Bacon-Cheese Stuffed Shells

Julie Tomblin


Credit: Taste of Home

★★★★★ 1 vote
12 servings
45 Min
40 Min


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
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


1Cook pasta according to directions. Meanwhile, in a large skillet, saute mushrooms and onion in 1 TB butter until tender.
2In 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.
3In 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.
4Stir 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.

About this Recipe

Course/Dish: Pasta, Pork
Hashtags: #cheese, #shells, #Stuffed