buffalo chicken stuffed shells

Ingredients

• Servings: 6
• 1 pound ground chicken
• 1/4 cup butter
• 1 cup cayenne pepper sauce (such as frank's® redhot®)
• 1 (16 ounce) container whipped ricotta cheese
• cooking spray
• 1 (16 ounce) package jumbo pasta shells
• 1 (8 ounce) package shredded cheddar-monterey jack cheese blend
• salt and ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 3 hrs 40 mins


• heat a large skillet over medium-high heat. cook and stir ground chicken in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• melt butter in the skillet with the cooked chicken. stir cayenne pepper sauce into the chicken mixture and remove from heat.
• squeeze as much moisture from the ricotta cheese using a cheese cloth or paper towels; put drained cheese in a large bowl. add chicken mixture to the cheese and stir. refrigerate until completely chilled, 3 to 4 hours.
• preheat oven to 375 degrees f (190 degrees c). prepare a 13x9-inch baking dish with cooking spray.
• bring a large pot of lightly salted water to a boil. cook pasta shells in the boiling water until cooked through but firm to the bite, about 10 minutes; drain. rinse with cold water until no longer hot; drain.
• spoon chicken mixture into cooked pasta shells and arrange into the prepared baking dish. sprinkle cheddar-monterey jack cheese blend over the stuffed shells; season with salt and pepper.
• bake in preheated oven until the cheese is slightly melted and the stuffing is hot in the middle, 15 to 20 minutes.