Ingredients
Scale
- 12 jumbo pasta shells
- 2 cups cooked chicken, shredded
- 1/2 cup buffalo sauce
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 4 oz cream cheese, softened
- 1 teaspoon garlic powder
- 1/4 cup ranch dressing
- 1/4 cup green onions, chopped
Instructions
- Preheat oven to 375°F (190°C).
- Cook jumbo pasta shells according to package instructions and set aside.
- In a large bowl, combine shredded chicken, buffalo sauce, ricotta, mozzarella, softened cream cheese, and garlic powder. Stir until creamy and well combined.
- Fold in ranch dressing to balance the heat.
- Gently fill each cooked shell with the buffalo chicken mixture.
- Arrange stuffed shells in a greased baking dish.
- Cover with foil and bake for 25 minutes until heated through and cheese is melted.
- Garnish with extra shredded cheese or chopped green onions before serving.
Notes
- Prepare ahead and refrigerate for up to 24 hours before baking.
- Freeze for up to 3 months; bake from frozen for best results.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 70 mg