Instructions

1. Chop up the turkey and warm in a large skillet. Set aside.
2. Melt the butter in the same skillet and stir in one cup of the buffalo sauce. Add the turkey again and stir until well combined.
3. Melt in the cream cheese and then remove from heat.
4. Stir in the ricotta cheese. Add salt to taste.
5. Meanwhile, boil the jumbo pasta shells according to package instructions to al dente.
6. Drain and allow to cool.
7. Stuff the ricotta and turkey mixture into the shells.
8. Arrange the shells into a 9 x 13 baking pan.
9. Top with 1/2 cup more buffalo sauce. Cover evenly with the shredded cheese.
10. Bake at 350 degrees F for 18 minutes.
11. If desired top with more buffalo sauce and enjoy immediately.