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To make creamy buffalo chicken stuffed shells, gather these key items: - 12 jumbo pasta shells - 2 cups shredded cooked chicken - 1 cup cream cheese, softened - 1 cup buffalo sauce (adjust to taste) - 1 cup shredded mozzarella cheese - 1/2 cup ricotta cheese - 1/4 cup green onions, chopped - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - Fresh parsley, for garnish These ingredients blend together to create a rich and spicy filling that packs a punch. If you need to swap some ingredients, here are a few ideas: - Chicken: You can use shredded turkey or a plant-based protein. - Cream Cheese: A dairy-free cream cheese works well for a vegan option. - Buffalo Sauce: Try a homemade sauce or a milder hot sauce if you prefer less heat. - Mozzarella Cheese: Substitute with any melty cheese, such as cheddar or Monterey Jack. - Ricotta Cheese: Cottage cheese can be a great alternative for a lighter touch. These substitutions will still keep your dish flavorful and enjoyable. Each serving of creamy buffalo chicken stuffed shells has essential nutrients. Here’s a rough breakdown: - Calories: 400-500 - Protein: 30g - Fat: 25g - Carbohydrates: 30g - Fiber: 2g - Sodium: Varies based on sauce Remember, these values may change based on the specific brands and portions you use. Enjoy this dish knowing it’s not just tasty but also offers good energy! First, you need to cook the pasta shells. Start by boiling a large pot of salted water. Once it reaches a boil, add 12 jumbo pasta shells. Cook them until they are al dente, as shown on the package. This usually takes about 8-10 minutes. After cooking, drain the shells gently and set them aside to cool. This makes them easier to handle later. Next, let’s create the creamy filling. In a mixing bowl, combine 2 cups of shredded cooked chicken with 1 cup of softened cream cheese. Then, add 1 cup of buffalo sauce. You can adjust the buffalo sauce based on how spicy you want it! Mix in 1/2 cup of ricotta cheese, half of the mozzarella cheese (which is 1/2 cup), and 1/4 cup of chopped green onions. Don’t forget to add 1 teaspoon of garlic powder and 1 teaspoon of onion powder. Season with salt and pepper. Stir until everything is well blended and creamy. Now comes the fun part: stuffing the shells! Take a spoon or a piping bag and carefully fill each cooked shell with the buffalo chicken mixture. Be generous, but don’t overfill. Next, prepare your baking dish. Spread a thin layer of buffalo sauce on the bottom to keep the shells from sticking. Arrange the stuffed shells seam side up in the dish. Pour any extra buffalo sauce over the top and sprinkle with the remaining mozzarella cheese. Bake the dish in a preheated oven at 375°F (190°C). Cover it with aluminum foil and bake for 20 minutes. After that, remove the foil and bake for an additional 10 minutes. The cheese should be bubbly and golden. Once done, let the shells cool slightly. You can then garnish them with fresh parsley and more green onions if you like. Enjoy your creamy buffalo chicken stuffed shells! To cook pasta shells, start with a big pot of salted water. Bring it to a boil. This helps the shells not stick. Once boiling, add the jumbo shells. Cook them until they are al dente. This usually takes about 10 minutes. Stir them gently to avoid sticking. After cooking, drain the shells and rinse them under cold water. This stops the cooking process. Set them aside on a clean towel to dry. The spice level of your stuffed shells depends on the buffalo sauce. If you like it hot, use more sauce. For a milder taste, use less. You can also mix in some ranch dressing. This adds creaminess and tones down the heat. Another fun idea is to add diced jalapeños to the filling. This gives an extra kick without being too spicy. Using the right tools makes cooking easier. Here are some must-haves for this recipe: - Large pot: For boiling the pasta shells. - Mixing bowl: To blend the filling ingredients. - Piping bag: To stuff the shells neatly. - Baking dish: A large one to hold all the shells. - Aluminum foil: To cover the dish while baking. Having these tools will help you create delicious stuffed shells with ease. {{image_2}} You can easily make these stuffed shells without chicken. Use cooked lentils or black beans instead. These options give a hearty texture and add protein. You can also try using sautéed mushrooms and spinach for more flavor. Both ideas create a creamy, satisfying dish that everyone will enjoy. Keep the buffalo sauce and cream cheese in the filling for that classic taste. Want to change up the flavors? You can add chopped bell peppers or jalapeños for a kick. Mix in some ranch seasoning for a creamy twist. If you love cheese, try adding cheddar or pepper jack for extra richness. You can also replace half of the buffalo sauce with barbecue sauce for a sweet and spicy mix. Each variation adds a new layer of flavor to the dish. Serve these stuffed shells with a fresh salad or garlic bread. A simple green salad with a light vinaigrette balances the rich flavors. You can also pair the shells with extra buffalo sauce or ranch dressing for dipping. If you want a creamy side, try serving coleslaw. It adds a crunch and pairs well with the spicy shells. These sides will make your meal complete and delightful. After you enjoy your creamy buffalo chicken stuffed shells, store any leftovers. Place them in an airtight container. Make sure to let them cool down first. Keep them in the fridge for up to three days. This helps keep the flavors fresh and tasty. When you are ready to eat the leftovers, you can reheat them easily. Preheat your oven to 350°F (175°C). Place the stuffed shells in a baking dish. If they seem dry, add a splash of buffalo sauce or water. Cover the dish with foil to keep moisture in. Bake for about 20 minutes. You can also use a microwave. Heat them on medium power for about three to four minutes. Check to ensure they are warm all the way through. If you want to save some for later, freezing works well. First, let the stuffed shells cool completely. Then, place them in a freezer-safe container. I recommend using a layer of parchment paper between layers. This helps prevent sticking. You can freeze them for up to three months. When you’re ready to eat, thaw them in the fridge overnight. Reheat as mentioned earlier for a delicious meal. Yes, you can prepare the stuffed shells a day ahead. After you stuff the shells, place them in the baking dish. Cover the dish with plastic wrap and refrigerate. When you're ready to bake, remove the wrap and bake as directed. This saves time and makes dinner easy. If you want a milder flavor, you can use barbecue sauce instead. For a different kick, try sriracha or a sweet chili sauce. You can also mix hot sauce with ranch dressing for a creamy twist. Adjust the amount to suit your taste. To keep the shells from sticking, follow these tips: - Cook the shells in salted boiling water and stir gently. - Drain them well and rinse with cold water to stop cooking. - Spread a thin layer of buffalo sauce in the baking dish before placing the shells in it. These steps help ensure each shell stays separate and ready to enjoy. This guide covers making delicious stuffed pasta shells from start to finish. You learned about the ingredients, how to cook the shells, and create a creamy filling. I shared tips for perfecting your dish and offered variations for different diets. Storing leftovers and reheating is easy with my tips. In the end, stuffed shells are tasty and easy to love. Enjoy trying out your new skills!

Creamy Buffalo Chicken Stuffed Shells

Indulge in the deliciousness of Creamy Buffalo Chicken Stuffed Shells, a mouthwatering dish that combines tender pasta with a spicy, creamy filling. Perfect for weeknight dinners or entertaining, these stuffed shells are easy to make and packed with flavor. From the gooey mozzarella to the tangy buffalo sauce, every bite is a delight. Click through to explore the full recipe and impress your family and friends with this tasty meal!
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Ingredients
  

12 jumbo pasta shells

2 cups shredded cooked chicken

1 cup cream cheese, softened

1 cup buffalo sauce (adjust to taste)

1 cup shredded mozzarella cheese

1/2 cup ricotta cheese

1/4 cup green onions, chopped

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

Fresh parsley, for garnish

Instructions
 

Preheat the oven to 375°F (190°C).

    Cook the pasta shells: Bring a large pot of salted water to a boil. Add the jumbo shells and cook according to package instructions until al dente. Drain and set aside.

      Prepare the filling: In a mixing bowl, combine the shredded chicken, cream cheese, buffalo sauce, ricotta cheese, half of the mozzarella cheese, green onions, garlic powder, onion powder, salt, and pepper. Mix until well blended and creamy.

        Stuff the shells: Carefully fill each cooked shell with the buffalo chicken mixture using a spoon or piping bag.

          Prepare the baking dish: Spread a thin layer of buffalo sauce on the bottom of a large baking dish to prevent sticking. Arrange the stuffed shells in the dish, seam side up. Pour any remaining buffalo sauce over the top and sprinkle with the remaining mozzarella cheese.

            Bake: Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

              Garnish and serve: Once out of the oven, let the shells cool slightly. Garnish with fresh parsley and additional green onions if desired. Serve warm.

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4-6