CHEESE AND BACON-STUFFED PASTA SHELLS
A yummy winter warmer! This dish is great served with a crisp green salad and garlic bread.
Provided by Patches
Categories World Cuisine Recipes European Italian
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente, about 8 minutes. Drain, and cool.
- Heat olive oil in a skillet over medium heat. Cook the bacon, onion, and garlic until bacon starts to crisp and onion and garlic have softened, about 5 minutes. Remove from heat and drain.
- Mix the bread crumbs, cream cheese, parsley, and the bacon mixture in a large bowl; season with pepper to taste.
- Pour the tomato puree into a large, shallow casserole dish; stir in the rosemary.
- Spoon the bacon and breadcrumb mixture equally into the pasta shells. Arrange the stuffed shells in the casserole dish. Coarsely chop the mozzarella and scatter over the pasta shells. Bake in preheated oven until cheese is melted and sauce bubbles, about 30 minutes.
Nutrition Facts : Calories 684.5 calories, Carbohydrate 64.2 g, Cholesterol 99.6 mg, Fat 35.6 g, Fiber 4.1 g, Protein 25.5 g, SaturatedFat 19.4 g, Sodium 557.9 mg, Sugar 6.7 g
BACON-CHEESE STUFFED SHELLS
"I make these rich shells for parties or for friends- and I always get rave reviews! It will surely please anyone and even have them asking for the recipe." -Bekie Anderson, Austin, Texas
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- 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, 1 tablespoon parsley, garlic salt, nutmeg, pepper and mushroom mixture. Spoon into shells; place in a greased 13x9-in. baking dish., Preheat oven to 350°. In a large saucepan, melt remaining butter. Stir in flour until smooth; gradually add cream, broth and milk. Bring to a boil; cook and stir 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 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly.
Nutrition Facts : Calories 554 calories, Fat 42g fat (26g saturated fat), Cholesterol 139mg cholesterol, Sodium 975mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 1g fiber), Protein 26g protein.
BACON-CHEESE STUFFED SHELLS
Credit: Taste of Home
Provided by Julie Tomblin
Categories Pasta
Time 1h25m
Number Of Ingredients 19
Steps:
- 1. Cook pasta according to directions. Meanwhile, in a large skillet, saute mushrooms and onion in 1 TB butter until tender.
- 2. In a large bowl, beat ricotta and 4 oz of cream cheese until blended. Stir in 1/2 cup Asiago cheese, parmesan cheese, bacon, 1 TB parsley, garlic salt, nutmeg, pepper, and mushroom mixture. Spoon into shells; place in a greased 13x9 inch 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 degrees for 30 minutes. Uncover; bake 10-15 minutes longer until bubbly.
BACON CHEESE STUFFED SHELLS
I got this from TOH and it sounds great. I am putting it here for safekeeping. It uses asiago, parm, ricotta, romano, mozzarella and cream cheese and bacon.
Provided by Margie99
Categories Macaroni And Cheese
Time 1h30m
Yield 24 shells, 12 serving(s)
Number Of Ingredients 20
Steps:
- Cook pasta. Meanwhile in a large skillet saute mushrooms and onions in 1 T butter until tender.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 542.6, Fat 46.1, SaturatedFat 28.8, Cholesterol 162.1, Sodium 838.6, Carbohydrate 7.8, Fiber 0.3, Sugar 1.9, Protein 25.1
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love