The football snack favorite flavor of Buffalo-style chicken doesn't have to come in the form of wings. Try this recipe with seasoned ground chicken stuffed into pasta shells.
Preparation Time
15 mins
Cooking Time
25 mins
Total Time
40 mins
Calories
698 Calories
Recipe Instructions
Step 1
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.
Step 2
Melt butter in the skillet with the cooked chicken. Stir cayenne pepper sauce into the chicken mixture and remove from heat.
Step 3
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.
Step 4
Preheat oven to 375 degrees F (190 degrees C). Prepare a 13x9-inch baking dish with cooking spray.
Step 5
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.
Step 6
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.
Step 7
Bake in preheated oven until the cheese is slightly melted and the stuffing is hot in the middle, 15 to 20 minutes.
Ingredients
¼ cup butter
salt and ground black pepper to taste
1 (16 ounce) package jumbo pasta shells
1 pound ground chicken
cooking spray
1 (8 ounce) package shredded Cheddar-Monterey Jack cheese blend
1 cup cayenne pepper sauce (such as Frank's® RedHot®)
