Recipe: Buffalo Chicken Stuffed Shells with Creamy Ranch Sauce

A group of my friends decided to do "Synchronized Cooking" - Choose a recipe, and on a certain day (or weekend, in this case), everyone cooks it - or their version of it.  This week, we chose Buffalo Chicken Stuffed Shells.  This is my version of it.

Buffalo Chicken Stuffed Shells with Creamy Ranch Sauce

1 package jumbo shells
2 boneless, skinless chicken breasts, cut into very small pieces (bite size)
1 Tbsp olive oil
2/3 c hot sauce (I used Frank's Buffalo Wing Sauce)
1/3 c blue cheese crumbles
1/3 c shredded part-skim mozzarella cheese
1/3 c shredded parmesan cheese (I used reduced fat)
2 c fat-free ricotta cheese




For Creamy Ranch Sauce
3 oz neufchatel (low fat cream cheese)
1/2 c skim milk
1/3 c shredded parmesan cheese
1 packet ranch dressing seasoning

Preheat oven to 400 F.

Boil a big pot full of water and cook pasta shells according to directions.  Drain and set aside.

Heat a saute pan over medium heat and add olive oil.  Put the bite sized chicken pieces into the pan and cook until no longer pink in the center.

In a bowl, mix together the hot sauce and cheeses. 

Stir cooked chicken into the cheese and hot sauce mixture.  Stuff the shells with the mixture and fill a 9x13" baking pan with them.  (May be enough for a second smaller pan)

In a small skillet, melt the neufchatel cheese.  Stir in the milk and the shredded parmesan cheese into the melted cheese, and then stir in the ranch seasoning packet.  Spoon this sauce over the stuffed shells.

Bake the stuffed shells for 20-30 minutes.  Serve with celery, if desired.