Buffalo Chicken Stuffed Shells The Best Recipes

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Buffalo Chicken Stuffed Shells

"This is a success for soccer Sundays. For a thicker stuffing, drain ricotta overnight. Serve with ranch and blue cheese dressing for dipping."

Ingredients :

1 pound ground hen
1/4 cup butter
1 cup cayenne pepper sauce (including Frank's® RedHot®)
1 (sixteen ounce) field whipped ricotta cheese
cooking spray
1 (16 ounce) bundle jumbo pasta shells
1 (8 ounce) bundle shredded Cheddar-Monterey Jack cheese blend
salt and floor black pepper to taste

Instructions :

Prep : 15M	Cook : 6M	Ready in : 3H40M

Heat a huge skillet over medium-excessive warmness. Cook and stir ground chicken within the hot skillet until browned and crumbly, five to 7 minutes; drain and discard grease.
Melt butter within the skillet with the cooked chicken. Stir cayenne pepper sauce into the hen mixture and do away with from heat.
Squeeze as a great deal moisture from the ricotta cheese using a cheese fabric or paper towels; put drained cheese in a big bowl. Add chicken aggregate to the cheese and stir. Refrigerate until completely chilled, three to 4 hours.
Preheat oven to 375 levels F (a hundred ninety stages C). Prepare a 13x9-inch baking dish with cooking spray.
Bring a huge pot of gently salted water to a boil. Cook pasta shells inside the boiling water until cooked through however firm to the bite, approximately 10 mins; drain. Rinse with cold water until not warm; drain.
Spoon chicken aggregate into cooked pasta shells and arrange into the organized baking dish. Sprinkle Cheddar-Monterey Jack cheese combination over the stuffed shells; season with salt and pepper.
Bake in preheated oven till the cheese is slightly melted and the stuffing is hot within the middle, 15 to 20 minutes.

Notes :

Reynolds® Aluminum foil can be used to hold meals moist, cook dinner it flippantly, and make easy-up easier.

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