Buffalo Chicken Stuffed Shells

 


Ingredients

Shells

  • 18
    jumbo pasta shells
  • 1/2
    cup Frank's™ RedHot™ Buffalo Wings Sauce
  • 1
    cup part-skim ricotta cheese
  • 1
    egg, slightly beaten
  • 3
    cups diced cooked chicken breast
  • 1/2
    cup shredded reduced-fat mozzarella cheese (2 oz)

Topping

  • 1
    cup shredded reduced-fat mozzarella cheese (4 oz)
  • 1/2
    cup quartered grape tomatoes
  • 2
    tablespoons chopped green onions (2 medium)
  • 1/4
    cup blue cheese crumbles

  • Steps

1 Heat oven to 350°F. Cook pasta as directed on package without added salt until tender. Rinse with cool water; drain. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Drizzle 2 tablespoons of the Buffalo sauce over bottom of baking dish; spread evenly.

    2 Meanwhile, in medium bowl, mix ricotta cheese and egg until well blended. Add chicken, remaining Buffalo sauce and 1/2 cup mozzarella cheese.

      3 Spoon about 3 tablespoons chicken mixture into each cooked pasta shell. Place in baking dish, filling side up. Cover tightly with foil.

        4 Bake 30 to 35 minutes or until filling is hot and meat thermometer inserted in center of chicken mixture reads 160°F. Sprinkle with 1 cup mozzarella cheese. Bake uncovered 5 minutes longer or until cheese is melted.

        5 Sprinkle with tomatoes, green onions and blue cheese. Serve immediately.

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