There are few things more universally loved than a hearty pasta dish, especially one brimming with melted cheese and savory goodness. Today, we’re taking classic stuffed shells to a whole new level of indulgence with these Bacon-Stuffed Four-Cheese Pasta Shells. Imagine perfectly cooked jumbo pasta shells, generously filled with a creamy blend of ricotta, mozzarella, Parmesan, and cheddar, all studded with crispy, smoky bacon, then baked in a rich marinara sauce until bubbly and golden. This dish is pure comfort, perfect for a cozy family dinner or a show-stopping meal for guests.

Why I Love This Recipe

This recipe holds a special place in my heart because it combines so many elements of classic comfort food into one incredibly satisfying dish. I absolutely love the rich, complex flavors from the four different cheeses, which perfectly complement the smoky notes of the bacon. It feels incredibly gourmet and impressive, yet it’s surprisingly straightforward to prepare. There’s something incredibly therapeutic about stuffing each shell, knowing you’re creating a pocket of pure deliciousness. It’s truly a meal that brings joy and warmth to any table.

Ingredients

• 1 pound jumbo pasta shells
• 1 pound bacon, cooked until crispy and crumbled
• 1 cup ricotta cheese (whole milk ricotta for richer flavor)
• 1 cup shredded mozzarella cheese
• 1 cup shredded Parmesan cheese
• 1 cup shredded cheddar cheese
• 2 large eggs
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and black pepper to taste
• 2 cups marinara sauce (your favorite jarred or homemade)

Swaps and Notes

• Pasta Shells: While jumbo shells are ideal for stuffing, you could adapt this recipe for manicotti or even lasagna noodles if you prefer, cutting them to size for rolling.
• Bacon: For the best results, use good quality bacon and cook it until it’s genuinely crispy. This adds a crucial textural contrast to the creamy filling.
• Cheese Blend: This four-cheese blend is fantastic, but feel free to customize it. You could swap out cheddar for provolone, or add a touch of smoked Gouda for extra depth.
• Marinara Sauce: Use a high-quality jarred marinara for convenience, or if you have a favorite homemade recipe, that works even better!
• Seasoning: Adjust garlic powder, onion powder, salt, and pepper to your taste. A pinch of red pepper flakes in the cheese mixture or marinara can add a subtle kick.
• Fresh Herbs: A sprinkle of fresh parsley or basil over the top after baking adds a lovely fresh finish.

Steps for the Recipe

1. Prep Oven & Cook Pasta: Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a rolling boil. Add the jumbo pasta shells and cook according to package instructions until they are al dente (firm to the bite). It’s important not to overcook them, as they will bake further in the oven. Drain the shells well and set them aside to cool slightly, preventing them from sticking.
2. Make the Four-Cheese & Bacon Filling: While the pasta cooks, prepare your glorious filling. In a large mixing bowl, combine the cooked and crumbled bacon, ricotta cheese, mozzarella cheese, Parmesan cheese, cheddar cheese, eggs, garlic powder, onion powder, salt, and black pepper. Using a sturdy spoon or your hands (with gloves!), mix everything together thoroughly until all the ingredients are well combined and the mixture is uniform.
3. Stuff the Shells: Take each cooked pasta shell and carefully fill it with a generous amount of the cheese and bacon mixture. You can use a small spoon or even a piping bag (if you want to be extra neat!). Don’t overfill, but make sure each shell is plump.
4. Assemble in Baking Dish: Pour about 1 cup of the marinara sauce into the bottom of a large baking dish (a 9×13 inch dish works well) to create a base. Arrange the filled pasta shells in a single layer over the sauce. They can be placed snugly next to each other.
5. Sauce & Bake: Pour the remaining marinara sauce evenly over the top of the stuffed shells, making sure most of them are covered. Cover the baking dish tightly with aluminum foil.
6. Bake to Bubbly Perfection: Transfer the covered dish to the preheated oven and bake for 25-30 minutes, or until the cheese filling is hot and bubbly, and the sauce is simmering.
7. Brown the Cheese (Optional): Remove the aluminum foil from the dish and bake for an additional 5 minutes (or a bit longer, watching carefully) to allow the cheese on top to brown slightly and get even more delicious.
8. Serve Hot: Remove from the oven and let the dish rest for a few minutes before serving. This allows the cheese to set slightly. Serve hot and enjoy your decadent Bacon-Stuffed Four-Cheese Pasta Shells!

Tips for Success

• Al Dente Pasta: Cooking the pasta just to al dente is crucial. If it’s too soft, it will become mushy after baking.
• Cool Pasta Slightly: Let the cooked shells cool for a few minutes before stuffing. This makes them easier to handle and less likely to tear.
• Drain Ricotta: If your ricotta cheese seems very wet, you can drain it in a fine-mesh sieve for about 15-20 minutes to prevent the filling from being too watery.
• Don’t Overmix Filling: Mix the filling until just combined. Overmixing can make the ricotta tough.
• Generous Sauce: Ensure enough marinara sauce is used to keep the shells moist and prevent them from drying out during baking.

Serving Suggestions and Pairings

These Bacon-Stuffed Four-Cheese Pasta Shells are a complete meal on their own, but they also pair wonderfully with a few simple sides:

• Garlic Bread: A classic pairing that lets you sop up all that delicious marinara sauce.
• Simple Salad: A light, crisp green salad with a vinaigrette dressing provides a refreshing contrast to the richness of the pasta.
• Other Italian Favorites: If you’re looking to expand your Italian-themed menu, these would be fantastic alongside a Classic Spaghetti Recipe with Homemade Sauce (perhaps for a larger gathering!).
• Easy Chicken Dish: For a complementary entree that’s also simple, consider Easy Cheesy Chicken Sliders with Marinara Garlic Butter.

Storage and Leftover Tips

Leftover Bacon-Stuffed Four-Cheese Pasta Shells can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat individual portions, you can microwave them until heated through, though the cheese might not be as gooey. For best results, reheat a larger portion covered with foil in a 350°F (175°C) oven until warmed through and bubbly, removing the foil for the last few minutes if you want to re-crisp the cheese. This dish also freezes well; freeze unbaked or baked shells in a freezer-safe dish for up to 2-3 months. Thaw in the refrigerator overnight before baking or reheating.

More Recipes You Will Love

If you enjoyed the comforting and cheesy goodness of these stuffed shells, you’ll definitely want to try these other hearty and satisfying recipes:

• This Instant Pot Lasagna is My Favorite Way to Make Comfort Food Fast
• This Mexican Chicken and Rice Casserole is My Favorite One-Pan Dinner That’s Always a Hit
• These Chicken Enchiladas are My Go-To for Cozy Crowd-Pleasing Dinners

Final Thoughts

These Bacon-Stuffed Four-Cheese Pasta Shells are more than just a meal; they’re an invitation to indulge in pure, cheesy, bacon-filled happiness. This dish brings together familiar flavors in a way that feels both classic and exciting, promising a satisfying experience with every single bite. Get ready for empty plates and requests for seconds!

Did you give these incredible stuffed shells a try? What’s your favorite way to enjoy baked pasta? Share your feedback in the comments below, and don’t forget to follow Chef Maniac for more delicious and comforting recipes!