Can I make Chicken Bacon Ranch Stuffed Shells ahead of time?

Yes, you can make these stuffed shells ahead of time. Assemble the dish, cover it with foil, and refrigerate for up to 24 hours. You can also freeze them for up to 3 months. Just thaw them in the fridge before baking.

What can I substitute if I don't have ranch seasoning?

If you don't have ranch seasoning, mix dried dill, chives, garlic powder, onion powder, salt, and black pepper. You can also use ranch dressing mix or homemade ranch seasoning for that classic taste.

How do I prevent the shells from becoming too dry when baking?

To keep the shells moist, cover the dish with foil for most of the baking time. Remove the foil for the last 10-15 minutes to crisp the top. Use enough sauce and cheese to keep it creamy.

Can I make this recipe vegetarian?

Yes, you can make it vegetarian by using sautéed mushrooms, spinach, or plant-based chicken. Keep the bacon for meat lovers or use vegetarian bacon bits. The cheese and ranch will make it tasty.

What are the best sides to serve with Chicken Bacon Ranch Stuffed Shells?

Serve them with a green salad, roasted veggies, garlic bread, or Caesar salad. A simple side of steamed broccoli or mixed greens is great too.

How long can I store leftovers?

Store leftovers in an airtight container in the fridge for 3-4 days. Reheat covered with foil at 350°F for 15-20 minutes to keep it moist.

Can I use different types of cheese in this recipe?

Yes, you can try different cheeses like Monterey Jack, cheddar, or Italian cheese blends. Just make sure they have a similar moisture level for creaminess.

Is this recipe spicy?

The basic recipe isn't spicy, but you can add heat. Use diced jalapeños, red pepper flakes, or hot sauce to adjust the spice level.

Chicken Bacon Ranch Stuffed Shells - 5 Simple Steps to Comfort Heaven

Name: Chicken Bacon Ranch Stuffed Shells Recipe - Easy Comfort Food
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Cuisine: American
Ingredients: 20 jumbo pasta shells; 2 cups cooked rotisserie chicken, shredded; 6 strips bacon, cooked and crumbled; 8 oz cream cheese, softened; 1 cup ricotta cheese; 1 cup shredded mozzarella cheese, divided; 1/2 cup mild cheddar cheese, shredded; 1 packet ranch seasoning mix; 1/4 cup fresh parsley, chopped; 2 cups marinara sauce; Salt and pepper to taste; Optional: hot sauce for extra kick

Description

This Chicken Bacon Ranch Stuffed Shells recipe combines tender chicken, crispy bacon, and zesty ranch seasoning in jumbo pasta shells with creamy cheese filling. Perfect comfort food for family dinners and meal prep with kid-friendly flavors.

Ingredients

Scale

20 jumbo pasta shells

2 cups cooked rotisserie chicken, shredded

6 strips bacon, cooked and crumbled

8 oz cream cheese, softened

1 cup ricotta cheese

1 cup shredded mozzarella cheese, divided

1/2 cup mild cheddar cheese, shredded

1 packet ranch seasoning mix

1/4 cup fresh parsley, chopped

2 cups marinara sauce

Salt and pepper to taste

Optional: hot sauce for extra kick

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Instructions

1. Preheat oven to 350°F and cook jumbo pasta shells according to package directions until al dente, drain and set aside

2. In a large mixing bowl, combine shredded chicken, crumbled bacon, softened cream cheese, ricotta cheese, and ranch seasoning mix

3. Add half of the mozzarella cheese and all of the cheddar cheese to the mixture, stir until well combined

4. Spread 1 cup of marinara sauce evenly in the bottom of a 9×13 inch baking dish

5. Using a small spoon, carefully stuff each cooked pasta shell with the chicken bacon ranch mixture

6. Arrange stuffed shells in the prepared baking dish over the marinara sauce

7. Top shells with remaining marinara sauce and sprinkle with remaining mozzarella cheese

8. Cover with foil and bake for 25 minutes, then remove foil and bake additional 10-15 minutes until cheese is golden and bubbly

9. Let cool for 5 minutes, garnish with fresh parsley and serve immediately

Notes

For meal prep, assemble shells and refrigerate up to 24 hours before baking, or freeze for up to 3 months.

To prevent dry shells, keep covered with foil during most of baking time and ensure adequate sauce coverage.

Customize with different cheeses like Monterey Jack or Italian blend for variety.

For vegetarian version, substitute chicken with sautéed mushrooms and spinach.

Leftovers store in refrigerator for 3-4 days and reheat covered at 350°F for 15-20 minutes.

Prep Time: 20
Cook Time: 30
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1
Calories: 425
Sugar: 6g
Sodium: 890mg
Fat: 24g
Saturated Fat: 12g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 28g
Cholesterol: 85mg