In case you haven’t noticed, I’m a huge fan of anything buffalo chicken, as evidenced by the buffalo chicken dip, buffalo chicken pizza, and buffalo chicken cheese ball recipes I’ve already posted. So, it should come as no surprise that I had to find a way to incorporate buffalo chicken into pasta. I made this dish for a good friend of mine who had a baby in December, and she has been bugging me for the recipe ever since – better late than never I guess! Since they were also inundated with meals from others, I made this ahead of time and popped it in the freezer, and dropped it off frozen so that they’d have something to eat in the weeks to come. And, while I bake them up without any sauce, you can certainly add a bleu cheese or ranch sauce to the top before baking to help balance out the heat!
- 1 package (12 oz) jumbo shells
- 2 boneless, skinless chicken breasts
- 1-2 Tbsp vegetable oil
- 1 tsp salt
- 2/3 cup hot sauce (I like Frank’s)
- 1/3 cup bleu cheese
- 1/3 cup mozzarella cheese
- 1/3 cup parmesan-romano cheese
- 2 cups ricotta cheese
Prepare the pasta according to package directions. Cut the chicken into small pieces, and then cook in a skillet over medium heat with the vegetable oil until no longer pink in the center. If any pieces are on the larger side, shred them with a fork once cooked.
In a large bowl, mix together all of the ingredients except the shells.
Stuff each shell with as much filling as it will hold (it’s okay if some of them overflow a little). Place in your dish seam-side up.
Freeze shells if desired, or bake at 400 degrees 20-30 minutes or until heated through.