Best 2 Cheese And Bacon Stuffed Pasta Shells Recipes

Indulge in a culinary delight with our irresistible Cheese and Bacon Stuffed Pasta Shells! This tantalizing dish combines the richness of creamy cheese, the savory smokiness of bacon, and the comforting embrace of tender pasta shells. Each bite is a symphony of flavors and textures, sure to leave you craving more. Discover the secrets behind this delectable creation and embark on a culinary journey that will elevate your taste buds to new heights.

In this comprehensive guide, you'll find two exceptional recipes that cater to diverse preferences. The first recipe showcases classic Cheese and Bacon Stuffed Pasta Shells, a timeless favorite that embodies comfort and indulgence. The second recipe takes a bold twist with its Spicy Sausage and Spinach Stuffed Shells, adding a kick of heat and the vibrant freshness of spinach to the mix. Whether you prefer a traditional approach or crave something more adventurous, these recipes have got you covered.

Check out the recipes below so you can choose the best recipe for yourself!

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.

BACON CHEESE STUFFED SHELLS

Bacon Cheese Stuffed Shells image

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

Ingredients

24 uncooked jumbo pasta shells
1 cup chopped fresh mushrooms
1 cup finely chopped onion
1 tablespoon butter, divided
1/4 cup butter, divided
1 1/2 cups ricotta cheese
1 (8 ounce) package cream cheese, softened, divided
1 1/2 cups 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 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 mozzarella cheese

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

Tips:

To save time, use wonton wrappers instead of pasta shells.
For a vegetarian version, omit the bacon and add chopped vegetables, such as spinach, mushrooms, or zucchini.
To make the filling ahead of time, mix the ricotta, Parmesan, mozzarella, eggs, and seasonings and store it in the refrigerator for up to 2 days. When you're ready to assemble the pasta shells, just stuff them with the filling and bake.
If you don't have a baking dish that's large enough to hold all of the pasta shells, you can bake them in batches. Just make sure to adjust the cooking time accordingly.
Serve the pasta shells with a side of marinara sauce or your favorite pasta sauce.

Conclusion:

Cheese and bacon stuffed pasta shells are a delicious and easy-to-make meal that's perfect for any occasion. With a creamy ricotta filling, crispy bacon, and melted cheese, these pasta shells are sure to be a hit with everyone at the table. So next time you're looking for a quick and satisfying meal, give cheese and bacon stuffed pasta shells a try.