Family-friendly, cozy, and so good → 4 stuffed shell dinners you’ll want on repeat 🍂🍽️
Ingredients
🟣 Alfredo Chicken
15 ounces Alfredo sauce, for the filling
1½ tablespoons fresh chopped parsley (1 tablespoon for filling and ½ tablespoon for garnish)
1 tablespoon ranch dressing mix
1 teaspoon fresh cracked black pepper
3 cups cooked and shredded chicken breast, about 3 medium-sized skinless boneless chicken breasts
12 ounces bacon cooked and crumbled (this measures ¾ cup cooked, divide into ½ cup and ¼ cup)
3 cups freshly grated mozzarella cheese (divided into 1½ cups for the filling and 1½ cups for the topping)
½ cup grated parmesan (divided into ¼ cup for the filling and ¼ cup for the topping)
8 ounces jumbo pasta shells, cooked al dente and drained according to package directions (4 ½ cups)
22 ounces Alfredo sauce, for pouring over the stuffed shells
🟣 Mexican-style
24 jumbo shells, cooked according to package directions
2 pounds lean ground beef
1 cup finely diced sweet yellow onion
1 tablespoon fresh minced garlic
2 ounces mild taco seasoning
¾ cup water
16 ounces mild salsa, (your favorite brand)
2½ cups shredded Colby jack cheese
Taco sauce, optional garnish
🟣 Chicken
15 to 16 ounce jar Alfredo sauce
8 ounce bottle ranch dressing
20 jumbo pasta shells, uncooked
2 cups shredded chicken
16 ounce container ricotta
½ pound bacon, cooked and crumbled
8 ounce package cream cheese, softened
2 cups mozzarella cheese, shredded and divided in half
2 cloves garlic, minced
1 tablespoon Italian seasoning, heaping
¼ teaspoon salt
2 tablespoons fresh basil, chopped (optional)
1 tablespoon fresh parsley, chopped (optional)
🟣 Classic
25 jumbo shells Barilla brand
23 ounces Prego marinara sauce divided
2 cups ricotta cheese
½ cup parmesan cheese finely grated
1 egg
3 teaspoons minced garlic
2 teaspoons italian seasoning
½ teaspoon salt
½ teaspoon pepper
1 teaspoon onion powder
1½ cups mozzarella cheese finely shredded
chopped parsley or basil for optional garnish