Chicken Alfredo Stuffed Shells with Bacon and Ranch
Ingredients:
For the Stuffed Shells:
20 jumbo pasta shells
2 cups cooked chicken, shredded
1 ½ cups ricotta cheese
1 cup mozzarella cheese, shredded
½ cup parmesan cheese, grated
4 strips of cooked bacon, crumbled
2 tablespoons ranch seasoning mix
2 tablespoons fresh parsley, chopped (optional)
1 large egg
Salt and pepper to taste
For the Alfredo Sauce:
4 tablespoons unsalted butter
3 cloves garlic, minced
1 ¾ cups heavy cream
1 cup parmesan cheese, grated
¼ teaspoon black pepper
½ teaspoon salt
¼ teaspoon nutmeg (optional)
Directions:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set it aside.
Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to package instructions until al dente (about 8-10 minutes). Drain and rinse the shells under cold water to stop cooking. Set aside.
Prepare the Filling:
In a large mixing bowl, combine the shredded chicken, ricotta cheese, mozzarella, parmesan, crumbled bacon, ranch seasoning, chopped parsley (if using), and the egg. Mix until well combined. Season with salt and pepper to taste.
Make the Alfredo Sauce:
In a saucepan, melt the butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
Pour in the heavy cream and bring it to a gentle simmer. Stir in the grated parmesan cheese, black pepper, salt, and nutmeg (if using). Simmer for about 3-4 minutes, stirring occasionally, until the sauce thickens slightly.
Stuff the Shells:
Spoon the prepared chicken and cheese mixture into each cooked jumbo shell. Arrange the stuffed shells in the greased baking dish in a single layer.
Pour the Alfredo Sauce:
Pour the Alfredo sauce evenly over the stuffed shells, making sure each shell is well covered.
Bake the Stuffed Shells:
Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the sauce is bubbly and the top is golden.
Serve:
Remove the dish from the oven and let it rest for a few minutes before serving. Garnish with additional chopped parsley or crumbled bacon if desired.
Prep Time: 20 minutes | Cook Time: 35 minutes | Total Time: 55 minutes
Kcal: Approx. 450 kcal per serving | Servings: 4-6