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Swiss Cheese Sauced Pasta Shells with Crumbled Bacon

Swiss Cheese Sauced Pasta Shells with Crumbled Bacon

Swiss Cheese Sauced Pasta Shells with Crumbled Bacon

Crowned with crumbled crisp bacon and smothered in a rich Swiss cheese sauce, this fabulous casserole is the perfect way to get 50% of the RDA for calcium.


Makes 4 servings


1 cup frozen green peas
10 ounces uncooked medium shell pasta
2-1/2 cups fat-free (skim) milk
3 tablespoons all-purpose flour
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/8 teaspoon black pepper
3 ounces sliced reduced-fat Swiss cheese
4 slices reduced-sodium bacon, crisp-cooked and crumbled
1 tablespoon grated Parmesan cheese


  1. Preheat oven to 325°F. Spray 12X8-inch baking pan with nonstick cooking spray; set aside. Place peas in colander. Cook pasta according to package directions, omitting salt. Drain over peas in colander; set aside.
  2. Meanwhile, whisk together milk, flour, mustard, salt and pepper in large skillet. Cook over medium heat, stirring constantly, 5 minutes or until thickened. Remove from heat; add Swiss cheese and whisk until smooth.
  3. Place peas and pasta in bottom of prepared pan. Pour sauce evenly over pasta and peas; top with crumbled bacon. Bake 22 minutes. Remove from oven. Sprinkle with Parmesan cheese; let stand 5 minutes before serving.

Nutritional Information

Sodium 528 mg
Protein 26 g
Fiber 2 g
Carbohydrate 74 g
Cholesterol 23 mg
Saturated Fat 3 g
Total Fat 9 g
Calories from Fat 17 %
Calories 486

Dietary Exchange

Fat 1-1/2
Meat 1
Milk 1/2
Starch 4-1/2

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