Recipe by Patches
"A yummy winter warmer! This dish is great served with a crisp green salad and garlic bread."
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1 (8 ounce) package
jumbo pasta shells
smoked bacon, chopped
fresh bread crumbs
1 (8 ounce) package
cream cheese, softened
chopped fresh parsley
ground black pepper to taste
chopped fresh rosemary
fresh Buffalo mozzarella
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!
This was tasteless as written.
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!!!
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.
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.
From the first bite we were making "mmm" noises. We really enjoyed this and will be making it a lot.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Cheese and Bacon-Stuffed Pasta Shells
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 321
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