The Best Buffalo Stuffed Shells Recipe: Spicy, Cheesy & Comforting Dish
When I made these buffalo stuffed shells for the first time, I honestly couldn’t believe how simple yet flavorful they turned out. Every bite had the creamy richness of cheese mixed with the bold, zesty punch of buffalo sauce.
It felt like comfort food with a fun twist, and I loved how quickly everything came together.
This dish has now become one of my go-to recipes for both family dinners and casual get-togethers. Trust me, once you try it, you’ll want to make it again and again!
Ingredients You’ll Need
Each ingredient plays an important role in creating that perfect cheesy, spicy bite.
- 12 jumbo pasta shells – ideal for holding the filling; cook them al dente so they don’t fall apart
- 2 cups shredded rotisserie chicken – juicy and flavorful, a time-saving shortcut
- 1 packet dry ranch seasoning (1 oz) – adds herby tang to balance the buffalo heat
- ½ cup buffalo sauce – pick your favorite brand for the right spice level
- 8 oz cream cheese, softened – creates a smooth, creamy filling base
- 1 ½ cups shredded mozzarella cheese – grate fresh for the best melt; half goes inside, half on top
- ½ cup white cheddar cheese, shredded – sharp flavor to cut through the richness
- ¼ tsp black pepper – just enough seasoning to round out the taste
- ¼ cup ranch dressing – drizzle after baking for creamy balance
- ¼ cup additional buffalo sauce – for serving and that final kick
Note: This recipe makes about 4 servings, perfect for a family dinner. You can double it easily if you’re cooking for a larger group.
Variations to Try
This recipe is flexible and can be adjusted to suit your taste.
- Swap proteins: Try shredded turkey, ground beef, or even a plant-based chicken substitute.
- Cheese lovers: Mix in blue cheese crumbles or Monterey Jack for extra flavor.
- Heat control: Use mild buffalo sauce or combine mild and hot for a balanced kick.
- Dairy-free: Use vegan cream cheese and dairy-free shredded cheese to make it lighter.
Cooking Time
Here’s how long it takes from start to finish:
- Prep Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
Equipment You’ll Need
Here’s what you’ll want ready before cooking:
- Large pot – to boil pasta shells until al dente
- Mixing bowl – for blending chicken, cheese, and sauces into a creamy filling
- Baking dish – keeps shells snug while they bake and bubble
- Oven – preheated to 350°F for perfect melting and browning
How to Make Buffalo Stuffed Shells Recipe?
Making this recipe is easier than it looks. Here’s a step-by-step guide.
Cook the Pasta
Bring a large pot of salted water to a boil and cook the shells until just al dente. Don’t overcook, as they’ll bake later. Drain and spread them out on a tray to cool so they don’t stick together.
Prepare the Filling
While the pasta cools, mix the shredded chicken, softened cream cheese, ranch seasoning, buffalo sauce, half the mozzarella, and black pepper in a large bowl. Stir until smooth and creamy with an even distribution of chicken.
Stuff the Shells
Gently open each shell and spoon the filling inside. Place them seam-side up in a greased baking dish, arranging them close but not overlapping.
Add Cheese and Bake
Sprinkle the remaining mozzarella and cheddar over the stuffed shells. Bake at 350°F for 15–20 minutes until bubbly and golden. The aroma will make it hard to wait!
Garnish and Serve
Remove from the oven and drizzle ranch dressing and extra buffalo sauce on top. Garnish with parsley or chives for color and freshness before serving warm.
Additional Tips for Making this Recipe Better
Here are a few things I learned after making these shells a couple of times:
- I always grate cheese fresh—it melts much smoother than pre-shredded.
- I like to mix the filling ahead of time and keep it chilled until I’m ready to stuff the shells.
- A little extra buffalo sauce baked into the dish adds even more flavor.
- I’ve found that not overfilling the shells keeps them neat and easier to serve.
How to Serve Buffalo Stuffed Shells?
These shells work beautifully as both a main dish and a party favorite.
Serve them as a hearty dinner alongside a crisp garden salad and garlic bread.
For parties, arrange them on a platter with toothpicks for easy grabbing.
At family dinners, pair them with roasted veggies or cheesy breadsticks for a filling spread.
Nutritional Information
Here’s a quick nutrition breakdown per serving:
- Calories: 446
- Protein: 23g
- Carbohydrates: 20g
- Fat: 31g
Make Ahead and Storage
Make Ahead
You can prep the shells and filling, assemble, and refrigerate (unbaked) for up to 3 days. Just bake when ready to serve.
Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F or microwave individual portions.
Freezing
Assemble the dish without baking, cover tightly, and freeze for up to 3 months. Thaw overnight in the fridge before baking.
Why You’ll Love This Recipe?
Here are a few reasons why this dish is worth trying:
- Easy to make: Using rotisserie chicken keeps prep simple.
- Customizable: You can adjust spice levels, cheeses, and proteins.
- Great for meal prep: Make ahead and store for quick dinners.
- Crowd-pleaser: Creamy, cheesy, and spicy—it always gets rave reviews.
- Balanced flavors: It blends richness, tang, and spice in every bite.
The Best Buffalo Stuffed Shells Recipe
Ingredients
Method
- Bring a large pot of salted water to a boil and cook the shells until just al dente. Don’t overcook, as they’ll bake later. Drain and spread them out on a tray to cool so they don’t stick together.
- While the pasta cools, mix the shredded chicken, softened cream cheese, ranch seasoning, buffalo sauce, half the mozzarella, and black pepper in a large bowl. Stir until smooth and creamy with an even distribution of chicken.
- Gently open each shell and spoon the filling inside. Place them seam-side up in a greased baking dish, arranging them close but not overlapping.
- Sprinkle the remaining mozzarella and cheddar over the stuffed shells. Bake at 350°F for 15–20 minutes until bubbly and golden. The aroma will make it hard to wait!
- Remove from the oven and drizzle ranch dressing and extra buffalo sauce on top. Garnish with parsley or chives for color and freshness before serving warm.
Notes
- I always grate cheese fresh—it melts much smoother than pre-shredded.
- I like to mix the filling ahead of time and keep it chilled until I’m ready to stuff the shells.
- A little extra buffalo sauce baked into the dish adds even more flavor.
- I’ve found that not overfilling the shells keeps them neat and easier to serve.
