Description
A delightful embrace of creamy mac and cheese and crispy bacon, all stuffed into jumbo pasta shells and baked to perfection.
Ingredients
Scale
- 12 jumbo pasta shells
- 8 ounces elbow macaroni
- 4 slices crispy bacon, chopped
- 2 cups shredded cheddar cheese
- 1 cup ricotta cheese
- 1 cup mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup milk
- 2 tablespoons butter
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Chopped parsley for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the jumbo pasta shells according to package instructions until al dente; drain and set aside.
- In a large pot, cook elbow macaroni according to package instructions. Drain and set aside.
- In the same pot, melt butter over medium heat; add milk, garlic powder, salt, and pepper.
- Stir in the cheddar cheese until melted and creamy.
- Mix in the cooked macaroni, chopped bacon, ricotta cheese, and half of the mozzarella cheese.
- Stuff each jumbo shell with the mac and cheese mixture.
- Top with remaining mozzarella cheese and Parmesan cheese.
- Bake in the preheated oven for 20-25 minutes or until bubbly and golden.
- Garnish with chopped parsley, if desired, and serve warm.
Notes
Consider assembling the stuffed shells a day before baking for added convenience. You can also customize the ingredients based on your preferences.
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 75mg