Buffalo Chicken Stuffed Shells

By kimvess

Ingredients

• 18 jumbo pasta shells
• 1/2 cup Buffalo wing 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

Details

Servings 6
Preparation time 30mins
Cooking time 65mins
Adapted from bettycrocker.com

Preparation

Step 1

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.