Bacon-Cheese Stuffed Shells

1
Julie Tomblin

By
@julienjeremy

Credit: Taste of Home

Rating:

★★★★★ 1 vote

Comments:
Serves:
12 servings
Prep:
45 Min
Cook:
40 Min

Ingredients

  • 24
    uncooked jumbo pasta shells
  • 1 c
    chopped fresh mushrooms
  • 1 c
    finely chopped onion
  • 1 Tbsp
    plus 1/4 cup of butter, divided
  • 1 1/2 c
    ricotta cheese
  • 1 pkg
    8 oz cream cheese, softened, divided
  • 1 1/2 c
    shredded asiago cheese, divided
  • 1 c
    shredded parmesan cheese
  • 1 c
    crumbled cooked bacon
  • 2 Tbsp
    minced fresh parsley, divided
  • 1/2 tsp
    garlic salt
  • 1/2 tsp
    ground nutmeg
  • 1/4 tsp
    pepper
  • 2 Tbsp
    all purpose flour
  • 2 c
    heavy whipping cream
  • 1/2 c
    chicken broth
  • 1/2 c
    2% milk
  • 2 c
    shredded romano cheese
  • 1 1/2 c
    shredded part-skim mozzarella cheese

How to Make Bacon-Cheese Stuffed Shells

Step-by-Step

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

Printable Recipe Card

About Bacon-Cheese Stuffed Shells

Course/Dish: Pasta Pork



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