Ingredients
3 cups shredded chicken
1-16 ounces ricotta cheese, whipped
¼ cup butter, unsalted
1 cup your choice Buffalo Flavor Sauce, such as Frank’s Red Hot 16 ounces large shell pasta Salt and pepper to taste, (optional) 2 cups Monterey Jack cheese
How To Make Stuffed Buffalo Chicken Shell
Reheat the shredded chicken in a skillet for just a few minutes Melt in the butter with the shredded chicken and add in the cayenne pepper Using a cheesecloth, squeeze as much of the liquid as possible from the ricotta cheese. In a bowl, place the cheese in and add the shredded chicken Refrigerate this mix for at least 3 hours.
Cook the large shell pasta in lightly salted water, do not cook until al dente, you want the pasta still slightly firm Drain the pasta Preheat the oven to 350* Lightly spray a 9×13 pan with nonstick spray Using a cookie scoop, fill each shell with some of the filling Place the shells into the prepared baking pan Sprinkle with Monterey Jack cheese on top of each shell Bake for 15 to 20 minutes, do not over-bake, you do not want crispy shells
