A quick and easy dish featuring jumbo pasta shells filled with creamy, spicy buffalo chicken and topped with melted cheese and green onions.
Ingredients
Main Ingredients
- 12 pieces jumbo pasta shells
- 2 cups cooked chicken, shredded Use rotisserie chicken for convenience.
- ½ cup buffalo sauce Adjust spice level to taste.
- 1 cup ricotta cheese Can substitute with vegan cheese.
- 1 cup mozzarella cheese, shredded Use vegan mozzarella as an alternative.
- 4 ounces cream cheese, softened Vegan cream cheese can be used.
- 1 teaspoon garlic powder
- ¼ cup ranch dressing Can use dairy-free ranch.
- ¼ cup green onions, chopped For garnish.
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Gather all your ingredients and tools.
- In a large pot, bring water to a boil. Add salt and cook the jumbo pasta shells according to package instructions (about 9-11 minutes) until al dente. Drain and set aside.
- In a large mixing bowl, combine shredded chicken and buffalo sauce until the chicken is coated.
- Mix in ricotta, mozzarella, cream cheese, and garlic powder until creamy and smooth.
- Fold in the ranch dressing to the mixture.
Assembly
- Stuff each cooked jumbo shell with the buffalo chicken mixture.
- Place the filled shells in a greased baking dish in a single layer.
Baking
- Cover the dish with aluminum foil and bake for 25 minutes or until the cheese is melted and bubbly.
- Garnish with extra shredded cheese and chopped green onions before serving.
Serving
- Serve immediately and enjoy!
Notes
For leftovers, store in an airtight container in the fridge for 3-4 days. Can freeze unbaked shells layered with parchment paper for longer storage.