Ingredients

The following ingredients have 8 Servings
  • 12 oz. jumbo shells (you will end up using 25 shells)
  • 4 tablespoons butter (melted)
  • 1 cup hot sauce (such as Frank's)
  • 3 cups cooked chicken (chopped or shredded (such as rotisserie))
  • 16 oz. ricotta cheese
  • 8 oz. pepper jack cheese (divided)
  • 4 oz. blue cheese (crumbled (about 1 cup, divided))
  • 2 ribs celery (diced)
  • 1 egg
  • pinch kosher salt
  • fresh cilantro (chopped, for garnish (optional))

Instruction

  • Preheat oven to 375 degrees F.
  • Cook pasta in a large pot of salted, boiling water according to directions.
  • Meanwhile, mix together the butter and hot sauce. (I melted the butter in a pyrex measuring cup and added the hot sauce directly to it.)
  • In a large bowl, mix together chicken, ricotta cheese, 1/2 of the pepper jack cheese, 1/2 of the blue cheese crumbles, celery, egg, and 3/4 cup of the hot sauce/butter mixture.
  • Spread 1/4 cup of the hot sauce on the bottom of a large baking pan / casserole dish.
  • Stuff the shells with the chicken mixture and place in the prepared baking pan.
  • Drizzle the remaining 1/2 cup of hot sauce/butter on top.
  • Sprinkle the remaining pepper jack cheese and blue cheese crumbles on top.
  • Cover with foil and bake for 20 minutes. Uncover and cook for another 30, or until cheese is melted and shells are heated thoroughly, with the sides beginning to bubble.