- 6
- 30 mins
- 65 mins
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
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.