Best 2 Bacon Cheese Stuffed Shells Recipes

Indulge in a culinary delight with our tantalizing collection of bacon cheese-stuffed shells recipes. These delectable dishes are a symphony of flavors, textures, and aromas that will leave you craving for more. From the crispy, golden-brown bacon to the gooey, melted cheese and the tender, pasta shells, each bite is a harmonious blend of savory and satisfying flavors.

Our recipes offer a range of options to suit your preferences and skill level. Whether you're a seasoned cook looking for a challenge or a beginner seeking a straightforward guide, we've got you covered. With step-by-step instructions, helpful tips, and mouthwatering images, we'll guide you through the process of creating these scrumptious masterpieces.

Get ready to embark on a culinary journey as you explore our diverse selection of bacon cheese-stuffed shell recipes. From the classic version, featuring a rich and creamy cheese filling, to more innovative takes that incorporate unique ingredients and cooking methods, our collection promises to satisfy even the most discerning palates.

So, gather your ingredients, preheat your oven, and let's embark on a culinary adventure that will leave your taste buds dancing with joy.

Here are our top 2 tried and tested recipes!

CHEESE AND BACON-STUFFED PASTA SHELLS

Cheese and Bacon-Stuffed Pasta Shells image

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

Ingredients

1 (8 ounce) package jumbo pasta shells
1 tablespoon olive oil
4 slices smoked bacon, chopped
1 small onion, chopped
1 clove garlic, minced
1 cup fresh bread crumbs
1 (8 ounce) package cream cheese, softened
¼ cup chopped fresh parsley
ground black pepper to taste
3 cups tomato puree
1 teaspoon chopped fresh rosemary
5 ounces fresh Buffalo mozzarella

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

Bacon-Cheese Stuffed Shells image

"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

Ingredients

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

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.

Tips:

To save time, use pre-cooked bacon.
For a creamier filling, use a combination of ricotta and cream cheese.
If you don't have jumbo pasta shells, you can use regular-sized shells and stuff them twice.
To prevent the shells from sticking together, toss them with a little olive oil before baking.
Bake the shells until they are golden brown and the cheese is melted and bubbly.

Conclusion:

Bacon and cheese stuffed shells are a delicious and easy-to-make meal that is perfect for any occasion. With a few simple ingredients, you can create a dish that is sure to please everyone at the table. So next time you're looking for a new recipe to try, give bacon and cheese stuffed shells a try. You won't be disappointed!