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Buffalo Chicken Stuffed Shells

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Buffalo Chicken Stuffed Shells
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  • Prep 30 min
  • Total 1 hr 5 min
  • Servings 6
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Fan of Buffalo wings? Then you'll love this family friendly twist stuffed in jumbo pasta shells and covered with cheese.
Updated Sep 20, 2016



  • 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


  • 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.
  • 2
    Meanwhile, in medium bowl, mix ricotta cheese and egg until well blended. Add chicken, remaining Buffalo sauce and 1/2 cup mozzarella cheese.
  • 3
    Spoon about 3 tablespoons chicken mixture into each cooked pasta shell. Place in baking dish, filling side up. Cover tightly with foil.
  • 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.
  • 5
    Sprinkle with tomatoes, green onions and blue cheese. Serve immediately.

Tips from the Betty Crocker Kitchens

  • tip 1
    You will need about 1 1/2 pounds of uncooked chicken breast for 3 cups cooked chopped.
  • tip 2
    This casserole would be wonderful served with a crisp salad topped with fat-free or reduced-fat ranch dressing.


Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
Trans Fat
% Daily Value*:
Vitamin A
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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