Bacon-Cheese Stuffed Shells

Okay, usually I am all about quick and easy, with 3 kids and a business run from home that is what I have time for! But, every once in a while I see a recipe that I just have to try, even if it is a little more time consuming then I like... This was it - I mean look at the name of it... cheese?? bacon?? Who could resist? Especially since, for some reason, I have been craving cheese with this pregnancy. So, once again, I busted out all my pots and pans, spent a little more money on groceries this week and tried out this recipe. So, if you are looking for cheap, quick and/or healthy - do not even bother checking out this recipe... But, if you are looking for mouthwatering and utterly delicious - please continue!

Bacon-Cheese Stuffed Shells
(recipe found in Taste of Home)
Serves: 12

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 milk
2 cups shredded romano cheese
1 1/2 cups shredded part skim mozzarella cheese

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 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 for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly.