Best 7 Cheesy Shells With Bacon Rsc Recipes

BACON-CHEESE STUFFED SHELLS

Steps:

• Cook pasta according to package directions. , Meanwhile, in a large skillet, saute mushrooms and onion in 1 tablespoon butter until tender., In a large bowl, beat ricotta and 4 ounces cream cheese until blended. Stir in 1/2 cup Asiago cheese, Parmesan cheese, bacon, 1 tablespoon parsley, garlic salt, nutmeg, pepper and mushroom mixture. Spoon into shells; place in a greased 13x9-in. baking dish., Preheat oven to 350°. In a large saucepan, melt remaining butter. Stir in flour until smooth; gradually add cream, broth and milk. Bring to a boil; cook and stir 1-2 minutes or until thickened. Stir in Romano cheese and the remaining cream cheese, Asiago and parsley. , Pour over shells. Sprinkle with mozzarella cheese. Cover and bake 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly.

QUICK SHELLS AND CHEESE

Steps:

• Cook the pasta according to the package directions.
• Heat the milk and butter in a large saucepan over medium heat. Add the cheeses and stir until melted. Stir in the pepper, salt and seasoned salt. Drain the pasta, and stir it into the cheese sauce. Serve immediately.

CHEESY CHICKEN BACON RANCH CASSEROLE #RSC

Steps:

• Combine milk, greek yogurt, and hidden valley ranch seasoning and salt and pepper until smooth.
• Stir in diced chicken, noodles, cheese and cauliflower.
• Spread evenly in 13x9 baking dish and top with bacon bits and breadcrumbs.
• Bake at 350 for 35 minutes, or until breadcrumbs are golden brown and casserole is bubbly. Serve and enjoy!

RANCH AND BACON CHEESY CHICKEN MAC #RSC

Steps:

• in a large skillet cook bacon until crisp.
• Let drain on paper towel.
• Discard drippings.
• In the same skillet, cook chicken in 1/4 cup of water, add salt and pepper, cook until tender, turning to cook evenly.
• Reduce heat under cooked chicken and add 1 bottle of ranch dressing stir together.
• Add 1 cup of Cheddar cheese and 1/4 of Parmesan cheese stir to melt.
• Crumble bacon and stir into mixture.
• Cook macaroni noodles according to package directions. And drain.
• Pour creamy mixture over noodles in a large serving bowl and mix together.
• Top with 1/4 cup of Parmesan cheese.
• So creamy and cheese and yummy!
• 30 minute Serves 6.

CHEESY SHELLS WITH CHICKEN

Steps:

• Set oven to 350 degrees F.
• Butter a 2-quart casserole dish.
• Cook the shells in a pot of boiling salted water until just al dente (leave the shells slightly undercooked) drain and place in a large bowl, toss with a tablespoon of butter to prevent sticking.
• In a large skillet melt 3 tablespoon butter; add in the green onions, bell pepper (if using) and basil, saute for about 7-8 minutes, adding in the garlic the last 2 minutes of cooking.
• Add in the flour and half and half cream, whisking constantly until the mixture is smooth.
• Add in cream cheese; cook over medium heat, whisking constantly for about 5 minutes or until the mixture thickens.
• Add in shredded cheddar and hot sauce; stir until the cheese has melted, then season with salt and pepper.
• Pour the mixture into the bowl with the cooked shells, add in the cooked chicken; toss to combine.
• Transfer to prepared baking dish.
• Sprinkle with crushed crackers (if using).
• Bake for about 30-35 minutes or until hot and bubbly.

CHEESY SHELLS AND GREENS

Steps:

• Cook the pasta according to package directions.
• Meanwhile, melt the butter in a large pot over medium heat.
• Add the flour and cook, stirring for 2 minutes; whisk in the milk.
• Cook, stirring occasionally, until slightly thickened, 5 minutes.
• Whisk in the mustard, nutmeg, cayenne, if using, 1 cup Cheddar, 1/2 t salt and 1/4 t pepper.
• Add the pasta and spinach and toss to combine.
• Heat broiler; transfer the mixture to a 1 1/2 quart broiler-proof baking dish or four 12 ounce ramekins.
• Sprinkle with the remaining 1/2 cup cheddar and broil until golden brown, 3-4 minutes.

CHEESY SHELLS WITH BACON #RSC

Steps:

• Bring 4 quarts salted water to a boil. Add pasta and cook until al dente or 10-12 minutes. Drain.
• In a large skillet melt 1 T butter over med-high heat. Add onions and garlic and cook about 2 minutes. Add the other 3 T butter and let melt in the pan. Add flour and stir for another minute reducing the heat to medium. Whisk in the cream and simmer stirring frequently until creamy. Remove from heat.
• Stir in monterrey cheese, parmesan and cream cheese stirring until melted. Add milk and stir again. Add drained pasta to cheese mix and stir until coated. Stir in the crumbled bacon.
• Pour into a greased 9x12 dish and top with croutons. Cover with Reynolds Wrap foil and bake for 45 minutes in a 350 degree oven. Uncover and sprinkle with parsley flakes before serving.