Bacon Cheese Stuffed Shells (Greg Tite)

Bacon Cheese Stuffed Shells     (Greg Tite)
Bacon Cheese Stuffed Shells     (Greg Tite)

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 24

    uncooked jumbo pasta shells

  • 1

    cup chopped fresh mushrooms

  • 1

    cup finely chopped onion

  • 1

    Tbsp. plus 1/4 cup butter, divided

  • 1-1/2

    cups ricotta cheese

  • 1

    pkg. (8 oz.) cream cheese,

  • softened, divided

  • 1-1/2

    cups shredded Asiago cheese, divided

  • 1

    cup shredded Parmesan cheese

  • 1

    cup crumbled cooked bacon

  • 2

    Tbsp. minced fresh parsley, divided

  • 1/2

    tsp. garlic salt

  • 1/2

    tsp. ground nutmeg

  • 1/4

    tsp. pepper

  • 2

    Tbsp. 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 Tbsp. butter until tender. In a large bowl, beat ricotta and 4 oz. cream cheese until blended. Stir in 1/2 cup Asiago cheese, Parmesan cheese, bacon, 1 Tbsp. parsley, garlic salt, nutmeg, pepper and mushroom mixture. Spoon into shells; place in a greased 13-in. x 9-in. baking dish. In a large saucepan, melt remaining butter. Stir in flour until smooth; gradually add the cream, broth and milk. Bring to a boil; cook and stir for 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 at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly.

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