CHICKEN BACON RANCH STUFFED SHELLS RECIPES

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CHICKEN BACON RANCH STUFFED SHELLS RECIPE - RECIPES.NET



Chicken Bacon Ranch Stuffed Shells Recipe - Recipes.net image

Stuffing shell pasta with bacon and chicken makes a filling dish. Top it off with a nice serving of ranch dressing, and these stuffed shells will be superb!

Provided by Alexa Ford

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 6

Number Of Ingredients 11

½ cup butter
4 cloves minced garlic
8 oz cream cheese
2 cups whole milk
6 oz shredded parmesan cheese
3 tbsp divided ranch dressing mix
¼ tsp ground black pepper
24 jumbo pasta shells
2 cups cooked and chopped chicken breast
8 oz cooked and crumbled Bacon
2 cups shredded or chopped into small cubes Jack cheese

Steps:

  • Preheat the oven to 375 degrees F.
  • In a large pot add in the butter and garlic and melt together on medium heat.
  • Add in the cream cheese and 2 tablespoons of the ranch mix and whisk well until combined.
  • While whisking slowly add in the milk.
  • Add in the Parmesan cheese and black pepper and whisk until just melted then turn off the heat.
  • Using a large cutting board lay out your pasta noodles.
  • In a medium sized bowl add the chicken, bacon, cheese and remaining ranch mix.
  • Scoop it into the pasta shells.
  • Top each shell with cubes of cheese.
  • Pour about half the sauce around the shells.
  • Bake in the oven for 10 minutes to melt the cheese.
  • Serve with the remaining sauce.

Nutrition Facts : CarbohydrateContent 58.82g, CholesterolContent 226.91mg, FatContent 76.66g, FiberContent 2.22g, ProteinContent 55.28g, SaturatedFatContent 39.12g, ServingSize 6.00 , SodiumContent 1,133.40mg, SugarContent 0.00, UnsaturatedFatContent 23.93g

BACON-CHEESE STUFFED SHELLS RECIPE: HOW TO MAKE IT



Bacon-Cheese Stuffed Shells Recipe: How to Make It image

“I make these rich shells for parties or for friends- and I always get rave reviews! It will surely please anyone and even have them asking for the recipe.” —Bekie Anderson, Austin, Texas

Provided by Taste of Home

Categories     Dinner

Total Time 01 hours 25 minutes

Prep Time 45 minutes

Cook Time 40 minutes

Yield 12 servings.

Number Of Ingredients 19

24 uncooked jumbo pasta shells
1 cup chopped fresh mushrooms
1 cup finely chopped onion
1 tablespoon plus 1/4 cup butter, divided
1-1/2 cups ricotta cheese
1 package (8 ounces) cream cheese, softened, divided
1-1/2 cups shredded Asiago cheese, divided
1 cup shredded Parmesan cheese
1 cup crumbled cooked bacon
2 tablespoons minced fresh parsley, divided
1/2 teaspoon garlic salt
1/2 teaspoon ground nutmeg
1/4 teaspoon pepper
2 tablespoons all-purpose flour
2 cups heavy whipping cream
1/2 cup chicken broth
1/2 cup 2% milk
2 cups shredded Romano cheese
1-1/2 cups shredded part-skim mozzarella cheese

Steps:

  • Cook pasta according to package directions. , Meanwhile, in a large skillet, saute mushrooms and onion in 1 tablespoon butter until tender., In a large bowl, beat ricotta and 4 ounces cream cheese until blended. Stir in 1/2 cup Asiago cheese, Parmesan cheese, bacon, 1 tablespoon parsley, garlic salt, nutmeg, pepper and mushroom mixture. Spoon into shells; place in a greased 13x9-in. baking dish., Preheat oven to 350°. In a large saucepan, melt remaining butter. Stir in flour until smooth; gradually add cream, broth and milk. Bring to a boil; cook and stir 1-2 minutes or until thickened. Stir in Romano cheese and the remaining cream cheese, Asiago and parsley. , Pour over shells. Sprinkle with mozzarella cheese. Cover and bake 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly.

Nutrition Facts : Calories 554 calories, FatContent 42g fat (26g saturated fat), CholesterolContent 139mg cholesterol, SodiumContent 975mg sodium, CarbohydrateContent 21g carbohydrate (4g sugars, FiberContent 1g fiber), ProteinContent 26g protein.

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