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Bacon-Cheese Stuffed Shells Recipe
Bacon-Cheese Stuffed Shells Recipe photo by Taste of Home

Bacon-Cheese Stuffed Shells Recipe

Read Reviews (27)
4.48 27
Publisher Photo
“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.
MAKES:12 servings
TOTAL TIME: Prep: 45 min. Bake: 40 min.
MAKES: 12 servings

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

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.

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. Yield: 12 servings.
Originally published as Bacon-Cheese Stuffed Shells in Taste of Home October/November 2010, p38

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(27)

AVERAGE RATING
   (33)
RATING DISTRIBUTION
5 Star
 (20)
4 Star
 (11)
3 Star
 (0)
2 Star
 (2)
1 Star
 (0)
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MY REVIEW
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..

MY REVIEW
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.

MY REVIEW
Reviewed Sep. 10, 2012

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

MY REVIEW
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

MY REVIEW
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.

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