Bacon-Cheese Stuffed Shells

Julie Tomblin


Credit: Taste of Home


★★★★★ 1 vote

12 servings
45 Min
40 Min


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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

How to Make Bacon-Cheese Stuffed Shells


  • 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.

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About Bacon-Cheese Stuffed Shells

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

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