Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat the oven to 375°F (190°C). Gather your ingredients and cookware, including a baking dish and a large pot for boiling the pasta shells.
- Cook the jumbo pasta shells according to the package instructions, typically boiling them for 10-12 minutes until al dente. Drain and rinse with cold water to stop the cooking process.
- In a large mixing bowl, combine shredded chicken, buffalo sauce, ricotta cheese, mozzarella cheese, cream cheese, and garlic powder. Mix until creamy and well-blended.
- Fold in the ranch dressing into the filling mixture until evenly incorporated.
- Use a spoon to fill each cooled pasta shell generously with the buffalo chicken mixture and arrange in a greased baking dish.
- Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and check for bubbling cheese.
- Let the stuffed shells cool for a few minutes, then garnish with additional mozzarella cheese or chopped green onions before serving.
Nutrition
Notes
This recipe can easily be adjusted for extra spice or made ahead and stored for later meals. Perfect for busy weeknights or family gatherings.