This is an amazing recipe, rich and decadent, full of buttery buffalo flavor, with crumbled blue cheese and shredded chili cheese. This recipe takes Buffalo chicken out of the box, using it as a filling for pasta. To be frank, one thing I can take or leave is Buffalo chicken, which is shocking because I am a massive “chicken head” and usually flip over anything that includes poultry. When you love Buffalo chicken with just a touch of the ranch, you’ll turn over those stuffed cheesy shells.
1 pound ground chicken
1/4 cup butter
1 cup of cayenne pepper sauce, such as Frank’s (R) Red-Hot (R)
1 (16 Oz) container whipped ricotta cheese
1 (16 Oz) package jumbo pasta shells
1 (8 Oz) package shredded Cheddar-Monterey Jack cheese blend
Salt and ground black pepper to taste
1. Heat a large skillet on a medium to high heat. In the hot skillet, cook and stir ground chicken until browned and crumbly, for 5 to 7 minutes; drain and discard grease.
2. Melt the butter and the fried chicken in the skillet. Remove cayenne pepper sauce from heat and pour in chicken mixture.
3. Using a cheesecloth or paper towels, extract as much moisture from the ricotta cheese; place drained cheese in a big tub. Add the chicken mixture and stir in the cheese. Refrigerate, for 3 to 4 hours, until fully chilled.
4. Preheat oven at about 190 degrees C (375 degrees F). Prepare a 13×9-inch baking dish and cooking spray.
5. Put to a boil a large pot of lightly salted water. Cook the pasta shells in the boiling water until the bite is soft, but strong, about 10 minutes; drain. Rinse off with cold water until hot; drain.
6. Mix the chicken mixture into cooked pasta shells and place it in the prepared baking dish. Blend Cheddar-Monterey Jack cheese over the stuffed shells and season with salt and pepper.
7. Bake until partially melted and stuffing is warm in the middle 15 to 20 minutes in the preheated oven.
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