Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or butter and set aside.
- Cook the jumbo pasta shells according to package instructions for 10-12 minutes until al dente (slightly firm). Drain, rinse with cool water, and lay out on a clean kitchen towel to prevent sticking.
- In a large mixing bowl, combine the shredded chicken, buffalo sauce, ricotta cheese, 3/4 cup of the mozzarella cheese, softened cream cheese, and garlic powder. Mix thoroughly with a wooden spoon until the filling is smooth and creamy.
- Fold in the ranch dressing and chopped green onions until evenly distributed. Taste and adjust buffalo sauce, salt, or pepper if desired for your preferred spice level.
- Using a spoon or small cookie scoop, carefully fill each cooked shell with 2-3 tablespoons of the buffalo chicken mixture. Arrange the filled shells in the prepared baking dish in a single layer, leaving small gaps between each shell.
- Sprinkle the remaining 1/4 cup mozzarella cheese over the top of the shells. Cover the dish tightly with aluminum foil.
- Bake for 25 minutes, or until the cheese is melted and the sauce is bubbling around the edges. For a golden top, remove the foil during the last 5 minutes of baking.
- Let the shells rest for 5 minutes before serving. Garnish with extra chopped green onions, a drizzle of ranch dressing, or crumbled blue cheese if desired.
Notes
Make-ahead tip: Assemble the shells up to 24 hours in advance, cover, and refrigerate until ready to bake. Add 5-10 extra minutes to baking time if cooking from cold. These shells can be frozen for up to 3 months. Wrap tightly in plastic wrap and foil, then thaw in the refrigerator overnight before baking. For less spice, reduce buffalo sauce to 1/4 cup and increase ranch dressing. Use rotisserie chicken to save time and add extra flavor. Ensure cream cheese is fully softened to room temperature for smooth mixing.