If you’ve never had stuffed shells, it’s kind of like lasagna and enchiladas had a baby… does that make sense, LOL? Like lasagna, they’re filled with creamy mascarpone and layered with mouthfuls of al dente pasta and crispy edges from baking in the oven. On the other hand, they remind me of enchiladas because of their versatility with fillings and flavors. You really can’t go wrong with this one. I can’t wait for you to try out my Quick and Cheesy Lemon Bacon Stuffed Shells for yourself.
When you look at the ingredient list, you may be a little confused as to why lemon is in the title. There’s only a little bit of lemon zest in the recipe! Yes, but that little bit of zest packs a major punch and completely balances out these flavors. Mascarpone and bacon can be so rich, so the lemon adds a welcomed bright note to the flavors here. For being so simple, this dish tastes really fancy, like flavors you’d find at a “new italian” restaurant here in Austin. I also snuck in a little bit of spinach, both for texture and to add some green. I love spinach in my pasta, especially if it’s in a filling. If you have kids, this would be an easy way to get them to eat some greens, I bet you!
Take a look at the filling in the photo above. I mean, come on! These Quick and Cheesy Lemon Bacon Stuffed Shells are so creamy and decadent, but don’t sit heavy in your stomach. Serve with a side salad, or a hearty piece of garlic bread!
LEMON DROP
Cook a few extra shells just in case a few break. They don’t have to be perfect, but sometimes a few will get stuck together or fall apart, which can make them really difficult to fill. You can even prep this one ahead of time and keep in the oven until you’re ready to bake. We love a good prep-ahead meal!
Have you tried this recipe? Comment below and let me know what you thought. If you’re looking for more weeknight dinner recipes, check out my archives!
Quick and Cheesy Lemon Bacon Stuffed Shells
Ingredients
- 6 oz jumbo pasta shells about half of a 12 oz box + a little bit extra in case some break
- 3 strips bacon
- 3 c spinach chopped
- 1 shallot small, finely chopped
- 1 c mascarpone cheese
- 5 tbsp parmesan cheese divided
- ½ lemon zest only
- salt to taste
- ¼ c spaghetti sauce
Optional Toppings
- crushed red pepper flakes
- chopped parsley
Instructions
Make the Pasta
- Boil water and cook pasta shells according to package instructions.
- While water boils & pasta cooks, begin working on your filling.
Make the Filling
- Cook bacon strips in a skillet over medium heat until crispy – 5 to 8 minutes. While bacon cooks, finely chop shallot and spinach.
- Remove bacon from the pan and set on a paper towel lined plate to remove excess grease. Carefully remove all but about a tsp of bacon grease from your pan (do not dump it down your sink!). Once cooled, chop bacon into small bits and set aside.
- Add shallot and spinach to pan, and cook until shallots are translucent, and spinach is just wilted, about 3 minutes. Set aside to cool for a few minutes.
- In a small mixing bowl, add mascarpone, 2 tbsp parmesan cheese, lemon zest, spinach and shallot, and bacon bits. Stir to combine.
Stuff the Shells
- Drain the cooked shells and set aside to cool – just enough to handle.
- Preheat oven to 400° F. Prep a casserole dish by covering the bottom with pasta sauce. My casserole dish is 9 ½" x 7" for reference, but a larger dish would work as well!
- Carefully open a shell and fill with ~1 tbsp of filling (just enough to fill the shell and allow it to close slightly). Arrange shells in your prepared dish. Repeat until there is no more filling. **Sometimes I run out of space in my pan, so I go back through and add some filling to my shells.
- Top with remaining parmesan cheese and crushed red pepper flakes.
- Bake for 15 minutes, or until browning on top and warmed through.
- Top with freshly chopped parsley and enjoy!
