Beer Buffalo Chicken Stuffed Shells

shells3After 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!

shells2I won’t even say anything. They speak for themselves.

shells5And now: melted cheese…

shells6Melted blue cheesey buffaloey goodness.

shells7And green beans, steamed. Cause we’re healthy like that.

shells8Beer Buffalo Chicken Stuffed Shells

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

2-3 scallions

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.

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