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Bacon-Cheese Stuffed Shells Recipe

Bacon-Cheese Stuffed Shells Recipe

“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
TOTAL TIME: Prep: 45 min. Bake: 40 min. YIELD:12 servings


  • 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


  • 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. 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.

Reviews for Bacon-Cheese Stuffed Shells

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Reviewed Apr. 15, 2014

"I made this tonight and it was very good.. I added chicken to it. I'm thinking of making it with Hamburger and Bacon next time.."

Reviewed Mar. 2, 2014

"I cut the recipe in half when I cooked this for myself and tried freezing it. When reheated, it tasted just like it did right out of the oven. This worked out well because I had enough stuff to make it three times."

Reviewed Apr. 4, 2012

"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 Feb. 24, 2012

"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 Dec. 8, 2011

"Very very yummy, even better as leftovers !!!"

Reviewed Sep. 25, 2011

"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 Sep. 25, 2011

"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 Sep. 23, 2011

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

Reviewed Sep. 21, 2011

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

Reviewed Sep. 16, 2011

"Extremely rich and indulgent! One shell is enough!"

Reviewed Sep. 16, 2011

"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."

Reviewed Sep. 15, 2011

"Sounds good--but way too much work and expensive for person living alone!Would like to try it on a smaller scale"

Reviewed Sep. 14, 2011

"One of my family and friends favorites. Made a few adjustments for personal preference. Cheaper alternative to all the cheeses is to buy a bag of Sargento's Italian blend and substitute it in the place of Asiago and the Romano. Recipe is rich, so it is fabulous by first putting a large spoon full of your favorite tomato sauce on the base of your plate, then serve pasta on top. Our family omits onions and mushroom step altogether. Bacon completely changes taste. I have made it with and without it. Also, our family does not like Ricotta, so used the Philadelphia Italian Cooking Creme in it's place. GREAT!"

Reviewed Jun. 20, 2011

"My family LOVES this recipe. Very tasty and very filling. Two shells per person is absolutely right, it's so rich. I made it with a side salad and rolls and it was perfect. You can half this recipe very easily, which is what I did. Leftovers of this don't reheat well. Since there's so much cheese, it gets oily when reheating. I've shared this recipe with all my friends. TERRIFIC!!!!!"

Reviewed Jun. 6, 2011

"Excellent! Very cheesy, but very good!"

Reviewed May. 29, 2011

"My family loves this dinner! I add fresh garlic to the onion mixture when I make it instead of garlic salt. The first time I made it I followed the recipe with what cheeses to use, since then I've just used 6 italian cheese blend the whole way through it and think it tastes amazing like that."

Reviewed Mar. 1, 2011

"This was rich, creamy, and amazingly delicious. Would definitely make again and again!"

Reviewed Feb. 11, 2011

"I did not think this was too much work. It seems these days anything that does not come out of a box or a can and make at all from scratch is considered too much work. I made it exactly as listed and thought it was good. I also did not think it was too much cheese..The title says cheese. The recipe has 6 cheeses in it. I kind of expected it to taste like cheese so I am a bit puzzled as to the too cheesy remarks. You could see what went into it so how could you be surprised."

Reviewed Jan. 11, 2011

"This was a delicious dinner! It was a lot of work prepping it, but it was well worth it. It's a lot of cheese, but that's not a problem! We will definitely be making this again!"

Reviewed Nov. 28, 2010

"Like other reviewers have said this dish is way too rich with nothing to help balance it out. Plus, it was a ton of work."

Reviewed Nov. 15, 2010

"These taste great. They make a hearty party food option. They are loved as an mingle food and main meal in our home."

Reviewed Nov. 14, 2010

"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 Oct. 29, 2010

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

Reviewed Oct. 25, 2010

"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 Oct. 16, 2010

"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 Oct. 11, 2010

"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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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.