Cheese And Bacon Stuffed Pasta Shells Recipes

CHEESE AND BACON-STUFFED PASTA SHELLS

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.

BACON-CHEESE STUFFED SHELLS

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.

CHEESEBURGER STUFFED PASTA SHELLS

Steps:

• Preheat oven to 350°. Cook pasta according to package directions. Drain and rinse in cold water; drain again., Meanwhile, in a large skillet, cook beef and onion over medium-high heat until beef is no longer pink, 6-8 minutes, breaking beef into crumbles; drain. Stir in tomato sauce, ketchup, mustard and pepper until blended. Stir in 3/4 cup shredded cheese., Spoon about 2 tablespoons filling into each shell. Place in a greased 11x7-in. baking dish. , Bake, covered, until heated through, 12-15 minutes. Sprinkle with remaining cheese; bake, uncovered, until cheese is melted, about 5 minutes. If desired, serve with optional toppings., Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover casserole with foil; bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. If desired, serve with optional toppings.

BACON CHEESE STUFFED SHELLS

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.

CHEESE AND BACON-STUFFED PASTA SHELLS

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.

THREE CHEESE STUFFED JUMBO PASTA SHELLS

Steps:

• Combine all ingredients, except pasta and 1/4 c Parmesan cheese in large mixing bowl.
• Mix well and fill each cooked pasta shell.
• Place in ungreased 11 by 17 pan.
• Cover w/ marinara sauce and then sprinkle with remaining Parmesan, cover w/foil, and bake in 350 oven for 30 minutes.
• Time does not include time to make marinara, but I cook mine as I make the shells so it really doesn't affect the time.
• Servings are a guess.

CHICKEN-BACON-RANCH STUFFED SHELLS

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta shells as directed on box.
• In 4-quart saucepan, melt 1/4 cup butter over medium heat. With whisk, stir in flour until smooth. Cook and stir 1 to 2 minutes or until mixture is smooth and bubbly.
• In 4-cup glass measuring cup, mix broth and whipping cream. Gradually stir broth mixture into saucepan. Increase heat to medium-high; heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat to medium. Add cream cheese and cook until melted, beating occasionally. Remove from heat. Stir dressing mix into sauce mixture. Pour 1 cup of the sauce into bottom of baking dish, spreading to cover.
• In medium bowl, mix 1 cup of the sauce, the chicken, spinach, 1 cup of the shredded cheese and 1/4 cup of the green onions.
• Fill each pasta shell with a heaping tablespoonful chicken mixture; place in baking dish. Pour remaining sauce on top of shells. Cover; bake 35 to 40 minutes or until heated through. Sprinkle with remaining 1/2 cup shredded cheese; bake uncovered about 5 minutes or until cheese is melted.
• Meanwhile, in 8-inch skillet, heat 1 tablespoon butter over medium heat. Add bread crumbs; stir to coat. Cook and stir 2 to 4 minutes or until golden brown.
• Before serving, top shells with bacon, bread crumbs and remaining 1/4 cup green onions.