Buffalo Chicken Stuffed Pasta Shell Bake

• 12 oz jumbo pasta shells, cooked
• 2 cups shredded cooked chicken
• 1 cup buffalo wing sauce
• 1 cup cream cheese, softened
• 1/2 cup ranch dressing
• 2 cups shredded cheddar cheese
• 1/2 cup panko breadcrumbs
• 1/4 cup melted butter
• 2 tbsp parsley, chopped
• 1 tsp garlic powder
• 1/2 tsp paprika
• Salt to taste
• Black pepper to taste
• Nonstick cooking spray

Steps

1. 1 Preheat oven to 375°F and lightly spray a 9x13 inch baking dish with nonstick spray.
2. 2 In a bowl, mix buffalo wing sauce and shredded chicken until well coated.
3. 3 In another bowl, combine cream cheese and ranch dressing until smooth.
4. 4 Stuff each pasta shell with a mixture of the buffalo chicken and cream cheese mixture.
5. 5 Arrange stuffed shells in the prepared baking dish.
6. 6 Pour any remaining sauce over the shells.
7. 7 In a small bowl, mix cheddar cheese, panko breadcrumbs, melted butter, parsley, garlic powder, and paprika. Sprinkle over the shells.
8. 8 Bake for 35 minutes until bubbly and the topping is golden brown.
9. 9 Let stand for 5 minutes before serving.

Equipment

• Baking dish
• Mixing bowls
• Spoon for stuffing

Variations

• Add cooked crumbled bacon for a smoky twist.
• Substitute blue cheese dressing for ranch for a classic buffalo flavor.

Substitutions

• Use mozzarella cheese if cheddar is not available.
• Substitute hot sauce for buffalo wing sauce to control the spice level.

Pairings

• Cornbread
• Garlic bread

Nutrition

Tips

• For extra spice, add diced jalapeños to the filling.
• Make ahead and refrigerate overnight before baking.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and bake covered at 350°F for 45 minutes, then uncover and bake an additional 10 minutes.

Serving Suggestions

• Serve with a side of celery sticks and extra ranch for dipping.
• Pairs well with a crisp green salad.

FAQ