Buffalo Chicken Stuffed Shells with Blue Cheese

You can probably look forward to seeing me post quite a few recipes adapted from one of my favorite cooking blogs, Inspired Taste. Inspired Taste is a cooking blog ran by Adam and Joanne who are a cute couple that enjoy cooking together ^_^ They have such a variety of delicious recipes in which I've been on a personal mission to try. What I love most is that all the recipes are pretty simple and I've found that most of them are variety dishes that can be made over and over again with different ingredients. Gotta love the versatility!

They introduced a few recipes for stuffed shells and I've tried a few of them and have fallen in absolute awe! One of their most recent shell recipes is the Buffalo Chicken Stuffed Shells. It makes a great party dish and I have paired them with wings and alone.


First boil the pasta shells in a large boiler according to the directions on the box. Once cooked, drain and set aside in a bowl of cold ice water. Now let's add a little olive oil and brown the ground chicken over medium heat in a large skillet. 

Add some garlic powder. 

Throw in some diced celery and cook until slightly tender.

Mix in some Frank's Buffalo Sauce. 

Add the ricotta cheese. 

Mix in a few blue cheese crumbles.

Now add the parsley. 

Stuff each shell with a spoonful of filling and place in a lightly greased glass baking dish. Cook in oven for about 25 minutes or until shells become lightly crisp and the cheese has melted. Then you're ready to serve! 

Prep Time: 5 mins | Cook Time: 40 mins | Total Time: 45 mins | Serves: 4

16 large pasta shells
1 pound ground chicken
1/4 teaspoon garlic powder
3/4 cup diced celery
6-8 tablespoons Frank’s Buffalo Wing Sauce
1/2 cup part skim ricotta cheese
1/4 cup + 2 tablespoons blue cheese crumbles
1/4 cup chopped fresh parsley

Preheat oven to 350 °. Bring a large pot of water to a boil then cook pasta shells according to package directions. Drain cooked shells then add to a large bowl of ice water until ready to fill. Next add olive oil to a large frying pan over medium-high heat. Add ground chicken and use a spoon to break the chicken apart, cook 5-8 minutes until brown. Add garlic powder and celery and cook another 3-4 minutes until tender. Remove pan from the heat then stir in wing sauce, ricotta cheese, 1/4 cup of blue cheese crumbles and parsley. Taste for seasoning, add salt if necessary.Use a spoon to fill each pasta shell then arrange shells in a baking dish. Sprinkle tops with 2 tablespoons of blue cheese then bake in the oven 25 minutes until cheese has melted and tips of shells begin to crisp and brown.

Transferring the cooked shells to a separate bowl is optional. If you cook it in a large enough boiler pot you can simply remove the hot water, drain the shells and add cold icy water to the boiler.
Recipe adapted from Inspired Taste. 

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