Cheesy Shells With Bacon Rsc Recipes

CHEESY STUFFED SHELLS

Cheesy Stuffed Shells image

This is a delicious baked pasta dish with large shells filled with meat, spinach and cheese that children always seem to love. It is kind of a 'spaghetti that behaves itself!'

Provided by Kimber

Categories World Cuisine Recipes European Italian

Time 1h

Yield 8

Number Of Ingredients 12

Ingredients

1 (16 ounce) package jumbo pasta shells
½ pound Italian sausage
1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
1 cup ricotta cheese
1 egg
3 cloves garlic, crushed
½ lemon, juiced
¼ cup grated Parmesan cheese
salt and pepper to taste
½ teaspoon dried oregano
2 cups spaghetti sauce
2 cups shredded mozzarella cheese

Steps:

Bring a large pot of lightly salted water to a boil. Add shells and cook for 8 to 10 minutes or until al dente; drain and rinse in cold water.
Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain and crumble. In a large bowl, combine cooked sausage, spinach, ricotta cheese, egg, garlic, lemon juice and Parmesan cheese. Season with salt, pepper and oregano.
Preheat oven to 350 degrees F (175 degrees C).
Stuff pasta shells with the sausage and cheese mixture and place in a 9x13 inch baking dish. Top with spaghetti sauce and mozzarella cheese.
Bake in preheated oven for 20 minutes or until the pasta is heated through and the cheese is melted.

Nutrition Facts : Calories 461.2 calories, Carbohydrate 51.9 g, Cholesterol 69.1 mg, Fat 18.4 g, Fiber 4.4 g, Protein 21.9 g, SaturatedFat 7.8 g, Sodium 741.3 mg, Sugar 6.1 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.

CHEESY SHELLS WITH BACON #RSC

Cheesy Shells With Bacon #RSC image

Ready, Set, Cook! Reynolds Wrap Contest Entry. Pasta shells are filled with cheeses and full of flavor. This takes your everyday macaroni and cheese to a whole new level. Crispy bacon lends a salty crunch. Reynolds Wrap over the casserole keeps the shells tender while the cheeses melt and ooze into the pockets of the pasta.

Provided by cookingupstorm2

Categories Baking

Time 1h

Yield 1 casserole, 8 serving(s)

Number Of Ingredients 14

Ingredients

4 tablespoons butter
1 cup finely diced onion
4 slices cooked bacon, crumbled
2 garlic cloves, minced
16 ounces heavy cream
1/3 cup milk
2 cups monterey jack cheese, shredded
1 cup grated parmesan cheese
4 ounces cream cheese, softened
1/4 cup flour
1 1/2 cups crushed seasoned croutons
1 teaspoon dried parsley flakes
1 lb medium pasta shell
Reynolds Wrap Foil

Steps:

Bring 4 quarts salted water to a boil. Add pasta and cook until al dente or 10-12 minutes. Drain.
In a large skillet melt 1 T butter over med-high heat. Add onions and garlic and cook about 2 minutes. Add the other 3 T butter and let melt in the pan. Add flour and stir for another minute reducing the heat to medium. Whisk in the cream and simmer stirring frequently until creamy. Remove from heat.
Stir in monterrey cheese, parmesan and cream cheese stirring until melted. Add milk and stir again. Add drained pasta to cheese mix and stir until coated. Stir in the crumbled bacon.
Pour into a greased 9x12 dish and top with croutons. Cover with Reynolds Wrap foil and bake for 45 minutes in a 350 degree oven. Uncover and sprinkle with parsley flakes before serving.

Nutrition Facts : Calories 762.3, Fat 49.1, SaturatedFat 29, Cholesterol 155, Sodium 645.2, Carbohydrate 55.9, Fiber 2.7, Sugar 3.5, Protein 24.6

More about "cheesy shells with bacon rsc recipes"

SHELLS AND CHEESE WITH BACON - BIG BEAR'S WIFE

2020-11-20 This Shells and Cheese with Bacon is a fun mac and cheese recipe that's made with small shells, Bacon Smoked Sea Salt and bacon! Print . Ingredients. 16 oz shell pasta ; …
From bigbearswife.com
Reviews 10
Category Pasta
Servings 6
Estimated Reading Time 6 mins

Cook the pasta in salted, boiling water in a large stock pot for about 13 minutes or until tender to you liking.
In the stock pot, melt butter over medium heat. Add flour and stir and cook the flour until it is light brown.
Add in the cream and milk. Stir and heat/simmer over medium heat for about 5 minutes until it starts to thicken up.

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