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Buffalo Chicken Stuffed Shells - Traditional Version

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Buffalo Chicken Stuffed Shells - Traditional Version

Pam
The Cook
6 Servings
7 Ingredients
19 Comments

Give your pasta some sass with this Buffalo Chicken Stuffed Shells recipe! Spicy, cheesy, and oh-so-good, just the easy buffalo marinara will have you getting every last bit off your plate.

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6 Servings
7 Ingredients
19 Comments

Ingredients

  • 12 ounces Jumbo/Large Shells
  • 2 ½ cups Marinara Sauce
  • ½ cups Cayenne Pepper Sauce
  • 2 cups cook and shred Chicken, Boneless Breasts
  • 16 ounces Cottage Cheese
  • 2 individual Egg
  • 1 cup Mozzarella Cheese, Shredded

Containers

  • 2 8x8 Baking Pans

Supplies

  • Labels
  • Foils

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Cook pasta shells according to package until al dente.
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Make From Frozen Serving Day Directions

Bake

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Cook pasta shells according to package until al dente.
  2. In bowl, combine marinara and cayenne pepper sauce.
  3. In another bowl, combine chicken, cottage cheese and eggs until combined.
  4. Spread 1 cup sauce on the bottom of indicated number of pans.
  5. Stuff shells with chicken mixture. Place in sauce covered dish.
  6. Cover shells with remaining sauce and sprinkle with shredded cheese.
  7. Bake at 350 degrees for 30 minutes or until heated through and cheese is melted.

Nutrition Facts

Servings Per Recipe
6 Servings
Serving Size
about 5 stuffed shells
Amount Per Serving
Calories
517
Total Fat
15g
Saturated Fat
6g
Trans Fat
0g
Cholesterol
160mg
Sodium
1554mg
Total Carbohydrates
54g
Fiber
0g
Sugar
10g
Protein
42g
WW Freestyle
13

Categories

shellfish-free, traditional, fall, winter, spring, summer, nut-free

Categories

shellfish-free, traditional, fall, winter, spring, summer, nut-free

19 Comments

Join the discussion

  1. I’v made similar and they are really good. I mixed buffalo sauce with light ranch dressing in mine. Yum!

    Reply

  3. I made these last night and they were DELICIOUS! It was the perfect amount of buffalo sauce for us. This is the first recipe I’ve made from your blog and look forward to many more 🙂

    Reply

  6. I made these for supper tonight and they were super yummy! I used light sour cream instead of cottage cheese just because I don’t like the texture of cottage cheese. Definitely will be making these again!

    Reply

  7. I know this may sound odd but I am wondering how long this will keep if frozen? And can you just freeze the chicken filling and thaw when you want to make another batch? New to cooking, so just thought I would ask. Thanks!!

    Reply

  8. So my saint of a mom just did the grocery shopping and came home with regular shell pasta, not jumbo for stuffing. What do you think about adapting the recipe to just mix the sauce with the chicken mixture and have it more like a casserole??

    Reply

      1. I tried it as a casserole tonight and it turned out great. I just combined the chicken mixture with the large shells and put that in the dish, covered with the sauce and topped w/ cheese. Served it to company who seemed to enjoy it. 🙂

        Reply

  9. Great stuff again OAMM staff! Just a question, have you ever thought about connecting with the Cozi planner people? (anyone else use Cozi?) I use it to keep life sorted and they have a menu planning section. I would love to be able to upload your recipes with them (like your ziplist function). Just wondering. Thanks for all you do!

    Reply