Reheat the shredded chicken in a skillet for just a few minutes
Melt in the butter with the shredded chicken and add in the cayenne pepper
Using a cheesecloth, squeeze as much of the liquid as possible from the ricotta cheese.
In a bowl, place the cheese in and add the shredded chicken
Refrigerate this mix for at least 3 hours.
Cook the large shell pasta in lightly salted water, do not cook until al dente’, you want the pasta still slightly firm
Drain the pasta
Preheat the oven to 350*
Lightly spray a 9×13 pan with nonstick spray
Using a cookie scoop, fill each shell with some of the filling
Place the shells into the prepared baking pan
Sprinkle with Monterey Jack cheese on top of each shell
Bake for 15 to 20 minutes, do not over-bake, you do not want crispy shells
Enjoy
