Buffalo Chicken Stuffed Shells

Ingredients
 
* 16 large pasta shells
* 1 pound of ground chicken
* 1/4 teaspoon of garlic powder
* 3/4 cup diced celery
* 6 to 8 tablespoons of Frank's Cayenne Pepper Hot Sauce (add more or less - just depends on how spicy you want it)
* 1/2 cup part skim ricotta cheese
* 1/4 cup + 2 tablespoons of blue cheese crumbs
* 1/4 cup chopped fresh parsley
* Olive oil (for cooking the ground chicken)
* salt to taste
 
Directions
 
1. Preheat oven to 350 degrees Fahrenheit
2. Bring a large pot of salted water to a boil
3. Cook the pasta shells according to the package directions
4. Drain the cooked shells then add to a large bowl of ice water until ready to fill
5. Add olive oil to a large frying pan over medium-high heat
6. Add the ground chicken and use a spoon to break the chicken apart
7. Cook for 5-8 minutes, until brown
8. Add the garlic powder and celery
9. Cook for another 3-4 minutes, until celery is tender
10. Remove the pan from the heat and stir in hot sauce, ricotta cheese, 1/4 cup of the blue cheese crumb and parsley
11. Taste for seasoning (add salt if necessary)
12. Use a spoon to fill each pasta shell
13. Arrange the shells in a backing dish (a 10 1/2 by 7 inch baking dish works well)
14. Sprinkle tops with 2 tablespoons of blue cheese crumbs
15. Bake for 25 minutes, until cheese has melted and tips of shells begin to crisp and brown
 
Note: I did not create this. Original recipe can be found at http://ift.tt/1FUVr2v

bon appetit