Stuffed Buffalo Chicken Shells

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Introduction:
Stuffed Buffalo Chicken Shells are a delightful twist on the classic stuffed pasta. Combining the bold flavors of buffalo chicken with creamy cheese and tender pasta shells, this dish is perfect for those who love a bit of spice in their meals. Ideal for a family dinner or a gathering with friends, these stuffed shells are sure to become a favorite.

Ingredients:

For the Chicken Filling:

  • 2 cups cooked chicken, shredded (rotisserie chicken works well)
  • 1/2 cup buffalo wing sauce
  • 1/2 cup ranch or blue cheese dressing
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded cheddar cheese
  • 1/2 cup cream cheese, softened
  • 1/4 cup green onions, chopped
  • 1/4 cup celery, finely chopped

For the Pasta Shells:

  • 20-25 jumbo pasta shells

For the Topping:

  • 1/2 cup buffalo wing sauce
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup blue cheese crumbles (optional)
  • Chopped green onions for garnish

Optional Additions:

  • Extra buffalo sauce for drizzling
  • Ranch or blue cheese dressing for serving

Instructions:

1. Cook the Pasta Shells:

  • Bring a large pot of salted water to a boil.
  • Add the jumbo pasta shells and cook according to package instructions until al dente.
  • Drain the shells and rinse with cold water to stop the cooking process. Set aside.

2. Prepare the Chicken Filling:

  • In a large mixing bowl, combine the shredded chicken, buffalo wing sauce, ranch or blue cheese dressing, shredded mozzarella cheese, shredded cheddar cheese, cream cheese, green onions, and celery.
  • Mix until all ingredients are well combined and the mixture is creamy.

3. Preheat the Oven:

  • Preheat your oven to 375°F (190°C).

4. Stuff the Shells:

  • Using a spoon, fill each cooked pasta shell with the buffalo chicken mixture. Be generous with the filling but careful not to overstuff.

5. Arrange in Baking Dish:

  • Spread 1/2 cup of buffalo wing sauce in the bottom of a large baking dish.
  • Arrange the stuffed shells in a single layer in the baking dish.

6. Add Toppings:

  • Drizzle the remaining 1/2 cup of buffalo wing sauce over the stuffed shells.
  • Sprinkle shredded mozzarella and cheddar cheese evenly over the top.
  • If using, sprinkle blue cheese crumbles on top for an extra burst of flavor.

7. Bake:

  • Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
  • Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

8. Serve:

  • Remove from the oven and let cool slightly before serving.
  • Garnish with chopped green onions and extra buffalo sauce if desired.
  • Serve with ranch or blue cheese dressing on the side.

Tips for Success:

  • Use rotisserie chicken for a quick and easy filling.
  • Adjust the amount of buffalo sauce to suit your spice preference.
  • Make sure the shells are well-drained and cool before stuffing to prevent tearing.

Nutritional Information:
(Nutritional values may vary depending on specific ingredients and portion sizes.)

  • Serving Size: 2-3 stuffed shells
  • Calories: Approximately 400-450
  • Total Fat: Approximately 25-30g
  • Saturated Fat: Approximately 12-15g
  • Cholesterol: Approximately 100-120mg
  • Sodium: Approximately 1000-1200mg
  • Total Carbohydrates: Approximately 30-35g
  • Dietary Fiber: Approximately 2-3g
  • Sugars: Approximately 3-4g
  • Protein: Approximately 25-30g

Recommendation:
Stuffed Buffalo Chicken Shells are best enjoyed fresh out of the oven. Pair them with a side salad or some steamed vegetables to balance out the meal. This dish can also be prepared ahead of time; simply assemble the stuffed shells and refrigerate until ready to bake. Enjoy the spicy, cheesy goodness of these stuffed shells with family and friends for a truly satisfying meal.

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