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

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CHERYL'S SPINACH CHEESY PASTA CASSEROLE



Cheryl's Spinach Cheesy Pasta Casserole image

This recipe was given by a friend and it instantly became a favorite! It tastes great as leftovers as well! Enjoy!

Provided by FBERLAGE

Categories     Main Dish Recipes     Casserole Recipes     Vegetable

Time 1h15m

Yield 12

Number Of Ingredients 8

1 (12 ounce) package medium seashell pasta
1 (10 ounce) package frozen chopped spinach, thawed
2 eggs
¼ cup olive oil
½ cup bread crumbs
1 ½ (26 ounce) jars tomato basil pasta sauce
1 (8 ounce) package shredded Cheddar cheese
1 (8 ounce) package shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain. Bring 1/2 cup water to a boil in a saucepan, and cook the spinach 4 to 6 minutes, until tender.
  • Place the cooked pasta in a medium bowl. In a small bowl, whisk together the eggs and oil. Toss the pasta with the cooked spinach, egg mixture, and bread crumbs.
  • Cover the bottom of a 9x13 inch baking dish with 1/3 of the pasta sauce. Pour half of the pasta mixture into the baking dish, and cover with another 1/3 of the pasta sauce. Sprinkle with half of the Cheddar cheese and half of the mozzarella. Layer with remaining pasta mixture, and top with remaining sauce. Sprinkle with the rest of the Cheddar and mozzarella cheeses.
  • Bake 45 minutes in the preheated oven, or until bubbly and lightly browned.

Nutrition Facts : Calories 378.5 calories, Carbohydrate 38 g, Cholesterol 64.4 mg, Fat 18 g, Fiber 4.2 g, Protein 17 g, SaturatedFat 7.5 g, Sodium 668.2 mg, Sugar 9.8 g

SPINACH-BACON MAC & CHEESE RECIPE



Spinach-Bacon Mac & Cheese Recipe image

Take mealtime to the next level with this Spinach-Bacon Mac & Cheese Recipe. This smoky Spinach-Bacon Mac & Cheese Recipe is packed with flavor.

Provided by My Food and Family

Categories     Home

Time 45m

Yield 6 servings, about 1 cup each

Number Of Ingredients 7

3 cups medium pasta shells, uncooked
1 pkg. (6 oz. ) baby spinach leaves
4 slices OSCAR MAYER Bacon, chopped
2 Tbsp. flour
2 cups milk
2 cups KRAFT Shredded Sharp Cheddar Cheese, divided
1/4 cup KRAFT Grated Parmesan Cheese

Steps:

  • Heat oven to 350°F.
  • Cook pasta in large saucepan as directed on package, omitting salt and adding spinach to the boiling water for the last minute.
  • Meanwhile, cook and stir bacon in large saucepan until crisp. Use slotted spoon to remove bacon from pan, reserving drippings in pan. Add flour to drippings; cook and stir 1 min. or until bubbly. Gradually stir in milk. Bring to boil, stirring constantly; cook and stir 3 to 5 min. or until thickened.
  • Add 1 cup cheddar and Parmesan to saucepan; cook and stir 2 to 3 min. or until melted. Add pasta mixture and bacon; mix well.
  • Spoon into 1-1/2-qt. casserole sprayed with cooking spray; top with remaining cheddar. Bake 20 min. or until heated through.

Nutrition Facts : Calories 380, Fat 18 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 50 mg, Sodium 480 mg, Carbohydrate 33 g, Fiber 4 g, Sugar 5 g, Protein 21 g

CHICKEN, SPINACH, AND CHEESE PASTA BAKE



Chicken, Spinach, and Cheese Pasta Bake image

Pasta, chicken, spinach, and cheese baked to bubbly perfection.

Provided by jr911

Categories     World Cuisine Recipes     European     Italian

Time 1h15m

Yield 8

Number Of Ingredients 8

1 (8 ounce) package penne pasta
1 teaspoon olive oil
1 onion, chopped
3 cups chopped cooked chicken
1 (14 ounce) can Italian-style diced tomatoes
1 (10 ounce) package spinach
1 (8 ounce) package cream cheese, softened
1 ½ cups shredded mozzarella cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
  • Heat olive oil in a skillet over medium-high heat. Saute onion in hot oil until tender, 5 to 7 minutes.
  • Mix penne pasta, onion, chicken, diced tomatoes, spinach, and cream cheese together in a baking dish until the cream cheese melts and coats everything. Sprinkle mozzarella cheese over the pasta mixture. Cover baking dish with aluminum foil.
  • Bake in the preheated oven for 30 minutes. Remove foil and continue baking until heated through and beginning to brown along the edges, about 15 minutes more.

Nutrition Facts : Calories 544.2 calories, Carbohydrate 53.2 g, Cholesterol 85.3 mg, Fat 21.7 g, Fiber 6.4 g, Protein 34.2 g, SaturatedFat 10.2 g, Sodium 331.9 mg, Sugar 3.2 g

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

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

HIDDEN VALLEY MINESTRONE PASTA BAKE



Hidden Valley Minestrone Pasta Bake image

Make and share this Hidden Valley Minestrone Pasta Bake recipe from Food.com.

Provided by Pinay0618

Categories     One Dish Meal

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 9

1 (16 ounce) box rigatoni pasta
1 (16 ounce) package frozen assorted vegetables
3 eggs, lightly beaten
2 cups whole milk
1 (1 ounce) packet ranch salad dressing mix
1 cup finely shredded mozzarella cheese, divided
1 (15 ounce) can mixed vegetables, well drained
1 cup canned red beans, rinsed and well drained
salt

Steps:

  • Preheat oven to 350°F Cook pasta according to package directions and drain.
  • In a large bowl whisk the eggs, together with milk and seasoning mix.Fold in half of the mozzarella, all of the pasta, mixed vegetables, and beans. Spoon the mixture into an oiled 13x9x2-inch baking dish and top with the remaining cheese.
  • Bake for 40 to 50 minutes.
  • Let stand uncovered for five minutes before serving.

Nutrition Facts : Calories 504.4, Fat 13, SaturatedFat 5.7, Cholesterol 192.5, Sodium 451.6, Carbohydrate 71.7, Fiber 7.4, Sugar 7.9, Protein 24.7

FOUR-CHEESE SPINACH BAKE



Four-Cheese Spinach Bake image

"This rich cheesy dish is the only way I can get my kids to eat spinach," writes Trish Nelson of Lynn Center, Illinois. "It makes a lovely brunch bake, and traditionally, I always serve it on Christmas Eve. But because it's so light and yummy, my family asks for this crustless quiche year-round."

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 10-12 servings.

Number Of Ingredients 9

8 large eggs, lightly beaten
4 cups 4% cottage cheese
1 carton (15 ounces) ricotta cheese
1/3 cup all-purpose flour
1/2 teaspoon salt, optional
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 cups shredded cheddar cheese
2 cups shredded part-skim mozzarella cheese
1/2 cup finely chopped green onions

Steps:

  • In a large bowl, combine the eggs, cottage cheese, ricotta cheese, flour and salt if desired. Stir in the remaining ingredients. Pour into a greased 13x9-in. baking dish. , Bake, uncovered, at 350° for 40-45 minutes or until a thermometer reads 160°. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 320 calories, Fat 20g fat (12g saturated fat), Cholesterol 207mg cholesterol, Sodium 553mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 1g fiber), Protein 26g protein.

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