Buffalo-Style Chicken Stuffed Pasta Shells

1. 1

   Heat a large skillet over medium-high heat. Cook and stir the ground chicken in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard the grease.

2. 2

   Melt the butter in the skillet with the cooked chicken. Stir the cayenne pepper sauce into the chicken mixture and remove from the heat.

3. 3

   Squeeze as much moisture as possible from the ricotta cheese using cheesecloth or paper towels; place the drained cheese in a large bowl. Add the chicken mixture to the cheese and stir. Refrigerate until completely chilled, 3 to 4 hours.

4. 4

   Preheat the oven to 375 degrees F (190 degrees C). Coat a 13x9-inch baking dish with cooking spray.

5. 5

   Bring a large pot of lightly salted water to a boil. Cook the pasta shells in the boiling water until cooked through but slightly firm, about 10 minutes; drain. Rinse with cold water until no longer hot; drain.

6. 6

   Spoon the chicken mixture into the cooked pasta shells and arrange them in the prepared baking dish. Sprinkle the Cheddar-Monterey Jack cheese blend over the stuffed shells; season with salt and pepper.

7. 7

   Bake in the preheated oven until the cheese is slightly melted and the stuffing is hot in the center, 15 to 20 minutes.

• Calories 936.98 kcal High
• Protein 40.57 g Good Source
• Carbs 69.62 g Moderate
• Total Fat 55.49 g High
• Saturated Fat 19.45 g High
• Trans Fat 0.24 g High
• Cholesterol 152.05 mg High
• Sodium 417.6 mg Moderate
• Fiber 3.0 g Moderate
• Sugar 3.88 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 437.46 mg Good Source
• Iron 3.58 mg Moderate
• Potassium 410.41 mg Low Source
• Vitamin A 99.6 mcg_rae Moderate
• Vitamin C 14.0 mg Moderate
• Vitamin D 0.14 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten