Sunday, July 31, 2011

Bacon-Cheese Stuffed Shells

Tuesday June 14, 2011

Time for another NEW recipe! This one, I thought, was to die for, taken from Taste of Home magazine! I love the creamy, rich, white pasta sauces, so this was delicious to me! It's a bit of prep work, but man, in the end, sooooo worth it!

Prep: 45 min. Bake: 40 min.
Yield: 12 servings

24 uncooked jumbo pasta shells
1 c. chopped fresh mushrooms
1 c. finely chopped onion
1 Tbsp. plus 1/4 cup 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 cups heavy whipping cream
1/2 c. chicken broth
1/2 cup 2% milk
2 cups shredded Romano cheese
1-1/2 c. shredded part-skim mozzarella cheese


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 greased 13x9in. 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 degrees for 30 min. Uncover; bake 10-15 min. longer or until bubbly.


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