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Magda's Recipes

Where you don't have to scroll through random ramblings to get to the actual ingredent list.

1 Finger foods

Buffalo Chicken Stuffed Shells

Yields:
6 servings
Prep time:
15 minutes
Cook time:
25 minutes
Total time:
40 minutes

Ingredients

  • 1 pound ground chicken
  • ¼ cup butter
  • 1 cup cayenne pepper sauce (such as Frank's RedHot®)
  • 1 (16 ounce) container whipped ricotta cheese
  • cooking spray 
  • 1 (16 ounce) package jumbo pasta shells 
  • 1 (8 ounce) package shredded Cheddar-Monterey Jack cheese blend 
  • salt and ground black pepper to taste

Directions

  • 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.
  • Melt butter in the skillet with the cooked chicken. Stir cayenne pepper sauce into the chicken mixture and remove from heat.
  • 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.
  • Preheat oven to 375 degrees F (190 degrees C). Prepare a 13x9-inch baking dish with cooking spray.
  • 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.
  • 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.
  • Bake in preheated oven until the cheese is slightly melted and the stuffing is hot in the middle, 15 to 20 minutes.

Categories: Finger foods

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