Buffalo Chicken Stuffed Shells and Italian Stuffed Shells

Yes, I decided to make two different kinds for fun. However, you can make either or and not both.

I chose to grill my chicken because I felt it would be easier, but you can pan cook it or bake it in the oven first. I would add whatever seasoning you like to your chicken too. Once your chicken is cooked dice it up and add to the skillet.

For the Buffalo I added diced onion, diced bell pepper, 1/2 cup of Ranch dressing, 8 oz of cream cheese and 1/2 cup of buffalo sauce. Mix well. Cook through until the veggies are soft.

For the Italian I added a small container of ricotta cheese (15 oz), fresh spinach,  diced bell pepper, diced onion, 1 tablespoon of basil, 1 teaspoon of garlic powder and 3 minced garlic cloves. Mix well. Once the vegetables looked soft I added a can of petite diced tomatoes. Cook through until the veggies are soft.

For your shells you will want to boil a box of large shells. Once they are cooked drain them well. Then you can begin stuffing. I use a spoon to stuff the shells. Once they were done I drizzled more buffalo sauce on top of the buffalo shells and marinara on the Italian shells. Added shredded cheese on top. Bake for 15 minutes on 350. What I like about these is you can actually use as finger foods.

Ingredients for Buffalo Shells:
Box of Jumbo Shells
1 lb of chicken
1/2 diced onion
1/2 diced bell pepper
1/2 cup of ranch
1/2 cup of buffalo wing sauce
8 oz of cream cheese
shredded cheese (optional)

Ingredients for Italian Shells: 
Box of Jumbo Shells
1 lb of chicken
1/2 diced onion
1/2 diced bell pepper
handful of fresh spinach
1 can petite diced tomatoes
15 oz of ricotta cheese
1 tablespoon basil
1 teaspoon garlic powder
3 small minced garlic cloves
marinara 
shredded cheese (optional)