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Bacon-Cheese Stuffed Shells

Name: Bacon-Cheese Stuffed Shells
Prep time: 45 min
Cook time: 40 min
Total time: 1 h 25 min
Yield: 12 servings.
Cuisine: Europe, Italian
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

24 reviews

Test Kitchen Approved

Total Time

Prep: 45 min. Bake: 40 min.

Makes

12 servings

Updated: Sep. 24, 2022

“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

Bacon-Cheese Stuffed Shells Recipe photo by Taste of Home

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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 13x9-in. baking dish.
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.
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.

Bacon-Cheese Stuffed Shells

Ingredients

Directions

Nutrition Facts

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