Cheesy Bacon Pasta Shells

    55 minutes

    Big pasta shells or cannelloni make a great easy dinner, especially when served with crusty bread and a green salad.

    52 people made this

    Serves: 4 

    • 225g large pasta shells
    • 1 tablespoon olive oil
    • 4 rashers of smoked bacon, roughly chopped
    • 1 small onion, finely chopped
    • 1 clove garlic, crushed
    • 50g crusty white bread, whizzed in a food processor to make crumbs
    • 300g soft cheese, eg. ricotta
    • 4 tablespoons roughly chopped fresh parsley
    • 1 teaspoon chopped fresh rosemary
    • 700g jar of tomato passata sauce
    • 150g mozzarella cheese

    Preparation:25min  ›  Cook:30min  ›  Ready in:55min 

    1. Preheat the oven to 200 degrees C.
    2. Cook the pasta shells in boiling water for 8 minutes, or as packet directs. Drain and cool.
    3. In a frying pan, heat olive oil and fry chopped bacon, onion and garlic for about 5 minutes.
    4. Pour passata into a large, shallow casserole dish and stir in rosemary.
    5. Mix together breadcrumbs, soft cheese, parsley and the bacon mixture; season with pepper.
    6. Spoon mixture equally into the pasta shells. Sit the shells tightly together on top of the passata.
    7. Tear the mozzarella into pieces and scatter over the pasta shells.
    8. Bake in the preheated oven for about 30 minutes until the cheese has melted and started to brown.

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    Reviews in English (36)


    Used different ingredients. My family LOVED this recipes!!! My 2 year old can be hard to please but it was no problem with this dinner and my husband finished off the leftovers by the next night! I made a few changes of my own which I felt made the recipe that much better. We're not big fans of bacon so I substituted the bacon for 3 Italian sausages. I removed the skin of them and chopped the meat up. Same cooking time and everything...just different meat. I found that using the sausage helped yield more shells as well. I also added a bit of grated cheddar cheese on top since we're all such big cheese lovers. But this recipes is DEFINITELY one I will be making again real soon!!!  -  29 Sep 2008


    Used different ingredients. This was really good. I did make some changes (I used ricotta cheese instead of cream cheese. My bacon-crazy kids really liked this one.  -  29 Sep 2008


    Wow, were these ever rich! I made one change, I only had prosciutto in my freezer, so I used a couple of slices, but it ended up being incredibly salty (my mistake). However, I also thought the amount of cream cheese was almost overpowering. We ended up being able to stretch these quite a bit, only having two shells each per meal with a big salad. I think next time I make these, I will sort of borrow Cindy's idea below and sub half of the cream cheese with ricotta.  -  29 Sep 2008