Buffalo Chicken Stuffed Shells

with Buffalo Wing Sauce
time: 30-60 minutes | serves: 1 to 4
  • 12 ounce box Jumbo Shells
  • 1 1/2 cups Sweet Baby Ray's Buffalo Wing Sauce
  • 3 cups shredded rotisserie chicken
  • 16 ounces ricotta cheese
  • 8 ounces pepper jack cheese, separated
  • 4 ounces Monterey Jack cheese
  • 1 egg
  • Pinch of salt (for cooking shells)
  • Scallions for garnish
  • Crumbled blue cheese for garnish
  • Preheat oven to 375 degrees F.
  • Cook Jumbo Shells in a large salted pot of boiling water according to the directions.
  • Spread ¼ cup of Sweet Baby Ray's Buffalo Wing Sauce on the bottom of a large baking pan or casserole dish.
  • In a large bowl, mix together the shredded chicken, ricotta cheese, half of the pepper jack cheese, all of the Monterey Jack cheese, the egg, and 1 cup of Sweet Baby Ray's Buffalo Wing Sauce.
  • Stuff shells with the chicken mixture and place in a prepared pan.
  • Drizzle shells with the remaining Sweet Baby Ray's Buffalo Wing Sauce and sprinkle the remaining pepper jack cheese and crumbled blue cheese on top.
  • Cover with foil and bake for 20 minutes. Then remove the foil and cook for another 30 minutes or until the cheese is melted and the shells are heated thoroughly with the sides beginning to bubble.
  • Remove pan from the oven and let shells cool for 10 minutes.
  • Garnish with chopped scallions.

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