Stuffed Buffalo Chicken Shell

How to Make Stuffed Buffalo Chicken Shell

1. Reheat the shredded chicken in a skillet for just a few minutes.
2. Melt in the butter with the shredded chicken, and add in the cayenne pepper.
3. Using a cheesecloth, squeeze as much of the liquid as possible from the ricotta cheese.
4. In a bowl, place the cheese and add the shredded chicken.
5. Refrigerate this mix for at least 3 hours.
6. Cook the large shell pasta in lightly salted water; do not cook until al dente’; you want the pasta to still be slightly firm.
7. Drain the pasta.
8. Preheat the oven to 350°F.
9. Lightly spray a 9×13 pan with nonstick spray.
10. Using a cookie scoop, fill each shell with some of the filling.
11. Place the shells in the prepared baking pan.
12. Sprinkle Monterey Jack cheese on top of each shell.
13. Bake for 15 to 20 minutes; do not over-bake; you do not want crispy shells.