Ingredients
Scale
- 12 jumbo pasta shells
- 1 cup cooked chicken, shredded
- 6 slices of bacon, cooked and crumbled
- 1 cup ranch dressing
- 1 cup shredded mozzarella cheese
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Boil salted water and cook the jumbo pasta shells until al dente.
- In a bowl, mix shredded chicken, crumbled bacon, ranch dressing, mozzarella, ricotta, garlic powder, salt, and pepper.
- Stuff each cooled pasta shell with the chicken and bacon mixture.
- Preheat oven to 350°F (175°C) and spread ranch dressing in a baking dish; place stuffed shells, drizzle with ranch, and top with remaining cheese.
- Cover with foil and bake for 20 minutes, then remove foil and bake for another 10 minutes until cheese is bubbly and golden.
Notes
- Feel free to add extra spices to the filling for more flavor.
- These shells can be made ahead of time and stored in the fridge before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Carnivore
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg