bacon-cheese stuffed shells

★★★★★ 1 Review
julienjeremy avatar
By Julie Tomblin
from Rochelle, IL

Credit: Taste of Home

★★★★★ 1 Review
serves 12 servings
prep time 45 Min
cook time 40 Min

Ingredients For bacon-cheese stuffed shells

  • 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
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How To Make bacon-cheese stuffed shells

  • 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.

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