Check out these other tasty recipes from Rocco:

• Episode 1: Will You Marry Me?
  Beef Wellington and Crème Brulee
• Episode 2: I'm Afraid of Fish
  Monkfish Fritters and Smoked Ahi Burgers
• Episode 3: Your Are My Heart
  Stuffed Artichokes and Potato Gnocchi
• Episode 4: Mamma Mia
  Crown Roast of Lamb a la Pizzaola and Polenta Stuffing
• Episode 5: For the Ladies
  Spicy Tuna Rolls and Mushroom & Asparagus Rolls
• Episode 6: I Call My Husband, My Wife!
  Shells and Cheese with Bacon, Roasted Butterfly Chicken
• Episode 7: Mr. Mom
  Shrimp Paella and Sangria
• Episode 8: Diva of Flava
  Fried Chicken and Gravy, Baked Sweet Potatoes, Strawberry Graham Cracker Tarts
• Episode 9: When Irish Eyes Are Smiling
  Coddle and Irish Soda Bread
• Episode 10: Look at Me Now!
  Baked Salmon and Brown Rice
• Episode 11: My Daughter's a Picky Eater
  Whole Wheat Pizza and Yogurt Pops
• Episode 12: The Freshman Fifteen
  Mediterranean Mixed Grill with Hummus, Pita Chips and Tabbouleh
• Episode 13: I'm in the Doghouse
  Shrimp and Pico de Gallo Salad with Pasteles

More Rocco Recipes:

• Shrimp Au Poivre with Broiled Zucchini
• Spinach and Boursin Ravioli with Vodka
• Veggie Marinara

Shells and Cheese with Bacon

• salt and fresh ground pepper to taste
• 1 pound small dried pasta shells
• ½ pound thick cut bacon, cut into lardons
• ½ medium onion, medium diced
• ¼ cup plus 2 tablespoons all-purpose flour
• 4 cups whole milk
• 2 teaspoons fresh dijon mustard
• 1/8 teaspoon cayenne, or to taste
• pinch nutmeg
• 4 cups grated extra-sharp white cheddar cheese
• 3 cups grated gruyere cheese
• ¼ cup chopped fresh parsley
• 1 tablespoon chopped fresh tarragon
• 2½ cups fresh bread crumbs
• 4 tablespoons melted butter

Serves 8

Bring a large pot of salted water to a boil. Cook shells until al dente and drain.

Preheat oven to 375°F. and butter a 3- to 4-quart gratin dish or other shallow baking dish.

Heat a heavy large saucepot over medium heat. Add bacon and saute until golden brown. Add onions to pan and cook until onions are tender, about 5 minutes. Add flour and cook, stirring constantly for about 2 minutes. Whisk in milk gradually and bring to a boil. Simmer sauce, whisking occasionally, until thickened, about 2 minutes. Add mustard, cayenne, and nutmeg and whisk in 3 cups cheddar and 2 cups gruyere. When cheese is melted season with salt and pepper.

In a large bowl stir together shells, herbs and sauce and adjust seasoning, ifnecessary. Transfer to prepared dish. In a medium bowl stir together bread crumbs, melted butter and remaining 1 cup cheddar and 1 cup gruyere; season with salt and pepper. Sprinkle cheese breadcrumb mixture evenly over pasta. Bake until golden brown and bubbly, about 30 minutes. Turn oven on broil during last 3 minutes of cooking, if desired, to achieve a deep golden brown color on breadcrumbs. Allow to sit for 5 minutes and serve.

Meet Rocco DiSpirito -- Celebrity chef, television personality and star of Rocco Gets Real.