How to Make Vegan Stuffed Shells

Stuffed Bell Pepper Recipe

How to Make Chocolate Chip Bacon Grease Cookies

38 Bacon Dinner Recipes

25 Stuffed Pasta Recipes to Fill You Up

Our 67 Best Bacon Recipes

How to Cook Bacon

Our Best Stuffed Squash Recipes

Costco Is Selling Bacon-Wrapped Chicken—and It's Stuffed with Cheese

42 Easy Bacon Recipes

Top 6 Stuffed Chicken Breast Recipes

23 Recipes That Start with a Pound of Bacon

Guide to Baking Bacon: How to Cook Bacon in the Oven

32 Bacon-Wrapped Recipes, Because It’s BACON!

38 Recipes That Prove Chicken and Bacon are a Match Made in Heaven

47 Completely Addictive Bacon Appetizers

How to Make Pork Milanese

How to Make Air-Fryer Stuffed Peppers

Our Best Mac and Cheese Recipes

TEST KITCHEN APPROVED

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

TEST KITCHEN APPROVED

24 Reviews

Total Time:Prep: 45 min. Bake: 40 min.

By Taste Of Home Editorial Team

Recipe by Rebecca Anderson, Driftwood, Texas

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on 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

TEST KITCHEN APPROVED

Bacon-Cheese Stuffed Shells

24 Reviews Add your review

Yield:12 servings

Prep:45 min

Cook:40 min

Save Saved Saving email print

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

Text Ingredients

Shop Recipe

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.