Ingredients
- 3 cups shredded chicken
- 1 -16 ounce ricotta cheese, whipped
- ¼ cup butter, unsalted
- 1 cup your choice Buffalo Flavor Sauce, such as Frank’s Red Hot
- 16 ounces large shell pasta
- Salt and pepper to taste, (optional)
- 2 cups Monterey Jack cheese
How To Make Stuffed Buffalo Chicken Shell
- Reheat the shredded chicken in a skillet for just a few minutes
- Melt in the butter with the shredded chicken and add in the cayenne pepper
- Using a cheesecloth, squeeze as much of the liquid as possible from the ricotta cheese.
- In a bowl, place the cheese in and add the shredded chicken
- Refrigerate this mix for at least 3 hours.
- Cook the large shell pasta in lightly salted water, do not cook until al dente’, you want the pasta still slightly firm
- Drain the pasta
- Preheat the oven to 350*
- Lightly spray a 9×13 pan with nonstick spray
- Using a cookie scoop, fill each shell with some of the filling
- Place the shells into the prepared baking pan
- Sprinkle with Monterey Jack cheese on top of each shell
- Bake for 15 to 20 minutes, do not over-bake, you do not want crispy shells
Enjoy.
