Begin by cooking the jumbo pasta shells according to the package instructions, usually about 9 to 10 minutes. Drain the shells and rinse them with cold water to stop the cooking process. This is a little trick I like to do; sometimes, while you prep, the shells can stick together. If that happens, a quick rinse will solve the problem.
Next, preheat your oven to 375 degrees Fahrenheit and prepare a 9×13-inch baking pan by greasing it with nonstick cooking spray. This helps to prevent the shells from sticking and makes for an easier clean-up later.
In a large mixing bowl, combine the cooked and shredded chicken, your favorite hot sauce, cottage cheese, and melted butter. Mix well until all ingredients are thoroughly combined, ensuring that every piece of chicken is coated in that spicy goodness.
Carefully spoon the buffalo chicken mixture into the cooked pasta shells. Place each stuffed shell into the prepared baking dish, making sure they are nice and cozy together.
Once all the shells are stuffed, take a moment to sprinkle the tops with shredded cheese. Don’t be shy here; if you love cheese, feel free to cover the entire surface. It’ll melt beautifully and create a luxurious topping.
Now, pop the dish into the oven and bake for about 15 to 20 minutes, or until the center is hot and the cheese is melted and bubbly. Keep an eye on it, as ovens can vary.
When they’re done, remove the dish from the oven and allow it to cool for a few minutes. If you’re feeling fancy, sprinkle some chopped green onions on top, which not only adds a pop of color but also a fresh flavor that complements the dish.
Serve these scrumptious Buffalo Chicken Stuffed Shells while they’re warm, and enjoy the delighted faces around the table. This dish is sure to become a new favorite!
