Buffalo Chicken Stuffed Shells

Ingredients

For the Shells:

• 1 lb. jumbo pasta shells

For the Filling:

• 2 cups shredded chicken thighs or rotisserie chicken
• 1/2 cup buffalo chicken sauce
• 16 oz. ricotta cheese (whole milk)
• 1/2 cup grated mozzarella cheese
• 1/3 cup shaved parmesan cheese
• 1 egg
• 1 tsp. garlic powder
• 1/2 tsp. salt or celery salt
• 1/4 tsp. ground black pepper
• 2 green onions, minced
• 2 cups freshly chopped spinach

For the Sauce:

• 3 tbsp. unsalted butter
• 3 tbsp. all-purpose flour
• 3 cups whole milk
• 1/3 cup shaved parmesan or blue cheese

For the Topping:

• 1 cup grated mozzarella cheese
• 1 tbsp. freshly chopped parsley (optional)

Instructions

1. Preheat the Oven:

   • Preheat oven to 375°F (190°C).

2. Cook the Pasta:

   • In a large pot of water, cook the jumbo shells according to the package instructions. Drain and set aside.

3. Prepare the Filling:

   • In a small bowl, combine chicken and buffalo sauce.
   • In a medium bowl, mix ricotta, mozzarella, parmesan, egg, garlic powder, salt, pepper, green onions, and spinach.

4. Fill the Shells:

   • Place a spoonful of the ricotta mixture into each shell, followed by a spoonful of the buffalo chicken mixture.

5. Make the Sauce:

   • In a saucepan over medium-low heat, melt the butter. Add flour and whisk until pale golden brown.
   • Slowly pour in the milk, whisking until a smooth, creamy sauce forms. Simmer until thickened, then whisk in the cheese and remove from heat.

6. Assemble the Dish:

   • Pour half the sauce into a 9×13-inch baking dish. Arrange the stuffed shells on top, then pour the remaining sauce over them. Top with grated mozzarella cheese.

7. Bake:

   • Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes.

8. Rest and Serve:

   • Allow to rest for 10 minutes before serving. Garnish with freshly chopped parsley if desired.

Notes

• Make Ahead: Prepare up to 24 hours in advance and refrigerate until baking.
• Storage: Store in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
• Reheating: Thaw frozen shells overnight in the fridge. Preheat oven to 350°F (175°C), cover with foil, and bake for 20-25 minutes. For quicker reheating, microwave individual portions on medium power for 3-4 minutes.

Enjoy making and sharing this dish!