From the Thanksgiving Issue of Taste of Home, this recipe “called” to me when I saw that most of the ingredients were different types of cheese. A great dish for company.
24 uncooked jumbo pasta shells
1 cup chopped fresh mushrooms
1 cup finely chopped onion
1 tables, puls 1/4 cup butter, divided
1 1/2 cups ricotta cheese
1 package (8 oz) cream cheese, softened, divided
1 1/2 cups shredded Asiago cheese, divided
1 cup shredded Parmesan cheese
1 cup crumbled cooked bacom
2 tables minced fresh parsley, divided
1 teas garlic powder or fresh minced garlic
1/2 teas ground nutmeg
1/2 teas black pepper
2 tables 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 mozzarella cheese
Cook pasta according to directions on package. Drain and set aside. Meanwhile, in a large skillet, sauté mushrooms and onion in 1 table butter. until tender.
in large bowl, beat ricotta and 4 oz cream cheese until blended. Stir in 1/2 cup Asiago cheese, Parmesan cheese, bacon, 1 table parsley, garlic, pepper, nutmeg and mushroom mixture. Spoon into shells, and then place shells in a greased 13×9″ baking dish.
In a large saucepan, melt remaining butter. Stir in flour and stir until smooth. Gradually add the cream, broth and milk. Heat until mixture begins to boil and stir for 1-2 minutes.
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 and bake 10-15 minutes longer or until mixture bubbles.
P.S. You can always leave the bacon out or substitute 1 cup chopped cooked chicken.