Bacon-Cheese Stuffed Shells
TOTAL TIME: Prep: 45 min. Bake: 40 min.
YIELD: 12 servings.
“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
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
-
1.
Cook pasta according to package directions.
-
2.
Meanwhile, in a large skillet, saute mushrooms and onion in 1 tablespoon butter until tender.
-
3.
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 13x9-in. baking dish.
-
4.
Preheat oven to 350°. In a large saucepan, melt remaining butter. Stir in flour until smooth; gradually add cream, broth and milk. Bring to a boil; cook and stir 1-2 minutes or until thickened. Stir in Romano cheese and the remaining cream cheese, Asiago and parsley.
-
5.
Pour over shells. Sprinkle with mozzarella cheese. Cover and bake 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly.
Nutrition Facts
2 each: 554 calories, 42g fat (26g saturated fat), 139mg cholesterol, 975mg sodium, 21g carbohydrate (4g sugars, 1g fiber), 26g protein.
© 2024 RDA Enthusiast Brands, LLC