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