Imagine the best parts of game day—the spicy, tangy kick of buffalo wings—colliding with the ultimate comfort food: creamy, cheesy baked pasta. That’s exactly what you get with Buffalo Chicken Stuffed Shells. It’s a magical fusion that feels both exciting and deeply familiar.

This dish is a total crowd-pleaser, the kind of meal that makes everyone gather around the table a little faster. The jumbo pasta shells are like little edible pockets, each one generously filled with a riot of flavors and textures. You get the heat from the sauce, the cool creaminess from the cheeses, and that satisfying, hearty feel of shredded chicken.

It’s not just dinner; it’s an experience. Perfect for a busy weeknight that needs a lift, a potluck where you want to impress, or a cozy weekend feast. This recipe takes some classic ideas and twists them into something brilliantly new and utterly delicious.

Ingredients Needed for the Recipe

Gathering your ingredients is the first step to creating this masterpiece. Each one plays a specific role in building the complex flavors and textures that make this dish so special. Here’s what you’ll need.

• Jumbo Pasta Shells: The sturdy vessels for all that amazing filling. Their large size and cup-like shape are essential for holding everything together without breaking. • Shredded Chicken: The hearty, protein-packed star. Using pre-cooked rotisserie chicken is a huge time-saver and adds great flavor. • Buffalo Sauce: This is where the signature spicy, tangy, and bold flavor comes from. It coats the chicken perfectly.

• Ricotta Cheese: The base of the filling, providing a wonderfully mild, creamy, and rich texture that balances the heat from the buffalo sauce. • Mozzarella & Parmesan Cheeses: For that iconic, stretchy, gooey meltiness and a sharp, salty depth of flavor. They’re in the filling and on top! • Egg: A crucial binder that holds the cheese filling together, preventing it from becoming runny during baking.

• Garlic Powder, Salt, Pepper: The essential flavor enhancers that round out the profile of the filling. Celery salt is a fantastic option here for an extra nod to classic buffalo wing seasoning. • Green Onions & Spinach: These add a fresh, slightly sharp bite and a pop of color and nutrients, cutting through the richness. • Butter, Flour, Milk: The holy trinity for creating a simple, creamy béchamel sauce that blankets the shells, keeping them moist.

How to make Buffalo Chicken Stuffed Shells?

Don’t let the list of steps intimidate you. The process is straightforward and even a bit therapeutic. It’s all about building layers of flavor. Let’s break it down.

Step 1: Prepping Your Components

First, get your oven preheated to 375°F (190°C). This ensures it’s perfectly hot and ready when your assembled dish is. Next, cook those jumbo shells in a large pot of well-salted water.

Here’s a pro move: cook them just until al dente, which is usually a minute or two less than the package says. They’ll finish cooking in the oven, and this prevents them from turning into mushy, overdone pasta. Drain them and let them cool slightly so they’re easy to handle.

Step 2: Creating the Fillings

In a small bowl, toss your shredded chicken with that glorious buffalo sauce until every piece is thoroughly coated. Set this aside—this spicy, tangy mixture is the heart of the dish.

Now, for the creamy element. In a larger bowl, combine the ricotta, mozzarella, parmesan, egg, and all your seasonings—garlic powder, salt, and pepper. Give it a good mix until it’s smooth and well-blended.

Then, fold in the minced green onions and the freshly chopped spinach. The green flecks make the filling look so inviting and add a wonderful freshness.

Step 3: The Fun Part: Stuffing the Shells

Lay your par-cooked shells on a clean surface. Take a spoonful of the creamy cheese mixture and gently press it into the bottom of each shell. Don’t pack it too tightly.

Then, follow it up with a spoonful of your buffalo chicken. You’re creating these incredible layered pockets of flavor. As you work, place each stuffed shell on a piece of foil—the same one you’ll use to cover the pan later. It makes transferring them super easy and mess-free.

Step 4: Building the Creamy Sauce and Assembling

For the sauce, melt butter in a saucepan over medium-low heat. Whisk in the flour until it forms a pale paste and smells a bit nutty. This is called a roux, and it’s what will thicken your sauce.

Slowly, and we mean slowly, pour in the milk while whisking constantly. This prevents any lumps from forming. Bring the sauce to a gentle simmer until it thickens nicely, then whisk in the parmesan or blue cheese off the heat for an extra flavor punch.

Pour half of this creamy sauce into the bottom of a 9×13-inch baking dish. This creates a luxurious base that prevents the shells from sticking and adds moisture. Neatly arrange all your stuffed shells over the sauce.

Step 5: Baking to Perfection

Pour the remaining sauce over the top of the shells, making sure they’re all covered. Sprinkle the top generously with that last cup of grated mozzarella—this is what gives you that beautiful, golden-brown, bubbly cheese crust.

Cover the dish tightly with foil and bake for 20 minutes. This allows everything to heat through and the cheeses to melt beautifully. Then, remove the foil and bake for another 10 minutes, or until the top is irresistibly golden and the edges are bubbly.

This final wait is crucial: let it rest for about 10 minutes after pulling it from the oven. This allows the filling to set slightly, making serving much cleaner and the flavors even more cohesive.

Ingredient Substitutions

No ricotta? No problem. An equal amount of full-fat cottage cheese, blended until smooth, works beautifully as a substitute. The texture and mild flavor are very similar.

If you’re watching your dairy intake, feel free to use low-fat mozzarella and ricotta. The result will still be delicious, though perhaps slightly less rich. For a gluten-free version, simply use your favorite GF jumbo shells and a 1:1 gluten-free flour blend for the sauce.

And for the vegetarians in your life? You can absolutely skip the chicken. Try using canned chickpeas, drained and rinsed, tossed in buffalo sauce instead. It provides a fantastic texture and soaks up the flavor wonderfully.

Tips

• Don’t Overcook the Pasta: This is the number one tip for success. Al dente pasta is your best friend here. It stands up to the stuffing and baking process without falling apart.
• Get the Big Shells: Seriously, jumbo is the way to go. They are specifically designed for stuffing and make the process so much easier. If you can’t find them, you can adapt this into a deconstructed lasagna using no-boil noodles.
• Prep Ahead is Key: This is a fantastic make-ahead meal. You can assemble the entire dish, cover it, and refrigerate it for up to 24 hours before baking. Just add a few extra minutes to the baking time if it’s going into the oven cold.

Best Time to Serve This Dish

This is the ultimate party food. It’s a guaranteed hit for game day gatherings, replacing the usual platter of wings with something far more inventive and satisfying. Everyone can help themselves to a shell or two.

It’s also a brilliant Sunday night family dinner. It feels special and indulgent, a perfect way to cap off the weekend. The leftovers, if you have any, are arguably even better the next day, making it a fantastic meal prep option for lunches.

Basically, any time you need a dish that delivers maximum flavor and comfort with a fun, interactive twist, these stuffed shells are your answer. They turn an ordinary meal into a small event.

How to Store and Reheat

Leftovers? Let the baked dish cool completely to room temperature. Then, transfer individual portions or the whole thing into an airtight container. It will keep happily in the refrigerator for up to 3 days.

For longer storage, these shells freeze exceptionally well. Place them in a single layer on a baking sheet to freeze solid first, then transfer to a freezer-safe bag or container. This prevents them from sticking together. They’ll be good for up to 2 months.

To reheat, thaw overnight in the fridge. For the best results, reheat in a 350°F (175°C) oven, covered with foil, for 20-25 minutes until heated through. For a quick fix, the microwave works too—just use a medium power setting for 3-4 minutes to avoid overheating the cheese.

Pairing Ideas

What do you serve with such a bold, flavorful main? You need sides that complement without competing. A simple, crisp green salad is a non-negotiable for me. The fresh, cool crunch is the perfect contrast to the hot, creamy pasta.

A classic ranch or blue cheese dressing on the salad echoes the flavors inside the shells beautifully. For a vegetable side, consider some crisp celery sticks and carrot sticks—another nod to the traditional buffalo wing accompaniments.

And to drink? A cold, light beer is the classic and perfect pairing. It cuts through the richness and cools the spice. For a non-alcoholic option, a sparkling lemonade or iced tea works wonderfully. It’s all about balance.

Print Recipe

Buffalo Chicken Stuffed Shells Recipe

Author: katie Smith Cooking Method: Baking Cuisine: American, Italian Courses: Main Course

Difficulty: medium Prep Time 25 mins Cook Time 30 mins Rest Time 10 mins Total Time 1 hr 5 mins

Cooking Temp: 375  F Servings: 6 Estimated Cost: $ 16 Calories: 520

Best Season: Fall, Winter, Spring

Description

These Buffalo Chicken Stuffed Shells are a bold, flavorful twist on classic comfort food, combining tender jumbo pasta shells with a spicy and creamy buffalo chicken filling. Packed with shredded chicken tossed in tangy buffalo sauce and a rich ricotta cheese mixture loaded with spinach, mozzarella, and parmesan, these stuffed shells are baked in a velvety homemade cheese sauce until golden and bubbly. The perfect balance of heat, creaminess, and comfort—ideal for game day, weeknight dinners, or feeding a crowd!

Ingredients

Servings

For the Pasta

• 1 lb jumbo pasta shells (cooked al dente)

For the Buffalo Chicken Filling

• 2 cups shredded chicken (rotisserie or cooked chicken thighs)
• ½ cup buffalo sauce (Frank's RedHot or your favorite brand)

For the Ricotta Filling

• 16 oz ricotta cheese (whole milk recommended)
• ½ cup mozzarella cheese (grated)
• ⅓ cup parmesan cheese (shaved or grated)
• 1 each egg (large, to bind the mixture)
• 1 tsp garlic powder
• ½ tsp salt (or celery salt for extra flavor)
• ¼ tsp black pepper
• 2 tbsp green onions (minced)
• 2 cups fresh spinach (chopped, packed)

For the Cheese Sauce

• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 3 cups whole milk (warmed slightly)
• ⅓ cup parmesan or blue cheese (shaved, for tangy depth)

For the Topping

• 1 cup mozzarella cheese (grated, for topping)
• 1 tbsp fresh parsley (chopped, optional garnish)

Instructions

1. Preheat Oven

   Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
   Mark as complete

2. Cook the Pasta

   Bring a large pot of salted water to a boil. Cook jumbo shells according to package instructions until al dente. Drain and lay them flat on a clean towel to prevent sticking.
   Do not overcook—pasta will continue to soften in the oven.
   Mark as complete

3. Prepare Buffalo Chicken

   In a small bowl, toss the shredded chicken with ½ cup buffalo sauce until fully coated. Set aside.
   For milder heat, use less sauce or mix with ranch.
   Mark as complete

4. Make Ricotta Filling

   In a medium bowl, combine ricotta, ½ cup mozzarella, parmesan, egg, garlic powder, salt, pepper, green onions, and spinach. Mix until smooth and well blended.
   Taste and adjust seasoning if needed.
   Mark as complete

5. Assemble the Shells

   Place a spoonful of the ricotta mixture into each shell, then add a spoonful of buffalo chicken. Arrange the filled shells in a single layer in the baking dish.
   Work gently to avoid tearing the shells.
   Mark as complete

6. Make the Cheese Sauce

   In a saucepan over medium-low heat, melt butter. Whisk in flour and cook for 1–2 minutes until golden. Gradually whisk in milk until smooth. Bring to a simmer and cook until thickened (3–5 minutes). Remove from heat and stir in cheese until melted.
   This is a quick béchamel with a cheesy twist.
   Mark as complete

7. Add Sauce and Bake

   Pour half of the cheese sauce into the bottom of the baking dish before placing the shells. Pour the remaining sauce over the top. Sprinkle with 1 cup grated mozzarella.
   Cover with foil and bake for 20 minutes. Remove foil and bake 10 more minutes until bubbly and golden.
   Mark as complete

8. Rest and Serve

   Let the stuffed shells rest for 10 minutes after baking. This helps them hold their shape when serving. Garnish with fresh parsley if desired.
   Serve warm with a side of ranch or blue cheese dressing.
   Mark as complete

Nutrition Facts

Servings 6

Serving Size 2 stuffed shells

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Amount Per Serving

Calories 520kcal

% Daily Value *

Total Fat 27gg42%

Saturated Fat 14gg70%

Trans Fat 0.5gg

Cholesterol 125mgmg42%

Sodium 980mgmg41%

Potassium 520mgmg15%

Total Carbohydrate 38gg13%

Dietary Fiber 3gg12%

Sugars 8gg

Protein 32gg64%

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Calcium 45% mg

Iron 18% mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Make it Milder: Reduce buffalo sauce or mix with ranch dressing in the chicken filling.
• Add Veggies: Fold in sautéed mushrooms, grated zucchini (squeezed dry), or roasted cauliflower to the ricotta mix.
• Shortcut: Use store-bought alfredo or cheese sauce instead of making béchamel from scratch.
• Freezer-Friendly: Assemble unbaked shells, cover tightly, and freeze for up to 2 months. Bake from frozen, adding 15–20 minutes to cook time.
• Vegetarian Option: Swap chicken for mashed chickpeas or plant-based chicken crumbles.
• Serving Suggestion: Drizzle with extra ranch, blue cheese, or a spicy sriracha mayo before serving.

Keywords: buffalo chicken stuffed shells, buffalo pasta, baked stuffed shells, spicy chicken pasta, comfort food recipe, game day meal