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Bacon-Cheese Stuffed Shells Recipe

Bacon-Cheese Stuffed Shells Recipe photo by Taste of Home

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“I make these rich shells for parties or for friends- and I always get rave reviews! It will surely please anyone and even have them asking for the recipe.” —Bekie Anderson, Austin, Texas

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Bacon-Cheese Stuffed Shells Recipe

Prep: 45 min. Bake: 40 min.

Yield: 12 Servings

45 40 85

Ingredients

24 uncooked jumbo pasta shells
1 cup chopped fresh mushrooms
1 cup finely chopped onion
1 tablespoon plus 1/4 cup butter, divided
1-1/2 cups ricotta cheese
1 package (8 ounces) cream cheese, softened, divided
1-1/2 cups shredded Asiago cheese, divided
1 cup shredded Parmesan cheese
1 cup crumbled cooked Wright® Brand Bacon

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2 tablespoons minced fresh parsley, divided
1/2 teaspoon garlic salt
1/2 teaspoon ground nutmeg
1/4 teaspoon pepper
2 tablespoons all-purpose flour
2 cups heavy whipping cream
1/2 cup chicken broth
1/2 cup 2% milk
2 cups shredded Romano cheese
1-1/2 cups shredded part-skim mozzarella cheese

Directions

Cook pasta according to package directions. Meanwhile, in a large skillet, saute mushrooms and onion in 1 tablespoon butter until tender.
In a large bowl, beat ricotta and 4 ounces cream cheese until blended. Stir in 1/2 cup Asiago cheese, Parmesan cheese, bacon, 1 tablespoon parsley, garlic salt, nutmeg, pepper and mushroom mixture. Spoon into shells; place in a greased 13-in. x 9-in. baking dish.
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.
Stir in Romano cheese and the remaining cream cheese, Asiago and parsley. Pour over shells. Sprinkle with mozzarella cheese. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Yield: 12 servings.

Nutritional Facts 2 stuffed shells equals 554 calories, 42 g fat (26 g saturated fat), 139 mg cholesterol, 975 mg sodium, 21 g carbohydrate, 1 g fiber, 26 g protein.

Originally published as Bacon-Cheese Stuffed Shells in Taste of Home October/November 2010, p38

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Reviews for Bacon-Cheese Stuffed Shells

Bacon-Cheese Stuffed Shells

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Reviewed on Sep. 10, 2012 by wmcrockett

Absolutely aHmAzInG!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Reviewed on Apr. 04, 2012 by kimmyann5

THESE ARE AMAZING!!!!! I just wish someone else would make them!! :) :) My husband LOVES THEM!!!!! If they didn't take so much time to make he'd probably ask me to make them once a week! lol

Reviewed on Feb. 24, 2012 by best of home cooks

These were very good and will make them again. I used chopped shrimp and half and half. Next time I'll cut back a little on the bacon in order 2 taste the shrimp more. Love this.

Reviewed on Dec. 08, 2011 by dixeblonde

Very very yummy, even better as leftovers !!!

Reviewed on Sep. 25, 2011 by tchr90

I forgot to mention that I made this without mushrooms and used Italian Blend Cheese instead of Asiago, Parmesan & Romano like another reviewer suggested. It did take some time to prepare but is well worth it!

Reviewed on Sep. 25, 2011 by tchr90

This is sooo yummy! To reduce the calories & fat I used Smart Balance 50/50 Butter Blend, Low-Fat Ricotta Cheese, Fat Free Cream Cheese, Fat-Free/Low Sodium Chicken Broth, Skim Milk & Turkey Bacon. This turned out great--tasted like something from a restaurant! Both my husband & I say its a "keeper"! I will say that the sauce is very rich and cheesy--reminded me of Alfredo Sauce. Thanks for sharing a great recipe:)

Reviewed on Sep. 23, 2011 by JoBish

Amazing! They are a favorite at our house and among our freezer cooking group.

Reviewed on Sep. 21, 2011 by mistymoo3

We love this receipe...I made it with all the same stuff....Next time i will add chicken or shrimp maybe both

Reviewed on Sep. 16, 2011 by Dacid

Extremely rich and indulgent! One shell is enough!

Reviewed on Sep. 16, 2011 by broetchen

I have not made this recipe. I will make this for my friend who loves cheese. But not to reheat for leftovers. To those who think it is too busy - organize your time. It is a simple recipe. Too much for one or two - reduce ingredients. Recipes shared means you can do what you want to with the recipe. Then it becomes your personal recipe. The original is only a guideline to your taste buds.

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