Categories: fall, main dish, pasta, winter

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

Directions

1. Cook pasta according to package directions. Meanwhile, in a large skillet, saute mushrooms and onion in 1 tablespoon butter until tender.

2. 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 13-in. × 9-in. baking dish.

3. In a large saucepan, melt remaining butter. Stir in flour until smooth; gradually add the cream, broth and milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

4. 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; bake 10-15 minutes longer or until bubbly.

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