Ingredients
24 uncooked jumbo pasta shells1 cup chopped fresh mushrooms1 cup finely chopped onion1 tablespoon plus 1/4 cup butter, divided1-1/2 cups ricotta cheese1 package (8 ounces) cream cheese, softened, divided1-1/2 cups shredded Asiago cheese, divided1 cup shredded Parmesan cheese1 cup crumbled cooked bacon2 tablespoons minced fresh parsley, divided1/2 teaspoon garlic salt1/2 teaspoon ground nutmeg1/4 teaspoon pepper2 tablespoons all-purpose flour2 cups heavy whipping cream1/2 cup chicken broth1/2 cup 2% milk2 cups shredded Romano cheese1-1/2 cups shredded part-skim mozzarella cheese
Preparation
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.
