Cheese and Bacon-Stuffed Pasta Shells

Cheese and Bacon-Stuffed Pasta Shells

23 Reviews 5 Pics
  • Prep

    25 m
  • Cook

    35 m
  • Ready In

    1 h
Patches
Recipe by  Patches

“A yummy winter warmer! This dish is great served with a crisp green salad and garlic bread.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. 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.
  3. 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.
  4. Mix the bread crumbs, cream cheese, parsley, and the bacon mixture in a large bowl; season with pepper to taste.
  5. Pour the tomato puree into a large, shallow casserole dish; stir in the rosemary.
  6. 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.

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Reviews (23)

Rate This Recipe
alytholen
34

alytholen

This recipe was great, but needed a couple of changes. I added about a 1/4 lb of hamburger to bacon mixture and that turned out well, also gave me more shells to fill. With the shells, I would cook them for atleast 10 min instead of eight. They weren't all the way done and after baking they were hard on the edges. Also I wasn't too big of a fan of the tomato puree. Not too much flavor. I think next time I will just use ragu or prego sauce of my choice for extra flavor. Overall this recipe was pretty good!

Savanna Carlisle
32

Savanna Carlisle

My family LOVED this recipes!!! My 2 year old can be hard to please but it was no problem with this dinner and my husband finished off the leftovers by the next night! I made a few changes of my own which I felt made the recipe that much better. We're not big fans of bacon so I substituted the bacon for 3 Italian sausages. I removed the skin of them and chopped the meat up. Same cooking time and everything...just different meat. I found that using the sausage helped yield more shells as well. I also added a bit of shredded cheddar cheese on top since we're all such big cheese lovers. But this recipes is DEFINITELY one I will be making again real soon!!!

Mibrennan
28

Mibrennan

This was tasteless as written.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 684 cal
  • 34%
  • Fat
  • 35.6 g
  • 55%
  • Carbs
  • 64.2 g
  • 21%
  • Protein
  • 25.5 g
  • 51%
  • Cholesterol
  • 100 mg
  • 33%
  • Sodium
  • 558 mg
  • 22%

Based on a 2,000 calorie diet

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