Bacon-Cheese Stuffed Shells

I got this recipe from my boyfriend's sister, Colbie!  She wanted me to try it out for her to see if it was worth making.  Since it yields 12 servings i decided to make it for their family for dinner one night.  Turns out this recipe is delicious!  It was a little pricey to make but it was worth it.  The flavors are unbelievable.  You might be expecting regular tasting stuffed shells when you bite into them but that is not what you will get.  The combination of cheeses, bacon, mushroom, and onion is just wonderful!  I would definitely make this again.  The whole family love them!

Bacon-Cheese Stuffed Shells


Prep: 45 min Bake: 40 min Yields: 12 servings
24 uncooked jumbo pasta shells
1 cup chopped fresh mushrooms
1 cup finely chopped onion
1 Tbsp plus 1/4 cup butter, divided
1-1/2 cups ricotta cheese
1 pkg (8oz) cream cheese, softened, divided
1-1/2 cups shredded Asiago cheese, divided
1 cup shredded Parmesan cheese
1 cup crumbled cooked bacon
2 Tbsp minced fresh parsley, divided
1/2 tsp garlic salt
1/2 tsp ground nutmeg
1/2 tsp pepper
2 Tbsp all-purpose flour
2 cups heavy whipping cream
1/2 cup chicken broth
1/2 cup milk (2%)
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 Tbsp butter until tender.
In a large bowl, beat ricotta and 4oz 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 a greased 13'x9' 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.

 This is what was leftover from a large pan of shells made!

 I used my own fresh sweet basil in this recipe and it worked out great. This was the first time i have used fresh basil.  I got these basil plants from my friend Amylynn's dad who knew i liked to cook.

The only thing I did differently from the recipe was that i added more cream cheese to the shell mixture and less to the white sauce on top.  This was my mistake as I did not read the recipe correctly.  I do not think it changed the taste that much though so I would just use the recipe as it stands!  Enjoy!