Go Back
Homemade Buffalo Chicken Stuffed Shells Recipe photo
Print Recipe Save it for later

Buffalo Chicken Stuffed Shells Recipe

Creamy, spicy buffalo chicken stuffed into jumbo pasta shells for an easy oven-baked comfort meal.
Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Servings: 6 servings

Ingredients

  • 1 box (16 oz) jumbo pasta shells
  • 2 cups shredded chicken breast
  • 5 oz container Frank's RedHot sauce
  • 16 oz cottage cheese
  • 1/4 cup melted butter
  • 1 cup shredded cheese
  • chopped green onions optional for serving

Instructions

  • Bring a large pot of salted water to a boil and cook jumbo shells according to package directions (about 9–10 minutes) until al dente. Drain in a colander and rinse briefly with cold water to stop cooking; set aside.
  • Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish with nonstick cooking spray; set aside.
  • In a large mixing bowl, combine the shredded chicken, Frank's RedHot sauce (5 oz), cottage cheese (16 oz), and melted butter (1/4 cup). Mix thoroughly until well combined.
  • Spoon the buffalo chicken mixture into each cooked shell using a spoon or small scoop, and place the stuffed shells seam-side up in the prepared baking dish in a single layer.
  • When all shells are stuffed and arranged, sprinkle the tops evenly with 1 cup shredded cheese.
  • Bake in the preheated oven for 15–20 minutes, until the center is hot and the cheese is melted and bubbly.
  • Remove from the oven and serve warm topped with chopped green onions, if desired.

Equipment

  • 9x13 inch Baking Dish
  • Large Pot
  • Colander
  • Large Mixing Bowl
  • Measuring Cups
  • Spoon or Small Scoop
  • nonstick cooking spray

Notes

  • Try adding blue cheese and ranch for a different flavor.
  • Increase hot sauce for extra heat.
  • Substitute ricotta for cottage cheese if preferred.