Ingredients
18
jumbo pasta shells
1/2
cup Frank’s™ RedHot™ Buffalo Wings Sauce
1
cup part-skim ricotta cheese
1
egg, slightly beaten
3
cups diced cooked chicken breast
1/2
cup shredded reduced-fat mozzarella cheese (2 oz)
1
cup shredded reduced-fat mozzarella cheese (4 oz)
1/2
cup quartered grape tomatoes
2
tablespoons chopped green onions (2 medium)
1/4
cup blue cheese crumbles
Preparation
Heat oven to 350°F. Cook pasta as directed on package without added salt until tender. Rinse with cool water; drain. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Drizzle 2 tablespoons of the Buffalo sauce over bottom of baking dish; spread evenly.
Meanwhile, in medium bowl, mix ricotta cheese and egg until well blended. Add chicken, remaining Buffalo sauce and 1/2 cup mozzarella cheese.
Spoon about 3 tablespoons chicken mixture into each cooked pasta shell. Place in baking dish, filling side up. Cover tightly with foil.
Bake 30 to 35 minutes or until filling is hot and meat thermometer inserted in center of chicken mixture reads 160°F. Sprinkle with 1 cup mozzarella cheese. Bake uncovered 5 minutes longer or until cheese is melted.
Sprinkle with tomatoes, green onions and blue cheese. Serve immediately.
