BUFFALO CHICKEN STUFFED SHELLS PINTEREST RECIPES

Steps:

• Heat oven to 350°F. Cook pasta as directed on package without added salt until tender. Rinse with cool water; drain. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Drizzle 2 tablespoons of the Buffalo sauce over bottom of baking dish; spread evenly.
• Meanwhile, in medium bowl, mix ricotta cheese and egg until well blended. Add chicken, remaining Buffalo sauce and 1/2 cup mozzarella cheese.
• Spoon about 3 tablespoons chicken mixture into each cooked pasta shell. Place in baking dish, filling side up. Cover tightly with foil.
• Bake 30 to 35 minutes or until filling is hot and meat thermometer inserted in center of chicken mixture reads 160°F. Sprinkle with 1 cup mozzarella cheese. Bake uncovered 5 minutes longer or until cheese is melted.
• Sprinkle with tomatoes, green onions and blue cheese. Serve immediately.

Steps:

• Heat oven to 400°F. Spray 13x9-inch baking dish with cooking spray.
• Cook 18 jumbo pasta shells as directed on package until al dente. Drain; rinse with cold water.
• In 2-quart saucepan, melt 2 tablespoons unsalted butter over medium heat; add 2 tablespoons all-purpose flour. Beat with whisk; cook 1 minute. Beat in 2 cups whole milk. Heat to boiling; reduce heat to simmering. Cook until sauce thickens, stirring frequently. Stir in 4 oz crumbled blue cheese until melted. Season to taste with salt and pepper.
• In medium bowl, mix 2 cups diced deli rotisserie chicken, 1/2 cup Frank’s™ RedHot™ sauce, 1/2 cup of the blue cheese sauce and 2 oz crumbled blue cheese.
• Add 1/2 cup of the blue cheese sauce to bottom of baking dish. Divide chicken filling among shells, about 2 tablespoons each, and place in baking dish.
• Pour remaining blue cheese mixture over top of stuffed shells. If desired, melt 1 tablespoon butter, and mix with 1/4 cup bread crumbs; sprinkle over top of dish.
• Bake 20 to 30 minutes or until sauce is bubbling and bread crumbs are lightly browned.