Stuffed Buffalo Chicken Shells
Ingredients:
20 jumbo pasta shells 2 cups
cooked and shredded chicken 1/2 cup
buffalo sauce 1 cup
ricotta 1/2 cup
1/2 cup grated mozzarella
1/4 cup grated Parmesan
1/4 cup finely chopped celery
2 tablespoons chopped fresh parsley
Salt and pepper to taste
1 cup alfredo sauce
Extra buffalo sauce and crumbled blue cheese for garnish
Stuffed Buffalo Chicken Shells
Directions:
Preheat oven to 375°F (190°) Preheat to C). Cook
pasta shells al dente according to package directions. Drain and set aside to cool.
In a large bowl, combine the shredded chicken and buffalo sauce.
Add ricotta, mozzarella, parmesan, celery, parsley, salt, and pepper to chicken mixture. Stir until everything is well mixed.
Pour half of the Alfredo sauce into the bottom of the baking dish.
Fill each pasta shell with chicken mixture and place in baking dish.
Pour the remaining Alfredo sauce over the stuffed shells.
Bake for 25-30 minutes or until bubbly and golden brown.
Garnish with additional buffalo sauce and crumbled blue cheese before serving.
Prep time: 30 minutes |Cook time: 30 minutes |Total time: 1 hour
kcal: 465 kcal |Servings: 4