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Homemade Buffalo Chicken Stuffed Shells Recipe photo

Buffalo Chicken Stuffed Shells Recipe

Jumbo pasta shells stuffed with a creamy buffalo chicken mixture, topped with shredded cheese and baked until hot and melty.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 box16 oz jumbo pasta shells
  • 2 cupsshredded chicken breast
  • 1, 5 ozcontainer Frank’s Red Hot Sauce
  • 16 ozcottage cheese
  • 1/4 cupmelted butter
  • 1 cupshredded cheese
  • chopped green onionsoptional for serving

Equipment

  • 9x13 inch Baking Dish
  • Large Pot
  • Baking Sheet
  • Mixing Bowl

Method
 

Instructions
  1. Preheat oven to 375°F. Grease a 9×13-inch baking dish with nonstick cooking spray and set aside.
  2. Cook 1 (16 oz) box jumbo pasta shells according to package directions (about 9–10 minutes) until al dente. Drain shells and rinse under cold water to stop cooking and prevent sticking. Arrange shells in a single layer on a tray or baking sheet while you prepare the filling; if any shells stick together, rinse them again before stuffing.
  3. In a large bowl, combine 2 cups shredded chicken breast, 1 (5 oz) container Frank’s RedHot Sauce, 16 oz cottage cheese, and 1/4 cup melted butter. Mix until evenly combined.
  4. Spoon the buffalo chicken mixture into each cooked shell and place the stuffed shells seam-side up in the prepared 9×13 pan. Continue until all shells are stuffed.
  5. Sprinkle 1 cup shredded cheese evenly over the tops of the stuffed shells.
  6. Bake in the preheated oven for 15–20 minutes, until the filling is hot and the cheese is melted.
  7. Remove from oven and serve warm, topped with chopped green onions if desired.

Notes

Notes
As noted in the blog post, there are some great variations to this recipe. Try adding blue cheese and ranch, extra hot sauce, or changing cottage cheese to ricotta.