Ingredients
Scale
- 1 box (12 oz) Jumbo Pasta Shells
- 3 cups cooked chicken breast, shredded
- 1 cup low-fat cottage cheese, blended until smooth
- 1/2 cup non-fat plain Greek yogurt
- 1/2 cup buffalo hot sauce (plus extra for drizzling)
- 1 packet (1 oz) dry ranch seasoning mix
- 1.5 cups shredded mozzarella cheese, divided
- 1/4 cup blue cheese crumbles (optional)
- 2 green onions, sliced for garnish
- Cooking spray
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with cooking spray to ensure the shells don’t stick during the baking process.
- Bring a large pot of salted water to a boil. Add the jumbo shells and cook according to the package directions, but aim for “al dente” (usually 1-2 minutes less than the full cook time). Drain and rinse with cool water to stop the cooking and prevent them from sticking together.
- In a large mixing bowl, combine the shredded chicken, blended cottage cheese, Greek yogurt, buffalo sauce, ranch seasoning, and 1/2 cup of the shredded mozzarella. Stir well until the chicken is thoroughly coated and the mixture is creamy.
- Using a spoon, generously fill each cooked pasta shell with the buffalo chicken mixture. Arrange the stuffed shells in a single layer in the prepared baking dish.
- Sprinkle the remaining 1 cup of mozzarella cheese over the top of the shells. If using, add the blue cheese crumbles as well. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and slightly golden.
- Remove the dish from the oven. Drizzle with a little extra buffalo sauce and sprinkle with sliced green onions before serving warm.
- Cook Time: 50 minutes
- Diet: High-Protein, Gluten-Free, Low-Carb