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Instructions |
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1. Heat a large skillet over medium-high heat. Cook and stir ground chicken in the hot skillet until browned and crumbly, 5-7 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.
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2. 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, 3-4 hours. Preheat oven to 375 degrees and prepare a 13x9 inch baking dish with cooking spray
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3. 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.
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4. Bake in preheated over until the cheese is slightly melted and the stuffing is hot in the middle, 15-20 minutes.
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Originally Submitted
7/8/2016
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