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This buffalo chicken cheesesteak stuffed shells recipe brings together the spicy kick of buffalo wings with the comforting embrace of stuffed pasta. Perfect for game day gatherings or when you need to feed a hungry crowd, these shells deliver all the flavor of your favorite sports bar appetizers in a satisfying main dish.
I first made these stuffed shells for a playoff game party last year, and they disappeared faster than any other dish on the table. Even my friend who claims to dislike blue cheese went back for seconds, proving that sometimes the most unexpected flavor combinations create the most memorable meals.
Ingredients
- Jumbo pasta shells look for boxes without any broken shells and cook them just shy of al dente so they hold up during baking
- Ground chicken provides a lighter alternative to beef while still delivering meaty satisfaction
- Buffalo sauce Frank's RedHot offers authentic flavor but any brand works well
- Cream cheese mellows the spiciness and creates a creamy filling texture
- Blue cheese crumbles adds that classic buffalo wing accompaniment flavor
- Shredded mozzarella cheese creates that irresistible stretchy cheese pull
- Bell pepper adds sweetness and a pop of color to balance the heat
- Onion forms the aromatic base that builds depth of flavor
- Garlic cloves fresh minced garlic provides a punch that dried simply cannot match
- Olive oil use a good quality one for sautéing the vegetables
- Green onions their bright flavor cuts through the richness of the dish
Step-by-Step Instructions
- Prepare The Pasta
- Cook the jumbo shells for exactly 2 minutes less than the package directions suggest. This undercooking ensures they remain firm enough to stuff without tearing. After draining, spread them out on a baking sheet to prevent sticking together while you prepare the filling.
- Create The Filling Base
- Heat 2 tablespoons of olive oil in a large skillet over medium heat until it shimmers. Add the diced onion and bell pepper, cooking for about 5 minutes until they begin to soften but still maintain some texture. The vegetables should become translucent but not browned.
- Brown The Chicken
- Add the minced garlic to the vegetables and cook for just 30 seconds until fragrant before adding the ground chicken. Break the chicken into small pieces with a wooden spoon, cooking for about 7 minutes until no pink remains. Properly browning the meat creates texture and depth of flavor.
- Finish The Filling
- Reduce the heat to low and stir in the buffalo sauce, allowing it to coat all the meat and vegetables. Add the cream cheese in chunks, stirring until completely melted and incorporated. The mixture should look creamy and vibrant orange. Remove from heat and let cool for 10 minutes.
- Assemble And Bake
- Mix the cooled filling with blue cheese crumbles and half the mozzarella in a large bowl. Carefully fill each pasta shell with a generous tablespoon of mixture, arranging them in a greased baking dish. Sprinkle remaining mozzarella on top before covering with foil and baking according to the directions.
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The secret to making these shells truly spectacular lies in that final 10 minutes of uncovered baking. That golden, bubbly cheese crust forms a beautiful contrast to the tender pasta and spicy filling beneath. My family fights over the corner pieces where the cheese gets extra crispy around the edges.
Make Ahead Magic
These stuffed shells are perfect for meal prep. You can assemble everything up to 24 hours before baking. Simply cover the unbaked dish tightly with plastic wrap and refrigerate. When ready to cook, remove from the fridge 30 minutes before baking to take the chill off, then proceed with the regular baking instructions. The flavors actually develop and meld together beautifully overnight.
Heat Level Customization
Buffalo sauce varies tremendously in spiciness between brands and heat levels. For families with mixed spice preferences, consider dividing the filling and adding extra buffalo sauce to just a portion. You can mark the spicier shells with extra cheese on top or position them on a specific side of the baking dish. Serving extra buffalo sauce on the side lets heat lovers add more kick while keeping the base recipe accessible to everyone.
Creative Serving Suggestions
Transform this dish into a complete buffalo wing experience by serving with traditional accompaniments. A side of celery and carrot sticks with ranch or blue cheese dressing creates a cooling contrast to the spicy shells. For a fun presentation at parties, consider preparing individual portions in small ramekins with two or three shells per serving, allowing guests to enjoy them without committing to a full plate.
Frequently Asked Questions
- → Can I use another type of meat instead of ground chicken?
Yes, you can substitute ground chicken with ground turkey, ground beef, or even shredded rotisserie chicken for a different flavor profile.
- → How can I make this dish less spicy?
To reduce spiciness, use a mild buffalo sauce or mix it with additional cream cheese. You can also adjust the amount of buffalo sauce to your liking.
- → What sides go well with this dish?
Pair these stuffed shells with a crisp green salad, garlic bread, or roasted vegetables for a complete meal.
- → Can I prepare this dish ahead of time?
Yes, you can assemble the stuffed shells in the baking dish, cover tightly, and refrigerate for up to 24 hours before baking.
- → Can I freeze the stuffed shells for later use?
Absolutely! Assemble the stuffed shells, cover with foil, and freeze before baking. When ready to eat, bake from frozen, adding extra baking time as needed.
- → What can I use instead of blue cheese?
If you're not a fan of blue cheese, try using feta cheese, goat cheese, or simply omit it and add more mozzarella for a milder taste.