1. Sauté the Veggies
In a skillet, cook peppers and onions until soft (~5 mins).
2. Make the Filling
Mix chicken, sautéed veggies, buffalo sauce, cream cheese, provolone, and ranch dressing.
3. Stuff the Shells
Fill each cooked shell with 2-3 tbsp of the mixture.
Arrange in a greased 9x13-inch baking dish.
4. Top & Bake
Sprinkle with cheddar and blue cheese.
Bake at 375°F (190°C) for 20-25 mins until bubbly.
Garnish with green onions and extra buffalo sauce.
Pro Tips for the Best Stuffed Shells
🔹 Undercook pasta slightly – They’ll soften more while baking.
🔹 For extra heat, add ½ tsp cayenne to the filling.
🔹 Make ahead – Assemble, refrigerate, and bake when ready.
3 Delicious Variations
Philly Cheesesteak Style – Swap buffalo sauce for cheese whiz + sautéed mushrooms.
BBQ Chicken – Use BBQ sauce + smoked gouda.
Buffalo Cauliflower – Vegetarian version with roasted cauliflower.
Why This Dish is a Must-Try
This mashup is next-level comfort food—the creamy, spicy filling pairs perfectly with the tender pasta shells, and the cheesy topping takes it over the top. It’s like a buffalo chicken dip meets stuffed shells!
Warning: You’ll want to eat the whole tray!