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- 20 jumbo pasta shells - 2 cups cooked chicken, shredded - 1 cup buffalo sauce - 1 cup cream cheese, softened - 1 cup ranch dressing - 1 cup mozzarella cheese, shredded - 1/2 cup blue cheese crumbles (optional) - 2 tablespoons green onions, thinly sliced - Salt and pepper to taste - Cooking spray or oil for greasing Cream cheese makes the filling rich and creamy. It balances the heat from the buffalo sauce. This sauce is key for that spicy kick. You can adjust the amount based on your taste. The cream cheese and buffalo sauce together create a flavorful blend that makes these shells a delight. Blue cheese crumbles add a sharp taste. They enhance the overall flavor of the dish. If you love blue cheese, sprinkle some into the filling. It gives an extra layer of taste. You can also use it as a topping if you like. {{ingredient_image_2}} Start by preheating your oven to 375°F (190°C). This helps the shells bake evenly. Next, bring a large pot of salted water to a rolling boil. Gently add the jumbo pasta shells. Cook them according to the package instructions until they are al dente, which means they should be firm when you bite them. Once cooked, drain the pasta in a colander. Let them cool for a few minutes. This step is important to avoid burns when stuffing the shells. In a large mixing bowl, combine the shredded chicken, buffalo sauce, cream cheese, ranch dressing, and half of the mozzarella cheese. If you love blue cheese, add those crumbles too! Use a fork or spatula to mix everything well until it’s smooth. Taste the mixture and add salt and pepper as needed. Adjust the buffalo sauce if you want more heat. Lightly grease a 9x13-inch baking dish with cooking spray or oil. This helps the shells not stick. Now, take each cooled shell and fill it with the buffalo chicken mixture. Use a spoon or your fingers to pack them well. Place the stuffed shells in the baking dish side by side. Sprinkle the remaining mozzarella cheese evenly over the top. This makes a delicious cheesy crust. Cover the dish tightly with aluminum foil. This keeps the moisture in while baking. Bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10 minutes. This will melt the cheese and make it bubbly. Once done, let the dish rest for a few minutes. Before serving, garnish with sliced green onions for a fresh touch. Enjoy these tasty buffalo chicken stuffed shells! To cook pasta shells just right, start with a large pot. Fill it with water and add a good amount of salt. Bring the water to a full boil. Add the shells carefully and cook until al dente, which means they are firm. This usually takes about 9 to 11 minutes. Stir them gently to prevent sticking. Once done, drain them in a colander and let them cool. This helps avoid a soggy filling. If you like it spicy, use more buffalo sauce in your filling. For a milder taste, reduce the sauce or mix in some cream cheese. You can also add more ranch dressing to balance the heat. If you want a little kick, sprinkle in some cayenne pepper. Always taste your mixture before stuffing the shells to find your perfect heat level. To store leftover stuffed shells, let them cool first. Place them in an airtight container. They will stay fresh in the fridge for about three days. To reheat, preheat your oven to 350°F (175°C). Put the shells in a baking dish and cover with foil. Heat for about 20 minutes or until warm. You can also microwave them. Just cover with a damp paper towel and heat for about 1 to 2 minutes. Enjoy your tasty leftovers! Pro Tips Adjust the Heat: If you prefer milder flavors, reduce the amount of buffalo sauce or mix in some additional cream cheese to balance the spice. Make Ahead: You can prepare the stuffed shells a day in advance. Just cover them tightly and store in the refrigerator before baking. Increase the baking time if they are cold from the fridge. Experiment with Cheese: Try mixing different types of cheese like cheddar or pepper jack for a unique twist on the flavor profile. Garnish for Color: Fresh herbs like cilantro or parsley can add a vibrant color and enhanced flavor to your dish when sprinkled on top just before serving. {{image_4}} You can make this dish lighter with simple swaps. Try using ground turkey instead of chicken. This choice cuts calories and fat. For the sauces, look for low-fat buffalo sauce and ranch dressing. These options lower the calorie count. You can also use Greek yogurt instead of cream cheese. It adds creaminess with extra protein. You can easily make this meal vegetarian or vegan. For a vegetarian version, replace chicken with cooked lentils or black beans. These ingredients still provide protein and a nice texture. For a vegan option, use plant-based cream cheese and vegan ranch dressing. You can also substitute the cheese with a vegan cheese blend. This way, everyone can enjoy the dish! Cheese adds richness to these stuffed shells. If you want a twist, try different cheeses. Goat cheese gives a tangy flavor that pairs well with buffalo sauce. You could also use pepper jack cheese for a spicy kick. For a milder taste, mozzarella is a great choice. Mixing cheeses can create a unique flavor profile. Experiment to find your favorite! To keep your creamy buffalo chicken stuffed shells fresh, store them properly. After baking, let the dish cool for about 30 minutes. Then, cover it tightly with plastic wrap or foil. This keeps moisture in and helps prevent drying out. You can also store individual servings in airtight containers. Make sure to label them with the date for easy tracking. Freezing stuffed shells is a great option if you want leftovers for later. First, allow the shells to cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about an hour. Once frozen, transfer them to a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn. These shells can last up to three months in the freezer. When you're ready to enjoy your stuffed shells again, reheating properly is key. For best results, preheat your oven to 350°F (175°C). Place the shells in a baking dish and cover with foil. Heat for about 20 minutes or until warmed through. If you want a crispy top, remove the foil for the last 5 minutes. You can also use a microwave if you're short on time. Heat in short bursts, checking often to avoid overheating. Enjoy the creamy, spicy goodness again and again! Yes, you can switch the buffalo sauce for another hot sauce. Use your favorite sauce to match your taste. BBQ sauce works well for a sweeter flavor. The key is to keep it spicy enough for that kick. Try a garlic sauce for a different spin. Just remember, the flavor should still shine through the cream cheese and ranch. You can prepare the shells in advance. Stuff the shells as directed but do not bake them yet. Instead, cover the baking dish tightly with plastic wrap or foil. Store them in the fridge for up to 24 hours. When you’re ready to bake, add an extra 5-10 minutes to the cooking time. This ensures they heat through nicely. I do not recommend using uncooked chicken. Cooked chicken ensures the filling is safe to eat. If you want to use raw chicken, you must cook it first. Shred the chicken after cooking, then mix it with the sauce and cheese. This way, you get all the flavors while keeping it safe and tasty. In this blog post, we explored making delicious stuffed jumbo pasta shells. We reviewed key ingredients like cream cheese and buffalo sauce, enhancing flavors with options like blue cheese crumbles. I shared step-by-step instructions for prepping, filling, and assembling the shells. Cooking tips ensured perfect pasta every time. We also covered variations, healthier swaps, and storage best practices to enjoy these meals later. Stuffed shells are fun to make and full of flavor. Try them and create your favorite version.

Creamy Buffalo Chicken Stuffed Shells

Delicious jumbo pasta shells filled with a creamy buffalo chicken mixture, topped with melted cheese.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 20 pieces jumbo pasta shells
  • 2 cups cooked chicken, shredded
  • 1 cup buffalo sauce
  • 1 cup cream cheese, softened
  • 1 cup ranch dressing
  • 1 cup mozzarella cheese, shredded
  • 0.5 cup blue cheese crumbles (optional)
  • 2 tablespoons green onions, thinly sliced
  • to taste salt and pepper
  • as needed cooking spray or oil for greasing

Instructions
 

  • Begin by preheating your oven to 375°F (190°C).
  • In a large pot, bring salted water to a rolling boil. Carefully add the jumbo pasta shells and cook them according to the package instructions until they are al dente. After cooking, drain the pasta in a colander and allow them to cool for a few minutes.
  • In a spacious mixing bowl, combine the shredded chicken, buffalo sauce, softened cream cheese, ranch dressing, half of the shredded mozzarella cheese, and blue cheese crumbles if you choose to include them. Mix all the ingredients together until well incorporated. Adjust with salt and pepper as desired.
  • Lightly grease a 9x13-inch baking dish with cooking spray or a drizzle of oil.
  • Take each cooked pasta shell and carefully stuff it with the buffalo chicken mixture. Arrange the stuffed shells side by side in the greased baking dish.
  • Sprinkle the remaining shredded mozzarella cheese evenly over the top.
  • Cover the baking dish tightly with aluminum foil and bake for 20 minutes.
  • After 20 minutes, remove the foil and continue to bake for an additional 10 minutes.
  • Let the baking dish rest for a few minutes before serving. Garnish with sliced green onions.

Notes

Serve hot with a side salad or crusty bread.
Keyword buffalo chicken, pasta, stuffed shells