Buffalo Chicken Stuffed Shells

We couldn’t help ourselves. After Taco Stuffed Shells and Sausage and Spinach Stuffed Shells, we were craving another version. Since Adam has been contriving various ways to make hot wings again, he jumped at the chance to suggest all those flavors should go into their own shell.

How to make Buffalo Chicken Stuffed Shells

Start by heating a large frying pan over medium-high heat, add some olive oil and the ground chicken (you could totally use beef or turkey here). Once the chicken has browned, add some garlic powder.

Throw in some diced celery. Cook the celery until tender, but not mushy.

Now, for the star Frank’s Cayenne Pepper Sauce. We add 6-7 tablespoons. You should add a tablespoon at a time, tasting after each until you are happy with the level of spice. Just remember, we are going to add some ricotta cheese, which cools everything down a bit.

Take the pan off the heat and stir in ricotta cheese.

Add some blue cheese crumbles.

And finally, some chopped fresh parsley. Oh. Yum.

5.0 from 4 reviews
Buffalo Chicken Stuffed Shells
 
Prep time
Cook time
Total time
 
These stuffed shells are perfect for dinner, but make the perfect appetizer when watching the game. The stuffing is not very gooey, so you can easily pick up a shell with your fingers and take a bite without mess.
Created By:
Yield: 4
You Will Need
  • 16 large pasta shells
  • 1 pound ground chicken
  • 1/4 teaspoon garlic powder
  • 3/4 cup diced celery
  • 6-8 tablespoons Frank's Cayenne Pepper Hot Sauce
  • 1/2 cup part skim ricotta cheese
  • 1/4 cup + 2 tablespoons blue cheese crumbles
  • 1/4 cup chopped fresh parsley
  • salt to taste
Directions
  1. Preheat oven to 350 degrees F. Bring a large pot of salted water to a boil then cook pasta shells according to package directions. Drain cooked shells then add to a large bowl of ice water until ready to fill.
  2. In the meantime, add olive oil to a large frying pan over medium-high heat. Add ground chicken and use a spoon to break the chicken apart, cook 5-8 minutes until brown. Add garlic powder and celery and cook another 3-4 minutes until tender
  3. Remove pan from the heat then stir in hot sauce, ricotta cheese, 1/4 cup of blue cheese crumbles and parsley. Taste for seasoning, add salt if necessary.
  4. Use a spoon to fill each pasta shell then arrange shells in a baking dish (10-1/2 by 7 inch baking dish works well). Sprinkle tops with 2 tablespoons of blue cheese then bake in the oven 25 minutes until cheese has melted and tips of shells begin to crisp and brown.

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29 comments… Leave a Comment

  • Bev Weidner January 20, 2012, 10:44 am

    Dear. God. Yes.

    Reply
  • Jessica January 20, 2012, 12:28 pm

    I am there! Anything “buffalo” flavored and I am down!

    Reply
  • Julie @ Table for Two January 20, 2012, 8:20 pm

    Oh wow. Anything with buffalo has my name written all over it. I just bought jumbo shells at the store today too :) what perfect timing!

    Reply
  • BusyWorkingMama January 21, 2012, 12:33 pm

    YUM! I’ve never done a Buffalo take on pasta shells. This looks great, especially with the blue cheese.

    Reply
  • Denise January 21, 2012, 3:15 pm

    I just need to make this. As in: now! Looks so good, love this idea!

    Reply
  • Kevin (Closet Cooking) January 23, 2012, 6:18 am

    These stuffed shells look so tasty as well!

    Reply
  • Becky Shaw January 30, 2012, 6:01 pm

    Your instructions aren’t specific on when to add hot sauce.

    Reply
    • Joanne January 30, 2012, 8:06 pm

      Thank you! It is fixed now! Add with the ricotta cheese.
      -joanne

      Reply
  • Theresa January 31, 2012, 1:53 pm

    Wow! My family is going to love these! Thank you!

    Reply
  • Melissa February 5, 2012, 10:49 am

    This looks amazing! the only thing is we are not big blue cheese fans….Can i leave it out or sub with some ranch?

    Reply
    • Joanne February 5, 2012, 10:52 am

      Hi Melissa — a little bit ranch dressing drizzled over the top would be amazing! Leaving out the blue cheese is fine :)
      -joanne

      Reply
  • Tara February 5, 2012, 1:39 pm

    thats what im doing! :)

    Reply
  • Sean February 9, 2012, 11:00 am

    This sounds SO good, as do the other stuffed shell recipes. So glad I found you guys!

    Reply
  • Heather March 17, 2012, 5:17 pm

    No sauce? They don’t dry out while baking?

    Reply
    • Adam March 18, 2012, 11:49 am

      Hi Heather, the tips of the shells do, but we like that. It adds just a little crunch. The filling stays moist.

      Reply
      • Shannon February 11, 2014, 10:12 am

        Love it when someone else asks the same question I am thinking! Will be giving these a try tonight.

        Reply
  • Jenn April 4, 2012, 10:44 am

    Any suggestions as to something else to go with this? Or is the shells enough?

    Reply
    • Joanne April 4, 2012, 11:27 am

      A salad or steamed veggies on the side would be great. The shells are pretty substantial, so anything light would work well.

      Reply
  • Kara April 19, 2012, 12:05 pm

    We’ve made this twice now- once with ground turkey, once with shredded chicken cooked in the crock pot. Both have been amazing. We also toss in about a teaspoon of Tony Chachere’s cajun spice for a little extra kick.

    Reply
  • Aggie May 12, 2012, 1:31 pm

    I knew I remembered seeing these somewhere…sorry guys, just found these word for word on another site :(

    http://cathdailyrecipe.blogspot.com/2012/05/buffalo-chicken-stuffed-shells.html

    Reply
  • cristopt September 15, 2012, 1:04 pm

    nice share…
    thanks

    Reply
  • raegan December 16, 2012, 9:28 am

    My boyfriend refuses to eat anything green or leafy. But he absolutely LOVES buffalo chicken. Could I omit the parsley or use a spice in its place? Or should I just try to hide it?

    Reply
    • Adam December 16, 2012, 8:26 pm

      Removing the parsley should work just fine.

      Reply
  • xeeshan July 16, 2013, 2:23 am

    Joanne it looks yummy, I’ll try it today

    Reply
  • SC August 30, 2013, 8:43 pm

    Absolutely delish!!! I did substitute with ground turkey and added lots of garden herbs to the mixture. Skipped the blue cheese but added a small dollop of plain non fat Greek yogurt. I will definitely make this again. : )

    Reply
  • Ann April 16, 2014, 5:43 pm

    This is a great dish, and I love this site! I like your format and instructions plus there are a lot of your recipes that I want to try!

    Reply
    • Ann April 16, 2014, 5:44 pm

      I forgot to give you the 5 stars for this dish!

      Reply
    • Joanne April 16, 2014, 6:07 pm

      Hi Ann, thanks so much for your comment. We hope you do try a few more recipes :)

      Reply
  • Kristin Q July 24, 2014, 4:38 pm

    Hi! I’ve made these before and served them right away. I was wondering if you know whether or not these would freeze well? Looking to make some different stuffed shell recipes to place in the freezer and use up some ricotta cheese my boyfriend made. Thank you!

    Reply

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