Buffalo Chicken Stuffed Shells

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I've been addicted to buffalo wing sauce.  Frank's.  My favorite.  I saw these shells and knew they would be next on the list of buffalo sauce recipes to be made. 

This was my first time making stuffed shells! I thought it would be more difficult and time consuming but it wasn't. It went quick and I had the perfect amount of filling for the shells.  There were about 4 shells that didn't stay complete but I had 37 whole shells.  I posted the Chicken Enchilada shells that I made after these, I just ended up posting those first.  Whoops! 

We used ranch and mozzarella but this would be great with blue cheese if you like it.

I made one 9 x 13 pan and one 8 x 8 pan of these.  We ate one pan and then froze the other.  I can't wait to have the other one! 

Buffalo Chicken Stuffed Shells Recipe
Adapted from Sugar Crafter

1 package 12 oz. jumbo shells
13 oz. cooked and shredded chicken breast
3/4 cup hot sauce, I used Franks
3 oz. sharp cheddar cheese, shredded
3 oz. mozzarella cheese, shredded, part skim
3 oz. parmesan cheese, shredded
1 1/2 cup ricotta cheese, part skim
1 (8 oz) pkg. cream cheese, light
1/2 cup ranch dressing, light

Prepare pasta shells as directed on package.  Mix all the ingredients except for the shells in a large bowl.  Stuff each shell with as much filling as it will hold.  Place in a dish sprayed with cooking spray. I put these in a 9 x 13 and an 8 x 8 casserole.  Top with green onions if desired. Cook for about 20 minutes at 350.

Total calories = 4243 calories
37 shells - 115 calories per shell

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Calories calculated from calorieking.com. Some numbers are approximate and rounded.