Buffalo Chicken Stuffed Shells

Simple to make with just six ingredients, these buffalo chicken stuffed shells are one hell of a tasty dinner. Perfectly comforting, cheesy and packed with tangy flavors.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 482kcal

Author Slow The Cook Down

Ingredients

20 jumbo pasta shells
3 cups shredded chicken (2 breasts / 14-15oz / 450g)
⅔ cup buffalo sauce (150ml)
1 cup marinara sauce (225ml)
1 cup shredded mozzarella (110g)
½ crumbled blue cheese (60g)
Optional: Ranch dressing for drizzling

Instructions

Cook the pasta shells according to the package instructions, just before al dente. Drain and rinse under cold running water and set to one side.
Preheat the oven to 360F / 180c.
In a bowl, mix together the shredded chicken with the buffalo sauce until well coated.
Place the marinara sauce in the bottom of a baking dish and spread evenly.
Stuff the shells with the buffalo chicken and place on top of the sauce.
Top with the shredded mozzarella and blue cheese.
Bake in the oven for 20 to 25 minutes until the cheese has melted.
Drizzle with ranch dressing and serve.

Notes

Cook a few extra pasta shells incase some break during cooking and stuffing.
Cook the pasta just before al dente as they will continue cooking when they are baked.
Once the pasta shells are cooked, run them under cold running water to prevent them from sticking together.
If the pasta starts to brown too quickly, place some foil over the top during baking.
I made these stuffed shells in a 10.5 inch circular baking dish. If your dish is bigger or smaller, simply adjust the amount of pasta shells used.

Nutrition