Buffalo Chicken Stuffed Shells

Name: Buffalo Chicken Stuffed Shells
Prep time: 30 min
Total time: 1 h 5 min
Yield: 6
Ingredients: 18 jumbo pasta shells; 1/2 cup Frank's™ RedHot™ Buffalo Wings Sauce; 1 cup part-skim ricotta cheese; 1 egg, slightly beaten; 3 cups diced cooked chicken breast; 1/2 cup shredded reduced-fat mozzarella cheese (2 oz); 1 cup shredded reduced-fat mozzarella cheese (4 oz); 1/2 cup quartered grape tomatoes; 2 tablespoons chopped green onions (2 medium); 1/4 cup blue cheese crumbles

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Betty Crocker Kitchens

Updated Sep 20, 2016

Buffalo Chicken Stuffed Shells

(4)

0 Questions

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Prep Time 30 min
Total 1 hr 5 min
Servings 6
Ingredients 10

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Ingredients

Shells

18 jumbo pasta shells
1/2 cup Frank's™ RedHot™ Buffalo Wings Sauce
1 cup part-skim ricotta cheese
1 egg, slightly beaten
3 cups diced cooked chicken breast
1/2 cup shredded reduced-fat mozzarella cheese (2 oz)

Topping

1 cup shredded reduced-fat mozzarella cheese (4 oz)
1/2 cup quartered grape tomatoes
2 tablespoons chopped green onions (2 medium)
1/4 cup blue cheese crumbles

Instructions

Step
1

Heat oven to 350°F. Cook pasta as directed on package without added salt until tender. Rinse with cool water; drain. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Drizzle 2 tablespoons of the Buffalo sauce over bottom of baking dish; spread evenly.
Step
2

Meanwhile, in medium bowl, mix ricotta cheese and egg until well blended. Add chicken, remaining Buffalo sauce and 1/2 cup mozzarella cheese.
Step
3

Spoon about 3 tablespoons chicken mixture into each cooked pasta shell. Place in baking dish, filling side up. Cover tightly with foil.
Step
4

Bake 30 to 35 minutes or until filling is hot and meat thermometer inserted in center of chicken mixture reads 160°F. Sprinkle with 1 cup mozzarella cheese. Bake uncovered 5 minutes longer or until cheese is melted.
Step
5

Sprinkle with tomatoes, green onions and blue cheese. Serve immediately.