Description
Delicious buffalo chicken stuffed into jumbo pasta shells, baked to perfection with cheese and sauce.
Ingredients
Scale
- 20 jumbo pasta shells
- 2 cups shredded cooked chicken
- 1 cup cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup buffalo sauce (or to taste)
- 1/2 cup ranch dressing
- 1/4 cup chopped green onions
- Salt and pepper, to taste
- Fresh parsley, for garnish (optional)
Instructions
- Cook the Pasta: Begin by boiling a large pot of salted water. Add the jumbo pasta shells and cook according to the package instructions until al dente. Drain and set aside to cool slightly.
- Prepare the Filling: In a large mixing bowl, combine the shredded chicken, cream cheese, half of the cheddar cheese, buffalo sauce, and ranch dressing. Mix well until all the ingredients are well combined. Add salt and pepper to taste. Fold in the chopped green onions.
- Stuff the Shells: Preheat your oven to 350°F (175°C). Take a spoonful of the buffalo chicken mixture and carefully stuff each cooked shell. Place the stuffed shells in a greased baking dish.
- Add Sauce and Cheese: Once all the shells are stuffed, pour any remaining buffalo sauce over the top of the shells. Sprinkle the remaining cheddar cheese generously across the top.
- Bake: Cover the baking dish with foil and bake for 20 minutes. Then remove the foil and bake for an additional 10-15 minutes or until the cheese is bubbly and golden.
- Garnish and Serve: Remove from the oven and let cool for a few minutes. Garnish with fresh parsley, if desired. Serve warm and enjoy!
Notes
Don’t skip the cooling of shells before stuffing them, as it makes handling easier. Adjust the buffalo sauce for desired spice level.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg