Shannah's Test Kitchen - Buffalo Chicken Stuffed Shells

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Um…could someone tell me where April went? I looked at the calendar and I was already supposed to be putting fives in front of my days {or technically in the middle since I write the month in the middle}. I didn’t want to skip out on my test kitchen post for the month of April though because I love this series so much. Plus, what kind of blogger would I be if I got one month into a series and already started skipping months?! So, this month’s test kitchen recipe is buffalo chicken stuff shells.

This recipe comes from Flavor Mosaic and was a total winner in our house! Pretty much anything buffalo chicken is a winner in our house and I love the idea of putting those flavors into stuffed shells.

Just as with last month’s test kitchen post, I made the recipe exactly like it is written the first time.

Then, the second time, I make tweaks to make it better for our family. Here is what I changed for this recipe:

1) I cut the ricotta in half and added an equal amount of small curd cottage cheese.
2) I added a little bit of oil to my pasta water to keep the shells from sticking together.
3) I did not add green onions to the mixture but only put them on top.
4) I made mine in two 8×8 pans instead of a 9×13 pan so we didn’t have a lot of leftovers.

As I said, we loved these shells. They were easy to make and definitely full of flavor. I even had them for lunch the next day and they reheated well too. I could even envision make this and freezing it before baking so you can have a meal for later.