Buffalo Chicken Stuffed Shells

Fan of Buffalo wings? Then you'll love this family friendly twist stuffed in jumbo pasta shells and covered with cheese. MORE+ LESS-

By Betty Crocker Kitchens

September 20, 2016

Shells

jumbo pasta shells

1/2

cup Frank's™ RedHot™ Buffalo Wings Sauce

cup part-skim ricotta cheese

egg, slightly beaten

cups diced cooked chicken breast

1/2

cup shredded reduced-fat mozzarella cheese (2 oz)

cup shredded reduced-fat mozzarella cheese (4 oz)

1/2

cup quartered grape tomatoes

tablespoons chopped green onions (2 medium)

1/4

cup blue cheese crumbles

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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.

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