24 uncooked jumbo pasta shells
1 cup chopped fresh mushrooms
1 cup finely chopped onion
1 Tbls + 1/4 cup butter-divided
1-1/2 cups ricotta cheese
1 kg (8oz) cream cheese-softened-divided
1-1/2 cups shredded asiago cheese-divided
1 cup shredded parmesan cheese
1 cup crumbled, cooked bacon
1/2 tsp garlic salt
1/2 tsp nutmeg
1/4 tsp pepper
2 Tbls flour
2 cups heavy whipping cream
1/2 cup chicken broth
1/2 cup milk
2 cups Romano cheese
1-1/2 cups shredded mozzarella cheese
Cook pasta according to directions. Meanwhile in large skillet saute mushrooms and onion in 1 Tbls butter. In large bowl beat ricotta and 4oz cream cheese till blended. Stir in 1/2 cup asiago cheese, parmesan cheese, bacon and all spices, then add the mushroom mixture. Spoon gently into shells and place in a greased 13x9 baking dish. In a large saucepan melt remaining butter. Stir in flour untill smooth. Gradually add the cream, broth, and milk. Bring to boil; cook and stir for 1-2 minutes or till thickened. Stir in romano cheese and remaining cream cheese. Pour over shells and sprinkle with mozzarella cheese/ bake at 350 degrees for 30 minutes, then uncover and bake 10-15 minutes longer or till bubbly.
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