Cook the pasta shells per the package instructions.
In a bowl, combine the ingredients for the filling and divide the filling among the cooked shells.
Prepare the sauce by melting 2 tablespoons butter in a saucepan over medium heat. Add the garlic and cook until aromatic, 1 to 2 minutes. Stir in the flour to create a smooth roux, slowly add the milk, whisking to avoid clumps. Add the Parmesan and bacon, and season with salt.
Cook to reduce slightly and thicken to loose-sauce consistency. Remove from heat and pour half the sauce into a 9x9-inch baking dish. Place the filled pasta shells into the dish, nestled in the bacon cream sauce. Top with additional ½ cup grated provolone and place in the oven to bake. Bake for 15 minutes, then broil to slightly brown the cheese on top.
Top with fresh chopped parsley, diced tomatoes, and the remaining half of the bacon cream sauce.
Preheat the oven to 350 degrees F. Grease 2 (6-inch) baking pans with olive oil and set aside.
In a mixing bowl, sift together the flour, sugar, baking soda, and salt.
In a separate bowl, combine the eggs, olive oil, heavy cream, lemon zest, and lemon juice. Add the wet mixture to the dry ingredients, stirring just to combine. Do not overmix.
Divide batter between 2 (6-inch) baking pans, and place them into the preheated oven. Bake until a toothpick inserted in the center comes out clean, approximately 20 to 25 minutes. Let cool fully before frosting the cake.
For the frosting, using a stand or hand mixer, whip the butter, then slowly add the powdered sugar until combined. Slowly add the vanilla and milk, whipping until light, fluffy, and no lumps remain.
Spread the prepared frosting on the cooled cake. Garnish with additional lemon slices and zest, and serve.
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