BACON-CHEESE STUFFED SHELLS

Bacon-Cheese Stuffed Shells image

Provided by Julie Tomblin

Categories Pasta

Time 1h25m

Number Of Ingredients 19

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24 uncooked jumbo pasta shells
1 c chopped fresh mushrooms
1 c finely chopped onion
1 Tbsp plus 1/4 cup of butter, divided
1 1/2 c ricotta cheese
1 pkg 8 oz cream cheese, softened, divided
1 1/2 c shredded asiago cheese, divided
1 c shredded parmesan cheese
1 c 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 c heavy whipping cream
1/2 c chicken broth
1/2 c 2% milk
2 c shredded romano cheese
1 1/2 c shredded part-skim mozzarella cheese

Steps:

1. Cook pasta according to directions. Meanwhile, in a large skillet, saute mushrooms and onion in 1 TB butter until tender.
2. In a large bowl, beat ricotta and 4 oz of cream cheese until blended. Stir in 1/2 cup Asiago cheese, parmesan cheese, bacon, 1 TB parsley, garlic salt, nutmeg, pepper, and mushroom mixture. Spoon into shells; place in a greased 13x9 inch baking dish.
3. 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.
4. Stir in Romano cheese and the remaining cream cheese, Asiago and parsley. Pour over shells. Sprinkle with mozzarella cheese. Cover and bake at 350 degrees for 30 minutes. Uncover; bake 10-15 minutes longer until bubbly.