Bacon Cheese Stuffed Shells

Makes 24 shells

Ingredients:

• 
  24 uncooked jumbo pasta shells
  
• 1 cup finely chopped onion
• 1 ½ cup ricotta cheese
• 1 pkg (8 oz) cream cheese, divided 
• 1 cup cheddar cheese, divided
• 1 ½ cup mozzarella cheese, divided
• ¾ cup grated parmesan cheese, divided
• 1 cup cooked bacon; crumbled
• 1 tbsp dried parsley 
• ½ tsp garlic powder
• ½ tsp ground nutmeg
• ¼ tsp black pepper
• ¼ cup butter
• 2 tbsp all-purpose flour
• 2 cups heavy cream
• ½ cup chicken broth
• ½ cup milk

Directions:

1. Cook pasta and set aside
2. In skillet, saute onion until tender
3. In a large bowl, mix ricotta and ½ pkg cream cheese until smooth. Add in ½ cup cheddar cheese, ½ cup mozzarella cheese, ¼ cup grated parmesan cheese, parsley, garlic powder, nutmeg, black pepper, half of sautéed onions, & bacon.
4. Pipe/spoon mixture into shells and place in lightly greased 9 x 13 inch baking dish. Set aside 
5. Preheat oven to 350 F
6. In a saucepan, melt butter. Stir in flour until smooth. 
7. Slowly add in heavy cream, broth, and milk. Stir until smooth. Add in remaining onion, cream cheese, grated parmesan cheese, and cheddar cheese. 
8. Pour sauce over shells, and sprinkle with remaining mozzarella cheese
9. Cover and bake a5 350F for 30 minutes, then another 10 minutes uncovered