Cheese and Bacon-Stuffed Pasta Shells Recipe -
Cheese and Bacon-Stuffed Pasta Shells Recipe
  • READY IN 1 hr

Cheese and Bacon-Stuffed Pasta Shells

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    25 mins
  • COOK

    35 mins

    1 hr


  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 More Reviews

Most Helpful Positive Review
Sep 16, 2007

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!

Most Helpful Critical Review
Sep 30, 2013

This was tasteless as written.

Jun 29, 2007

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!!!

Sep 19, 2007

This was really good. I did make some changes (I used ricotta cheese instead of cream cheese. My bacon-crazy kids really liked this one.

Sep 02, 2010

I liked this recipe..made it as is the first time except I used shredded cheese instead of Buffalo and wished I had used Ragu instead of tomato puree. The second time I tried this I got creative and added some shredded cooked chicken breast to the bacon/cream cheese mixture, used jar alfredo sauce instead of tomato puree and I used fresh shredded parm instead of mozerella on top and then backed the same. It was delicious.

Apr 05, 2010

From the first bite we were making "mmm" noises. We really enjoyed this and will be making it a lot.

Jul 01, 2008

Mostly made as is. I didn't care to hunt down whatever 'Buffalo' mozzarella is so just used regular. (I'll have to check that out since I'm a cheese lover.) And I don't usually have smoked bacon -- meant to add a bit of my 'smoke in a bottle' but forgot. Not sure how much difference that would have made, because I didn't much see the point of the bacon. May be one of those things you notice more when it's missing, rather than when it's there. And this only filled I think about 2/3 the shells called for & that was not even stuffing them really good. They were pretty good, but not "great." Been quite some time since I've done large shells, so it was certainly something different.

Sep 01, 2007

Did not like these at all. The taste of breadcrumbs was too overpowering. I didn't use fresh breadcrumbs but dried which may have been the reason. Per another review I did add cheddar cheese with the mozzarella. That was a good move. Other than that I can only suggest cutting the amount of breadcrumbs in half.


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  • Calories
  • 684 kcal
  • 34%
  • Carbohydrates
  • 64.2 g
  • 21%
  • Cholesterol
  • 100 mg
  • 33%
  • Fat
  • 35.6 g
  • 55%
  • Fiber
  • 4.1 g
  • 16%
  • Protein
  • 25.5 g
  • 51%
  • Sodium
  • 558 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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