These buffalo chicken stuffed shells are packed with buttery hot sauce and shredded chicken, blue and pepper jack cheeses, and crunchy celery. A decadent make ahead meal for people that LOVE buffalo chicken!
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4 from 2 votes

Buffalo Chicken Stuffed Shells

These buffalo chicken stuffed shells are packed with buttery hot sauce and shredded chicken, blue and pepper jack cheeses, and crunchy celery. A decadent make ahead meal for people that LOVE buffalo chicken!
Prep Time20 mins
Cook Time30 mins
Servings: 8
Author: Elizabeth Lindemann

Ingredients

  • 12 oz. box jumbo shells pasta you will end up using 25 shells
  • 4 tablespoons butter melted
  • 1 cup cayenne hot sauce such as Frank's
  • 3 cups cooked chicken chopped or shredded (such as rotisserie)
  • 16 oz. ricotta cheese
  • 8 oz. pepper jack cheese divided
  • 4 oz. crumbled blue cheese about 1 cup, divided
  • 2 ribs celery diced
  • 1 egg
  • pinch of kosher salt
  • chopped fresh cilantro for garnish (optional)

Instructions

  • Preheat oven to 375 degrees F.
  • Cook pasta in a large pot of salted, boiling water according to directions.
  • Meanwhile, mix together the butter and hot sauce. (I melted the butter in a pyrex measuring cup and added the hot sauce directly to it.)
  • In a large bowl, mix together chicken, ricotta cheese, 1/2 of the pepper jack cheese, 1/2 of the blue cheese crumbles, celery, egg, and 3/4 cup of the hot sauce/butter mixture.
  • Spread 1/4 cup of the hot sauce on the bottom of a large baking pan / casserole dish.
  • Stuff the shells with the chicken mixture and place in the prepared baking pan.
  • Drizzle the remaining 1/2 cup of hot sauce/butter on top.
  • Sprinkle the remaining pepper jack cheese and blue cheese crumbles on top.
  • Cover with foil and bake for 20 minutes. Uncover and cook for another 30, or until cheese is melted and shells are heated thoroughly, with the sides beginning to bubble.