Buffalo Chicken Stuffed Shells

Jumbo pasta shells stuffed with creamy buffalo chicken dip filling, topped with mozzarella and baked until hot and cheesy.

By Manny Michael

40 minutes

Dinner

American

Ingredients

• About 20 jumbo pasta shells
• 2 cups cooked shredded chicken (rotisserie chicken works great)
• 8 ounces cream cheese, softened
• 1/2 cup ranch dressing (or blue cheese dressing)
• 1/2 cup buffalo wing sauce, for the filling
• 1 cup shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese, for the filling
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Black pepper, to taste
• 1/2 cup additional buffalo wing sauce, for the bottom of the baking dish
• 1/2 cup shredded mozzarella cheese, for topping
• Optional topping: Ranch dressing
• Optional topping: Chopped green onions
• Optional topping: Extra buffalo sauce
• Optional topping: Blue cheese crumbles
• Optional topping: Additional shredded cheese

Instructions

1. Preheat your oven to 375°F.
2. Bring a large pot of water to a boil.
3. Add about 20 jumbo pasta shells and cook them for 1 minute less than the package directions recommend. They will finish cooking in the oven.
4. While the shells cook, start making the buffalo chicken filling.
5. In a large mixing bowl, add the cooked shredded chicken.
6. Add the softened cream cheese.
7. Pour in the ranch dressing. You can substitute blue cheese dressing if you prefer.
8. Add 1/2 cup of buffalo wing sauce.
9. Add the shredded cheddar cheese.
10. Add 1/2 cup of shredded mozzarella cheese.
11. Season with garlic powder, onion powder, and black pepper.
12. Mix everything together until the chicken is evenly coated and the filling is well combined.
13. Drain the cooked pasta shells and let them cool for a few minutes so they are easier to handle.
14. Spread 1/2 cup of buffalo wing sauce evenly across the bottom of your baking dish.
15. Take one jumbo shell and gently open it.
16. Spoon some of the buffalo chicken mixture into the shell, filling it generously without tearing the pasta.
17. Place the stuffed shell into the baking dish.
18. Continue stuffing the remaining shells and arranging them in the baking dish.
19. Once the shells are filled, sprinkle the remaining 1/2 cup of mozzarella cheese evenly over the top.
20. Lightly cover the baking dish with aluminum foil.
21. Bake at 375°F for approximately 20 minutes, or until the filling is heated through and the cheese is melted.
22. Carefully remove the baking dish from the oven.
23. Let the stuffed shells cool for a few minutes before serving.
24. Drizzle with ranch dressing and add chopped green onions if desired.
25. Serve warm and enjoy!
26. Transfer the leftover buffalo chicken filling into a small oven-safe baking dish.
27. Spread the mixture out evenly.
28. Drizzle a little extra buffalo wing sauce over the top.
29. Sprinkle with additional mozzarella cheese.
30. Bake until the mixture is heated through and the cheese is melted. If baking it alongside the stuffed shells, check that the center is fully hot before serving.
31. Serve warm with tortilla chips, crackers, celery, or whatever you like dipping into buffalo chicken dip.