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Thursday, September 30, 2010

Bacon-Cheese Stuffed Shells

This is another recipe from this months Taste of Home Magazine. As soon as I read the title, I knew I was making this. I have to say that it was really delicious, though it was a bit rich. And that was after I subbed half and half, for the cream, omitted the milk and increased the chicken stock to 1C. It also was a bit salty, so I'd recommend using low sodium bacon, or replacing the garlic salt with garlic powder. I did have to omit the mushrooms and parsley due to my diet restrictions, but will definitely be using them next time I make this recipe. Hubby and my Mom both suggested making this with Marinara sauce, nest time, to cut the richness. So even though their was a few flaws in the recipe, I definitely will be making it again!!!


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Bacon-Cheese Stuffed Shells
Adapted from Taste of Home Magazine

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

Cook pasta according to package directions. Meanwhile, in a large skillet, saute mushrooms and onion in 1 tablespoon butter until tender. In a large bowl, beat ricotta and 4 ounces cream cheese until blended. Stir in 1/2 cup Asiago cheese, Parmesan cheese, bacon, 1tablespoon parsley, garlic salt, nutmeg, pepper and mushroom mixture. Spoon into shells; place in a greased 13-in. x 9-in. 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° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly.
Yield: 12 servings.

Nutrition Facts: 2 stuffed shells equals 554 calories, 42 g fat (26 g saturated fat), 139 mg cholesterol, 975 mg sodium, 21 g carbohydrate, 1 g fiber, 26 g protein.

6 comments:

Brenda said...

OMG Cindy, that sounds AMAZING!!! All that yummy cheese and bacon. It does sound incredibly rich, thanks for letting us know your substitutions. Looks fabulous!

MM said...

Cindy-I marked that recipe in my copy too! How could I pass it up? I like the changes you made (such as using half and half). Definitely would be a special occasion dish for us.

Danelle said...

Yum! Can't wait to try this one.

Tiffany said...

Wow, those look good, I might have run an extra 10 miles, but I bet they are worth it!

newlywed said...

Wow, those look intense!

Alison said...

How can you go wrong with bacon, cheese and pasta!?!? Thank you so much for sharing! ~Prairie Story