We couldn’t help ourselves. After Taco Stuffed Shells and Sausage and Spinach Stuffed Shells, we were craving another version of stuffed shells. Since Adam has been contriving various ways to make hot wings again, he suggested that all those flavors go into their own shell. More buffalo chicken inspired recipes: Buffalo Chicken Pizza Sticks are easy and everybody loves them. Or try this healthier spin on chicken wings: Baked Buffalo Cauliflower Wings.
How to Make Buffalo Chicken Stuffed Shells
These shells are easy to make and come together quickly. The first step when making stuffed shells is to cook the shells. Look for large shells (sometimes sold as “jumbo”) and cook them in salted water. The package they came in will list how long to cook them (around 10 minutes). We like to reduce the cooking time by a minute to two, which leaves the shells slightly undercooked. That’s okay, though. Once we stuff them with our buffalo chicken filling and bake them, they will be perfect. For the filling, cook ground chicken in some oil with garlic powder and diced celery. When the chicken is almost cooked, add buffalo sauce. You can use your favorite store-bought sauce or try our three ingredient buffalo wing sauce. Add as much or little wing sauce as you like. It all depends on how spicy you’d like the chicken. To finish, stir in some ricotta, blue cheese crumbles and fresh parsley. Fill up the pasta shells and bake until the tips are beginning to brown. Once the shells are filled, bake them in the oven until the tips are crispy. Then serve. More stuffed shells recipes: Readers love our Sausage and Spinach Stuffed Shells or try this classic cheesy version with a filling made with ricotta and veggies. Recipe updated, originally posted January 2012. Since posting this in 2012, we have tweaked the recipe to be more clear. – Adam and Joanne 1 tablespoon olive oil 1 pound ground chicken 1/4 teaspoon garlic powder 4 celery sticks, chopped (about 3/4 cup) 6 to 8 tablespoons Frank’s cayenne pepper hot sauce 4 ounces ricotta cheese (about 1/2 cup) 2 ounces blue cheese, crumbled (about 1/4 cup), plus more for tops of shells 1/4 cup chopped fresh parsley Salt and fresh ground black pepper 2Bring a large pot of salted water to the boil, add the pasta shells then follow package directions for cooking the shells. Drain, and then rinse the shells with cold water. 3Meanwhile, heat olive oil a wide skillet over medium-high heat. Add the ground chicken and cook until browned, about 10 minutes. As the chicken cooks, use a wooden spoon to break the chicken up into small pieces in the pan. Stir in the garlic powder and celery then season with about 1/4 teaspoon of salt and a few grinds of black pepper. 4Take the pan off of the heat then stir in hot sauce, ricotta cheese, blue cheese, and parsley. (If you are sensitive to spicy food, it is a good idea to add about half of the hot sauce, taste, and then add more from there).
