Bacon-Cheese Stuffed Shells

(Courtesy of Taste of Home)

Ingredients:
24 uncooked jumbo pasta shells
1 c. chopped fresh mushrooms
1 c. finely chopped onion
1 Tbsp. plus 1/4 c. butter, divided
1 1/2 c. ricotta cheese
1 pkg. (8 oz.) cream cheese, softened, divided
1 1/2 c. shredded Asiago cheese, divided
1 c. shredded Parmesan cheese
1 c. crumbled cooked bacon
2 Tbsp. minced fresh parsley, divided
1/2 tsp. garlic salt
1/2 tsp. ground nutmeg
1/4 tsp. pepper
2 Tbsp. all-purpose flour
2 c. heavy whipping cream
1/2 c. chicken broth
1/2 c. 2% milk
2 c. shredded Romano cheese
1 1/2 c. shredded part-skim mozzarella cheese

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

In a large bowl, beat ricotta and 4 oz. cream cheese until blended. Stir in 1/2 cup Asiago cheese, Parmesan cheese, bacon, 1 Tbsp. parsley, garlic salt, nutmeg, pepper and mushroom mixture. Spoon into shells; place in a greased 9x13 inch baking dish.

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.

Stir in Romano cheese and the remaining cream cheese, Asiago and parsley. Pour over shells. Sprinkle with mozzarella cheese. Cover and bake at 350 degrees for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly.