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Bacon-Cheese Stuffed Shells

Total Time

Prep: 45 min. Bake: 40 min.

Makes

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
Bacon-Cheese Stuffed Shells Recipe photo by Taste of Home

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.

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