Hidden Valley Four Cheese Pasta Bake With Spinach And Bacon Rsc Recipes

HIDDEN VALLEY FOUR CHEESE PASTA BAKE WITH SPINACH AND BACON #RSC

Hidden Valley Four Cheese Pasta Bake With Spinach and Bacon #RSC image

I chose Cavatappi pasta for this recipe because the shape is not only fun, but it also helps to hold the sauce and other ingredients better. I selected those particular types of cheese because I feel like they take this recipe up a notch from being an average weeknight dinner to something you might even choose to make for company. I used fully cooked apple-smoked bacon, which I found at Trader Joe's along with the Havarti, Gruyere & Fontina cheeses. Since I used such rich and flavorful cheeses, I chose to use 2% greek yogurt and 2% milk instead of using sour cream and half & half so the recipe wouldn't be laden down with heavy ingredients.

Provided by Lhill910

Categories Chicken Breast

Time 1h49m

Yield 1 1/2 cups, 10-12 serving(s)

Number Of Ingredients 16

Ingredients

1 (1 ounce) package Hidden Valley Original Ranch Seasoning Mix
16 ounces cavatappi pasta, cooked per package instructions
3 1/2-4 cups chicken, cooked and diced
12 ounces apple-smoked bacon, prepared accordingly drained & crumbled
6 ounces Baby Spinach, torn and stems removed
5 -6 garlic cloves, finely diced
2 shallots, finely diced
1 cup havarti cheese, grated (aged)
1 cup Fontina cheese, grated (semi-soft)
1/2 cup gruyere cheese, grated
1/2 cup parmesan cheese, grated
3 cups 2% low-fat milk
7 ounces 2% low-fat Greek yogurt
7 tablespoons butter
1/4 cup flour
2 cups panko breadcrumbs

Steps:

Pre-heat oven to 325 degrees. Melt 4 tbsps of butter in a large pan over medium heat. Add shallots and garlic and saute for 3 minutes, stirring constantly. Whisk in flour and blend thoroughly. Slowly add milk, whisking constantly until the mixture is well blended. Immediately add the yogurt and 1 oz packet of Hidden Valley Original Ranch Seasoning mix and continue to stir until mixture begins to thicken. Once mixture is smooth, add the Fontina, Havarti & Gruyere cheeses and blend until the cheese is melted. Turn off the heat and add the spinach. Once the spinach is wilted, carefully add in the diced chicken and bacon. Pour the mixture into a 13 x 9 dish that is coated with cooking spray and use a spatula to spread it evenly. Combine Panko breadcrumbs and 1/2 cup of Parmesan cheese in a bowl. Melt 3 tbsps. of butter and toss with the panko mixture until thoroughly combined. Spread mixture evenly on top of the casserole and bake on the middle rack for 25-35 minutes, or until the breadcrumbs are golden brown and mixture is bubbly.

Nutrition Facts : Calories 481.1, Fat 18.3, SaturatedFat 10.6, Cholesterol 51.3, Sodium 475.4, Carbohydrate 59.1, Fiber 2.9, Sugar 8, Protein 19.7

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