BUFFALO CHICKEN STUFFED SHELLS

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BUFFALO CHICKEN STUFFED SHELLS


INGREDIENTS

  •  1 lb. jumbo pasta shells


FOR THE FILLING:

  • 2 c. shredded chicken thighs or rotisserie chicken
  •  1/2 c. buffalo chicken sauce
  •  16 oz. ricotta cheese (I used whole milk)
  •  1/2 c. grated mozzarella cheese
  •  1/3 c. shaved parmesan cheese
  •  1 egg
  •  1 tsp. garlic powder
  •  1/2 tsp. salt OR celery salt
  •  1/4 tsp. ground black pepper
  •  2 green onions, minced
  •  2 c. freshly chopped spinach


FOR THE SAUCE:

  •  3 tbsp. unsalted butter
  •  3 tbsp. all-purpose flour
  •  3 c. whole milk
  •  1/3 c. shaved parmesan or blue cheese


FOR THE TOPPING:


  •  1 c. grated mozzarella cheese
  •  1 tbsp. freshly chopped parsley (optional)


INSTRUCTIONS
  • Preheat oven to 375 degrees.
  • In a large stockpot full of water, cook jumbo shells according to the package's instructions. Drain and set aside.
  • In a small mixing bowl combine the chicken and buffalo sauce, toss to combine and set aside.
  • In a medium mixing bowl combine the ricotta, mozzarella, parmesan, egg, garlic powder, salt, pepper, onion, and spinach. Mix together until combined.
  • Place a spoonful of filling into the bottom of each shell, followed by a spoonful of buffalo chicken. (I place them on the piece of foil I use to cover the pan when they go in the oven to bake)
  • In a small saucepan set over medium low heat, add the butter. Once melted add the flour and whisk until pale golden brown. Slowly pour in the milk, whisking until a smooth, creamy sauce forms. Turn up the heat to medium and bring to a low simmer. Once thickened, whisk in the cheese and remove from the heat.
  • Pour half of the sauce into the bottom of a 9x13-inch baking dish. Place the shells over top, then pour the remaining sauce over the shells. Top with grated mozzarella, then cover with foil and bake for 20 minutes. Remove the foil and continue baking for an additional 10 minutes.
  • Remove from the oven and allow to rest for 10 minutes before serving. Top with freshly chopped parsley, if desired.

NOTES
-This can prepared 24 hours in advance and refrigerated until ready to bake.

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