Buffalo Chicken Stuffed Shells

• Place ground chicken in a pan and turn on medium/high heat. Cook the meat for about 5-7 min., while constantly stirring it until it becomes brown.

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• Add butter to the pan with the chicken meat and allow it to melt. Add cayenne pepper sauce to the mixture and stir the ingredient carefully. Remove the pan from the heat.

• Use something like paper towels to squeeze moisture from the ricotta cheese and put the rest of the cheese in a bowl. Add chicken meat to the bowl and stir the ingredients. Put everything in the fridge until cool for about 3-4 h.

• While your oven is being preheated to 375°F, prepare a baking dish by using cooking spray.

• Add lots of water into a pot and a little bit of salt. Leave the water to a boil. Add pasta shells to the pot and leave them for about 10 min. to be nearly cooked but firm. Drain the shells and rinse them with cold water until cool.

• Put 1 tbsp. of chicken meat into the shells and place them on the baking dish. On top of the shells, add Cheddar-Monterey Jack cheese blend, pepper, and

• Bake for about 15-20 min. until the cheese melts.

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