Hidden Valley Four Cheese Pasta Bake With Spinach And Bacon #Rsc - cooking recipe

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

Preparation

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.