Bacon Cheese Stuffed Shells Recipe

Name: Bacon Cheese Stuffed Shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 uncooked jumbo pasta shells; 1 cup chopped fresh mushrooms; 1 cup finely chopped onion; 1 tablespoon butter, divided; 1/4 cup butter, divided; 1 1/2 cups ricotta cheese; 1 (8 ounce) package cream cheese, softened, divided; 1 1/2 cups 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 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 mozzarella cheese

Servings: persons

24 uncooked jumbo pasta shells
1 cup chopped fresh mushrooms
1 cup finely chopped onion
1 tablespoon butter, divided
1/4 cup butter, divided
1 1/2 cups ricotta cheese
1 (8 ounce) package cream cheese, softened, divided
1 1/2 cups 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 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 mozzarella cheese

1
Cook pasta. Meanwhile in a large skillet saute mushrooms and onions in 1 T butter until tender.
2
In a large bowl beat ricotta and 1/2 cream cheese until blended. Stir 1/2 c Asiago cheese, Parmesan cheese, bacon, 1 T parsley, garlic salt, nutmeg, pepper and mushroom mixture. Spoon into shells, place in a greased 9x13 baking dish.
3
In a large saucepan melt remaining butter. Stir in flour until smooth, gradually adding 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 and bake 10-15 minutes longer or until bubbly.

4090

kcal

Calories

164

Fat

471

Carbs

174

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 24 uncooked jumbo pasta shells, 1 cup chopped fresh mushrooms, 1 cup finely chopped onion, 1 tablespoon butter, divided, and more.

Yes, Bacon Cheese Stuffed Shells falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bacon Cheese Stuffed Shells

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions