After the exhausted and resultingly (new word!) uninspired photo shoot with the Crockpot Beer Buffalo Chicken sandwiches, I may have gone a little overboard taking pictures of these stuffed shells. I couldn’t help myself!
Adapted from Debbi Does Dinner
1 12 oz. package jumbo shells
8 oz. cream cheese, room temperature
1 cup ricotta cheese
1/2 cup mozzarella
handful of grated parmesan
1/4 cup ranch dressing
1/2 cup hot sauce (more if needed)
2 heaping cups of Crockpot Beer Buffalo Chicken
1/3 cup blue cheese
Cook pasta according to package directions. While the pasta is cooking, mix the cream cheese, ricotta, mozarella, parmesan, ranch dressing and hot sauce together in a large bowl. Add the chicken. If the mixture isn’t too soupy and you would like it hotter, add more hot sauce.
If the pasta is still hot, run under cold water until cool enough to handle. Stuff each shell with the buffalo chicken mixture, and place in your pan/s. (I made one 9×13 and one 8×8 -which I froze- then had extra “seashells” for the toddler who doesn’t like spicy food. Yet.) Top with the blue cheese and scallions. Bake at 350 for about 30 minutes until gorgeous and bubbly.