Bacon-Cheese Stuffed Shells |
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Prep Time: 45 Minutes Cook Time: 40 Minutes |
Ready In: 85 Minutes Servings: 12 |
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Ingredients:
24 uncooked jumbo pasta shells |
1 cup(s) chopped fresh mushrooms |
1 cup(s) finely chopped onion |
1 tablespoon(s) plus 1/4 cup butter, divided |
1 1/2 cup(s) ricotta cheese |
1 8-ounce package(s) cream cheese, /¢ (softened or cubed), softened, divided |
1 1/2 cup(s) shredded asiago cheese, divided |
1 cup(s) shredded parmesan cheese |
1 cup(s) crumbled cooked bacon |
2 tablespoon(s) minced fresh parsley, divided |
1/2 teaspoon(s) garlic salt |
1/2 teaspoon(s) ground nutmeg |
1/4 teaspoon(s) pepper |
2 tablespoon(s) all-purpose flour |
2 cup(s) heavy whipping cream |
1/2 cup(s) chicken broth |
1/2 cup(s) 2% milk |
2 cup(s) shredded romano cheese |
1 1/2 cup(s) shredded part-skim mozzarella cheese |
Directions:
1. • Cook pasta according to package directions. Meanwhile, in a large skillet, saute mushrooms and onion in 1 tablespoon butter until tender.
2. • 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 13-in. x 9-in. 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° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly.
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