Buffalo Chicken Stuffed Shells Recipe

Buffalo Chicken Stuffed Shells on a baking dish.

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4.70 from 10 votes

Buffalo Chicken Stuffed Shells Recipe

These Buffalo Chicken Stuffed Shells are a creamy, spicy twist on your favorite pasta dish that everyone will love!

Prep Time30

Cook Time30

Total Time1

Course: Main Dishes

Cuisine: American

Servings: servings

Calories: 705kcal

Author: Andrea

Ingredients

1 lb. jumbo pasta shells

For the filling:

2 c. shredded chicken thighs or rotisserie chicken
1/2 c. buffalo chicken sauce
16 oz. ricotta cheese I used whole milk
1/2 cup mozzarella cheese grated
1/3 c. shaved parmesan cheese
1 egg
1 tsp. garlic powder
1/2 teaspoon salt OR celery salt
1/4 tsp. ground black pepper
2 green onions minced
2 c. freshly chopped spinach

For the sauce:

3 tbsp. unsalted butter
3 tbsp. all-purpose flour
3 c. whole milk
1/3 c. shaved parmesan or blue cheese

For the topping:

1 c. grated mozzarella cheese
1 tbsp. freshly chopped parsley optional

Instructions

Preheat oven to 375°F (190°C).
In a large stockpot full of water, cook jumbo shells according to the package's instructions. Drain and set aside.
In a small mixing bowl, combine the chicken and buffalo sauce, toss to combine, and set aside.
In a medium mixing bowl, combine the ricotta, mozzarella, parmesan, egg, garlic powder, salt, pepper, onion, and spinach. Mix together until combined.
Place a spoonful of filling into the bottom of each shell, followed by a spoonful of buffalo chicken. (I place them on the piece of foil I use to cover the pan when they go in the oven to bake).
In a small saucepan set over medium-low heat, add the butter. Once melted, add the flour and whisk until pale golden brown. Slowly pour in the milk, whisking until a smooth, creamy sauce forms. Turn up the heat to medium and bring to a low simmer. Once thickened, whisk in the cheese and remove from the heat.
Pour half of the sauce into the bottom of a 9x13-inch baking dish. Place the shells over the top, then pour the remaining sauce over the shells. Top with grated mozzarella, then cover with foil and bake for 20 minutes. Remove the foil and continue baking for an additional 10 minutes.
Remove from the oven and allow to rest for 10 minutes before serving. Top with freshly chopped parsley, if desired.

Notes

-This can be prepared 24 hours in advance and refrigerated until ready to bake.

To STORE leftovers of these Buffalo Chicken Stuffed Shells, place them in an airtight container and refrigerate for up to 3 days. FREEZE the shells in a freezer-safe container for up to 2 months.

To REHEAT, thaw frozen shells overnight in the refrigerator. Preheat the oven to 350 degrees F (175°C), cover the dish with foil, and bake for 20-25 minutes until heated through. For quicker reheating, microwave individual portions on medium power for 3-4 minutes.

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