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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 bacon
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 Nov. 14, 2010 by keatinkp

I changed a few things from the original recipe. Used 1/2 and 1/2 (never use cream in anything) and skim milk. Used just OO to saute mushrooms and onion- no butter. Other than that, followed recipe. Knew it would be too rich for a main course, so used as an accompaniment to simply saute chicken. On other note: use regular grocery store bacon instead of a premium bacon like Oscar's or Applewood Farms. Premium bacon overpowers the flavors, the milder grocery store bacon compliments. Would be a great accompaniment to ham or pork. Everyone thought it would be WAY to heavy/rich to be main course.

Reviewed on Oct. 29, 2010 by Gingrin

Verry rich. I think I will cut down on how much cheese i use next time.

Reviewed on Oct. 25, 2010 by auntdanette

With all the strong flavors of cheese, I felt a full cup of bacon would be overpowering. I used about 1/4 of the bacon and it was just enough. This recipe was a big hit!!

Reviewed on Oct. 16, 2010 by Edo123

This was a lot of prep work. I had all fresh ingredients so I had to shred and grate all the cheeses, cook & crumble the bacon, mince the parsley, and chop the veggies before I could even begin the recipe. It took a lot longer than 45 minutes. It was very good, but my husband thought there was too much cheese. I am not sure which cheese to cut back on, but I think I will skip the mozzarella on top, and I will add more of everything except cheese to the filling and see if that works. They had a great flavor and I will make them again. My husband wants me to make pasta with the sauce so I am thinking I will try a seafood pasta with the sauce.

Reviewed on Oct. 11, 2010 by heatherwright

This was quite tasty, a little heavy on the cheese for my taste, but my husband thought it was wonderful. I left out 1/2 cup of cheese in the sauce and didn't put any of the mozzarella on top. I think next time I will leave out some more cheese or add some milk because the sauce is quite thick. It was good and served with green beans, a salad and breadsticks was a delicious dinner.

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