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In a large bowl add Ricotta 1/2 of the cream cheese and mix until blended.
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Add 1 cup of cheese mix, 1 tbsp parsley, bacon, garlic salt and pepper and mix well.
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Spoon mixture into cooked shells and place in a non-stick 13x9 baking dish.
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In a large saucepan melt butter. Add flour and mix until smooth. Gradually add the whipping cream, both and milk. Bring mixture to a boil, reduce heat to medium high and cook for 1-2 minutes until mixture has thickened. Add remaining cheese mix, remaining cream cheese and remaining parsley. Pour mixture over shells. Sprinkle top with mozzarella cheese.
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Cover with foil and bake at 350 degrees for 30 minutes. Remove foil and bake an additional 10-15 minutes or until bubbly.
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Remove from oven, cool and enjoy!