There’s something incredibly comforting about a hearty pasta dish, especially one that’s bubbling with cheese and rich, savory flavors. Today, we’re taking the classic stuffed shells to a whole new level with my recipe for Cheesy Bacon & Mushroom Stuffed Shells. This dish combines tender jumbo pasta shells overflowing with a creamy, cheesy filling, savory mushrooms, and crispy bacon, all bathed in a delicious marinara sauce. It’s the kind of meal that brings everyone to the table and guarantees second (and maybe even third) helpings!

Why I Love This Recipe

I’m a big believer in transforming simple ingredients into something truly extraordinary, and these Cheesy Bacon & Mushroom Stuffed Shells are a perfect example. What I absolutely adore about this recipe is the incredible depth of flavor that comes from the combination of earthy mushrooms, salty bacon, and a trio of cheeses, all nestled inside those perfectly al dente pasta shells. It’s incredibly satisfying, makes for fantastic leftovers, and feels wonderfully gourmet without being overly complicated to prepare. It’s the ultimate comfort food for a reason – every bite is pure bliss!

Ingredients

To create these irresistible stuffed shells, you’ll need:

• 1 box (12 ounces) jumbo pasta shells
• 1 pound bacon, cooked until crispy and crumbled
• 8 ounces mushrooms, diced (cremini or white button work well)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups ricotta cheese (whole milk for richness)
• 1 cup shredded mozzarella cheese, plus more for topping
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and black pepper, to taste
• 2 cups marinara sauce (store-bought or homemade)
• Fresh parsley, chopped, for garnish

Swaps and Notes

• Bacon: While bacon adds incredible flavor, you can omit it for a vegetarian version or swap it for cooked crumbled sausage or ground beef for a different meaty twist.
• Mushrooms: Any type of mushroom will work here, so feel free to use your favorite! You can also omit them if mushrooms aren’t your thing, but they add wonderful umami.
• Cheeses: The combination of ricotta, mozzarella, and Parmesan is classic, but don’t hesitate to experiment. Provolone, Fontina, or even a smoked cheddar could add interesting twists.
• Herbs: Fresh herbs like oregano and basil can be used instead of dried, just use about three times the amount. A pinch of red pepper flakes in the filling can add a subtle kick.
• Marinara Sauce: Use your favorite high-quality marinara sauce. For a homemade touch, consider making your own or adding a splash of red wine to a store-bought one for extra depth.

Steps for the Recipe

1. Cook the Pasta Shells: Bring a large pot of salted water to a rolling boil. Add the jumbo pasta shells and cook according to package instructions until al dente. You want them cooked but still firm enough to handle without tearing. Once cooked, drain thoroughly and rinse with cold water to prevent sticking, then set aside.
2. Prepare the Aromatics: While the pasta cooks, heat a large skillet over medium heat. Add a little olive oil if needed (especially if your bacon wasn’t cooked in the skillet). Add the diced mushrooms and onion to the skillet. Cook, stirring occasionally, until the vegetables have softened and the mushrooms have released their moisture, about 7-10 minutes. Add the minced garlic and cook for another minute until fragrant. Remove from heat and let cool slightly.
3. Make the Cheese & Bacon Filling: In a large mixing bowl, combine the cooled cooked mushrooms, onion, and garlic with the ricotta cheese, 1 cup shredded mozzarella cheese, 1/2 cup grated Parmesan cheese, dried oregano, dried basil, salt, and black pepper. Mix well to combine all the ingredients evenly.
4. Add the Bacon: Gently stir in the cooked and crumbled bacon into the cheese mixture.
5. Preheat Oven & Prepare Dish: Preheat your oven to 375°F (190°C). Pour about 1/2 cup of the marinara sauce into the bottom of a 9×13 inch baking dish and spread it evenly.
6. Stuff the Shells: Take each cooked pasta shell and carefully spoon a generous amount of the cheese and bacon mixture into it. Arrange the stuffed shells in a single layer in the prepared baking dish.
7. Sauce and Bake (Covered): Pour the remaining marinara sauce evenly over the stuffed shells. Sprinkle the top with additional shredded mozzarella cheese (and more Parmesan if you like!). Cover the baking dish tightly with aluminum foil.
8. Bake: Bake for 25-30 minutes, or until the cheese is melted and bubbly and the filling is heated through.
9. Uncover and Brown: Remove the foil and bake for an additional 5-10 minutes, or until the cheese on top is golden brown and slightly crispy.
10. Garnish and Serve: Carefully remove the baking dish from the oven. Let it rest for a few minutes before serving. Garnish with fresh chopped parsley before serving. Enjoy your comforting Cheesy Bacon & Mushroom Stuffed Shells!

Tips for Success

• Don’t Overcook Shells: Cook the shells until just al dente. They’ll finish cooking in the oven, and you want them firm enough to handle for stuffing.
• Drain Ricotta: If your ricotta seems very watery, you can drain it in a fine-mesh sieve for 15-30 minutes before mixing to prevent a watery filling.
• Don’t Overstuff: While you want them full, don’t cram too much filling into each shell, or they might burst.
• Even Sauce Distribution: Ensure the marinara sauce covers the shells well to prevent them from drying out during baking.
• Batch Cook Bacon: Cook your bacon ahead of time to save on prep time when assembling the dish.

Serving Suggestions and Pairings

These Cheesy Bacon & Mushroom Stuffed Shells are a hearty and complete meal on their own. They pair wonderfully with a simple green salad dressed with a vinaigrette to cut through the richness. A side of garlic bread or crusty Italian bread is also perfect for soaking up any extra sauce.

For drink pairings, a medium-bodied red wine like a Chianti or Merlot would complement the savory flavors beautifully.

If you love pasta and comforting Italian-inspired dishes, be sure to check out these other recipes:

• For a foundational sauce, master my Classic Spaghetti Recipe with Homemade Sauce.
• If you’re a fan of cheesy baked pasta, my Instant Pot Lasagna is a game-changer for speed.

Storage and Leftover Tips

Leftover Cheesy Bacon & Mushroom Stuffed Shells store wonderfully! Place them in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can cover them with foil and bake in an oven at 350°F (175°C) until heated through and bubbly, or microwave individual portions until hot. They also freeze well. Arrange cooled shells in a single layer in a freezer-safe dish, cover tightly with foil, and freeze for up to 2-3 months. Thaw overnight in the fridge before baking.

More Recipes You Will Love

If these cheesy, savory shells hit the spot, you’ll definitely want to explore more deliciousness on Chef Maniac:

• For another fantastic cheesy dish, check out this incredible Crockpot Nacho Dip.
• And if you’re into one-pan wonders, my Mexican Chicken and Rice Casserole is always a favorite.
• Finally, for another comforting, crowd-pleasing meal, my Chicken Enchiladas are a must-try.

Final Thoughts

These Cheesy Bacon & Mushroom Stuffed Shells are a testament to the power of simple, good ingredients coming together to create something truly special. They’re perfect for family dinners, entertaining friends, or just enjoying a comforting meal on a chilly evening. I hope this recipe brings as much joy to your kitchen as it does to mine!

Have you tried stuffing your pasta shells with unique fillings? Share your ideas and feedback in the comments below, and don’t forget to follow us for more culinary adventures!