Ingredients
6
6 servings
- •1 pound ground chicken
- •¼ cup butter
- •1 cup cayenne pepper sauce (such as Frank's® RedHot®)
- •1 (16 ounce) container whipped ricotta cheese
- •cooking spray
- •1 (16 ounce) package jumbo pasta shells
- •1 (8 ounce) package shredded Cheddar-Monterey Jack cheese blend
- •salt and ground black pepper to taste
Instructions
- Heat a large skillet over medium-high heat. Cook and stir ground chicken in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Melt butter in the skillet with the cooked chicken. Stir cayenne pepper sauce into the chicken mixture and remove from heat.
- Squeeze as much moisture from the ricotta cheese using a cheese cloth or paper towels; put drained cheese in a large bowl. Add chicken mixture to the cheese and stir. Refrigerate until completely chilled, 3 to 4 hours.
- Preheat oven to 375 degrees F (190 degrees C). Prepare a 13x9-inch baking dish with cooking spray.
- Bring a large pot of lightly salted water to a boil. Cook pasta shells in the boiling water until cooked through but firm to the bite, about 10 minutes; drain. Rinse with cold water until no longer hot; drain.
- Spoon chicken mixture into cooked pasta shells and arrange into the prepared baking dish. Sprinkle Cheddar-Monterey Jack cheese blend over the stuffed shells; season with salt and pepper.
- Bake in preheated oven until the cheese is slightly melted and the stuffing is hot in the middle, 15 to 20 minutes.
Nutritional Facts
Per 6 servings
- Calories: 698
- Carbohydrate: 63g
- Fat: 29g
- Fiber: 3g
- Protein: 44g
- Sugar: 3g
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