Buffalo Chicken Cheesesteak Shells (Print Version)
# Ingredients:
01 -
450 grams jumbo pasta shells
02 -
450 grams ground chicken
03 -
120 milliliters buffalo sauce
04 -
120 grams cream cheese
05 -
120 grams blue cheese crumbles
06 -
240 grams shredded mozzarella cheese
07 -
1 bell pepper, diced
08 -
1 onion, diced
09 -
2 cloves garlic, minced
10 -
Salt, to taste
11 -
Pepper, to taste
12 -
Olive oil, for cooking
13 -
Chopped green onions, for garnish
# Instructions:
01 -
Preheat the oven to 190°C (375°F). Cook the jumbo pasta shells according to package instructions. Drain and set aside.
02 -
In a large skillet, heat olive oil over medium heat. Add the diced bell pepper and onion, cooking until softened. Add the minced garlic and ground chicken, breaking it up with a spatula, and cook until browned. Season with salt and pepper.
03 -
Stir in the buffalo sauce and cream cheese until well combined. Remove from heat and let cool slightly. In a large mixing bowl, combine the buffalo chicken mixture with blue cheese crumbles and half of the shredded mozzarella cheese.
04 -
Stuff each cooked pasta shell with the prepared buffalo chicken mixture. Place the stuffed shells in a baking dish.
05 -
Sprinkle the remaining shredded mozzarella cheese over the shells. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
06 -
Garnish the baked shells with chopped green onions before serving.