Buffalo Chicken Stuffed Shells Recipe

Name: Buffalo Chicken Stuffed Shells
Prep time: 15 min
Cook time: 25 min
Total time: 220 min
Ingredients: 1 pound ground chicken; 0.25 cup butter; 1 cup cayenne pepper sauce (such as Frank's® RedHot®); 1 (16 ounce) container whipped ricotta cheese; cooking spray; 1 (16 ounce) package jumbo pasta shells; 1 (8 ounce) package shredded Cheddar-Monterey Jack cheese blend; salt and ground black pepper to taste

Cook Time: 25 minutes

Original recipe (1X) yields 6 servings

Ingredients

1 pound ground chicken
cup butter
1 cup cayenne pepper sauce (such as Frank's RedHot)
1 (16 ounce) whipped ricotta cheese
Cooking spray
1 (16 ounce) package jumbo pasta shells
1 (8 ounce) package shredded Cheddar-Monterey Jack cheese blend
Salt and ground black pepper to taste

Directions

Heat a large skillet over medium-high heat. Add ground chicken and cook, stirring occasionally, until the chicken is browned and crumbly, about 5 to 7 minutes. Drain the excess grease and discard it.
Melt butter in the same skillet with the cooked chicken. Stir in the cayenne pepper sauce, then remove the skillet from the heat.
Using a cheesecloth or paper towels, squeeze out as much moisture as possible from the ricotta cheese. Transfer the drained ricotta into a large bowl.
Add the chicken mixture to the ricotta cheese and stir well to combine. Cover and refrigerate for 3 to 4 hours, or until the mixture is fully chilled.
Preheat the oven to 375F (190C). Lightly grease a 13x9-inch baking dish with cooking spray.
Bring a large pot of salted water to a boil. Cook the pasta shells in the boiling water until al dente, about 10 minutes. Drain the shells and rinse them under cold water to stop the cooking process. Set aside to drain thoroughly.
Spoon the chilled chicken mixture into each cooked pasta shell, then arrange the stuffed shells in the prepared baking dish.
Sprinkle the shredded Cheddar-Monterey Jack cheese blend over the top of the stuffed shells. Season with salt and black pepper to taste.
Place the baking dish in the preheated oven and bake for 15 to 20 minutes, or until the cheese is slightly melted and the stuffing is heated through.

Nutrition Facts (per serving)

Calories	698
Total Fat	29g (37% DV)
Saturated Fat	18g (91% DV)
Cholesterol	126mg (42% DV)
Sodium	1453mg (63% DV)
Total Carbohydrate	63g (23% DV)
Dietary Fiber	3g (9% DV)
Total Sugars	3g
Protein	44g (89% DV)
Vitamin C	28mg (31% DV)
Calcium	235mg (18% DV)
Iron	4mg (20% DV)
Potassium	459mg (10% DV)

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Buffalo Chicken Stuffed Shells dish brings together two beloved comfort foods: the fiery, tangy flavors of Buffalo wings and the rich, satisfying texture of pasta shells. This dish has become a popular choice among food enthusiasts for its bold flavor combination and satisfying nature. Combining tender ground chicken, creamy ricotta cheese, and zesty Buffalo sauce, it offers a unique spin on classic stuffed pasta dishes.

History and Origin

The roots of Buffalo chicken dishes can be traced back to Buffalo, New York, where the famous Buffalo wings were first created at the Anchor Bar in 1964. While traditional Buffalo wings are a staple in American cuisine, the idea of combining this flavor with stuffed pasta is a more contemporary innovation. The Buffalo Chicken Stuffed Shells recipe emerged as an exciting way to merge the heat of Buffalo sauce with the comforting appeal of stuffed pasta, quickly gaining popularity in American kitchens and restaurants. Today, it can be found on many menus as an appetizer or main course.

Regional Features

Buffalo Chicken Stuffed Shells are particularly popular in the northeastern United States, especially in the Buffalo region, where the iconic wing sauce originated. However, this dish has spread across the country, with variations appearing in Southern and Midwestern kitchens. While some people prefer to use different cheeses or add vegetables like celery or spinach to the filling, the key characteristic of this dish is its use of Franks RedHot sauce and ground chicken. Its common to find this dish served at gatherings or as part of a casual dinner menu.

Differences from Similar Dishes

Buffalo Chicken Stuffed Shells stand out from similar pasta dishes like stuffed manicotti or traditional baked ziti due to the use of spicy Buffalo sauce. Traditional stuffed pasta dishes typically feature tomato-based sauces or a creamy ricotta filling, but the addition of hot sauce and the savory flavor of ground chicken gives this dish a distinctive flavor profile. Compared to a classic chicken Parmesan, which uses marinara and mozzarella cheese, the Buffalo chicken version is spicier and packs more heat, offering a more adventurous twist on a familiar dish.

Where It's Served

Buffalo Chicken Stuffed Shells are often found in casual dining restaurants and are a popular choice for potlucks, family dinners, and football parties. Their hearty nature makes them an excellent main dish, but they also serve well as an appetizer or side dish in a larger spread. The dish has gained widespread popularity thanks to its ability to satisfy guests looking for both comfort food and something with a bit more kick. Its also a favorite at bars or sports lounges where Buffalo wings are a crowd favorite.

Fun Facts

Buffalo Chicken Stuffed Shells are often customized by adding extra ingredients such as shredded cheddar, blue cheese, or even bacon to the filling, making each version a unique experience.
The popularity of the Buffalo chicken flavor combination has led to its use in a wide variety of dishes, including pizza, salads, and even dips.
The dish is perfect for meal prep, as the flavors intensify after sitting in the refrigerator for a few hours, making it an ideal option for busy weeks.
For those looking for a lighter version, some people substitute cottage cheese for ricotta and use ground turkey instead of chicken to reduce the fat content.

FAQ about Buffalo Chicken Stuffed Shells Recipe

Store leftover Buffalo Chicken Stuffed Shells in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the dish for up to 3 months. To reheat, simply bake at 350°F (175°C) for about 20 minutes, or until heated through.

Yes! You can prepare the stuffed shells and refrigerate them before baking. Assemble the dish, cover it tightly with plastic wrap or aluminum foil, and store it in the fridge for up to 24 hours before baking.

If you don't have cayenne pepper sauce, you can use another hot sauce variety such as Sriracha, or substitute with buffalo sauce for a similar flavor. Adjust the amount to your spice preference.

Absolutely! You can experiment with different cheeses, such as cream cheese, ricotta, or mozzarella, depending on your preference. Just make sure to adjust the flavor balance, as some cheeses may be milder or richer.

To prevent the shells from breaking, be sure not to overcook the pasta. Cook the shells until they are al dente, and rinse them with cold water to stop the cooking process. Handle them gently when stuffing.

Yes, you can make the dish healthier by using lean ground chicken or turkey, swapping the butter for a lighter alternative like olive oil, and using reduced-fat cheese. You can also add vegetables like spinach, carrots, or celery to increase the nutritional value.

Yes, you can substitute jumbo shells with other pasta shapes like rigatoni or penne. Just make sure the pasta is large enough to hold the filling, or consider making a baked pasta dish instead of stuffed shells.

To adjust the spice level, you can reduce the amount of hot sauce used or opt for a milder sauce. Alternatively, you can add more dairy such as cream cheese or ranch dressing to balance the heat.

Yes, you can freeze the stuffed shells before baking. Assemble the dish, then wrap it tightly with plastic wrap and foil. Freeze for up to 3 months. When ready to bake, thaw it in the fridge overnight and bake as usual.

Buffalo Chicken Stuffed Shells go well with a variety of sides like a fresh green salad, roasted vegetables, or garlic bread. You could also serve them with a cooling dip such as ranch or blue cheese dressing.

Comments

Matthew Anderson

12/28/2024 06:53:26 PM

What a brilliant concept, combining shells with buffalo chicken. I made some modifications to create a healthier version of the dish: I swapped ricotta for cottage cheese and included frozen chopped spinach for a touch of veggies. I didn't bother squeezing the liquid out of the cottage cheese, simply mixed it in. However, I did drain the spinach. Instead of letting it sit for 3-4 hours, I refrigerated the mixture overnight and prepared the shells the next day for lunch. I opted for Texas buffalo sauce and reduced the butter by half. My husband considers it a top 10 dish. This recipe is definitely a keeper, and the substitution of cottage cheese trims down significantly on calories. It prevents that heavy feeling often associated with rich foods.

Debra Roberts

11/09/2022 09:06:00 AM

Such a brilliant idea! Here's how I executed it: The night before: 1. I poached 1.5 pounds of chicken breast to shred. 2. Mixed around 20 oz of ricotta cheese, a whole bottle of Frank's Red Hot sauce, and the shredded chicken together. 3. Wrapped up the mixture and put it in the fridge. Next day after work: 1. I cooked ¾ of a box of jumbo shells (making sure not to overcook them). 2. Stuffed the shells with the mixture and topped them off with cheese. 3. Baked at 375 degrees for 30 minutes, since the mixture was still on the cold side. The result was absolutely fantastic!

Edward Rivera

05/27/2024 05:16:22 AM

I was searching for a new recipe to surprise my husband with for dinner, and I hit the jackpot! This meal is absolutely fantastic and hearty! I paired it with carrots and a warm roll on the side, and it was a magical combination. I covered it in foil to keep it from drying out, and it worked perfectly. The dish was incredibly moist and flavorful. I stuffed the ribs generously! Next time, I plan to cook them for an additional 5 minutes and add half as much ground chicken to the mixture.

Pamela Sanchez

09/09/2023 04:20:56 PM

This quickly became one of my favorite dishes. Following a suggestion from someone else, I decided to incorporate spinach to make it healthier. Stuffing the shells was a bit tedious for me, so in the future, I opted to mix the chicken with al dente rigatoni before adding cheese on top, creating more of a buffalo chicken baked ziti.

Carolyn Carter

08/21/2023 05:00:47 AM

I wanted to try a new twist on stuffed shells and came across this recipe. Using one cup of hot sauce was too overpowering for me, so I decided to use only half. I also followed a suggestion from another reviewer to add celery and onions, which turned out to be a great addition! However, eating this dish was quite challenging and messy. I think it would work better as a casserole rather than stuffed shells, but it was still an enjoyable experiment. Thanks anyway!

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