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Ingredients
  • 16 ounces jar alfredo sauce
  • 8 ounces bottle ranch dressing
  • 20 jumbo pasta shells (uncooked)
  • 2 cups shredded chicken
  • 16 ounces container ricotta
  • ½ pound bacon (cooked and crumbled)
  • 8 ounces package cream cheese (softened)
  • 2 cups mozzarella cheese (shredded and divided)
  • 2 cloves garlic (minced)
  • 1 tablespoon Italian seasoning (heaping)
  • ¼ teaspoon salt
  • 2 tablespoons fresh basil (chopped (optional))
  • 1 tablespoon fresh parsley (chopped (optional))
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