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The Best Buffalo Stuffed Shells Recipe
Ash Tyrrell

The Best Buffalo Stuffed Shells Recipe

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.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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!
  5. 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.