It’s no surprise to anyone who has read my blog for a while now that I love buffalo sauce, heck, I wrote an entire book based on recipes with buffalo sauce!
But what you might not know is that my favorite buffalo sauce recipe is not on Little Leopard Book, it only appears in my cookbook “Buffalo Style” and that dish is my Buffalo Chicken Alfredo Lasagna.
Combining two of my favorite foods of all time, buffalo chicken and lasagna, I created this masterpiece for the book and it’s been a fan favorite since the book was released last fall!
I decided to take the idea behind the dish and create something similar with my new favorite trend, Stuffed Shells!
The fact that stuffed shells usually involve meat, cheese and lots of sauce wouldn’t have anything to do with this new found stuffed shell obsession… I promise 😉
- 18-20 jumbo pasta shells
- ½ cup (1 stick) butter
- 1 cup half and half
- 2 cups shredded parmesan cheese (divided)
- 2 cloves garlic (crushed)
- ½ tsp red pepper flakes
- 1 tsp black pepper
- 1 tsp kosher salt
- ½ tsp onion powder
- 1 tsp paprika
- ½ tsp cayenne pepper
- ¼ cup buffalo sauce
- 1 cup ricotta cheese
- 2 cups cooked & shredded chicken breasts
Preheat the oven to 350°.
Cook the pasta shells in boiling water, drain and set aside to cool.
To prepare the alfredo sauce, add the butter to a large pot over medium-high heat.
Once the butter is melted, add the half and half, 1 ½ cups parmesan cheese, garlic, red pepper flakes, black pepper, kosher salt, onion powder, paprika, cayenne pepper and buffalo sauce.
Whisk all of the ingredients together.
Simmer on low 10-15 minutes.
In a medium bowl combine the shredded chicken and ricotta cheese, add ½ cup of the buffalo alfredo sauce.
Add half of the remaining sauce to an oven-safe dish.
Spoon the chicken alfredo into the shells and place the shells on top of the sauce with the openings of the shells facing up.
Pour the remainder of the sauce over the shells, then sprinkle the remaining ½ cup parmesan cheese on top.
Bake 20-25 minutes.
Now it’s time to have a serious discussion. Are you one of those people that likes the crispy corner piece of lasagna or are you one of those people that like the very middle piece, no edges, no crispy noodles (that would be me!)
If you’re like me and prefer the “non-crispy-noodle” thing, go ahead and place a piece of foil over the dish for the last 10 minutes of cooking so that the noodles don’t get crispy on the top.
If you’re a “I like the corner piece of crispy lasagna noodles” kind of person, go ahead and leave it uncovered to get a little crispiness on top of the noodles!
Either way you cook it, this is one dish that you’ll be coming back for seconds.. and thirds.
If you’re a buffalo sauce fanatic like me and would like to get a copy of my cookbook “Buffalo Style” with the original Buffalo Chicken Alfredo Lasagna Recipe and dozens of other great recipes including buffalo sauce, you can order the book here and I will sign and ship it to you personally!
For this week only (June 3 – June 7, 2014) I’ll even knock $10 off the book! That’s right, the book is on sale for the first time since it’s release last fall! I have a limited supply so get ’em while they’re hot 😉
♦ Gluten Free Option: Use gluten-free large shell pasta to make this recipe gluten-free. Always make sure the buffalo sauce used is also gluten free (Frank’s is!)