Shrimp and Bacon Encased in a Cream Cheese Sauce With a Wrapping
Ready In: 1 hr 5 mins
Serves: 8
Ingredients
- 2 cups rotini pasta
- 4 quarts water
- 1 teaspoon salt
- 2 tablespoons olive oil
- 2 teaspoons minced garlic
- 12 ounces shrimp, ready to eat 50-60 thawed
- 1⁄2 cup minced sweet white onion
- 1 teaspoon sea salt
- 1⁄2 teaspoon lemon pepper
- 8 slices ready to eat bacon, crushed
- 1 teaspoon Worcestershire sauce
- 1 cup craisins
- 1 cup hot water
- 8 ounces cream cheese
- 1 (24 ounce) jar Ragú® Pasta Sauce
- 2 cups shredded mozzarella cheese
- 1 cup breadcrumbs
- 2 tablespoons margarine
Directions
- Boil 4 quarts water, add salt and rotini pasta. Cook 3 minutes, drain. Do not rinse.
- Mince garlic and onions. Crush bacon.
- Thaw shrimp, drain and pat dry.
- In skillet add 1 tablespoon olive oil, garlic, onions, bacon, sea salt, shrimp, lemon pepper, worchestershire sauce. Stir to mix.
- Saute until onions are translucent.
- Soak craisins in 1 cup hot water, drain, reserve this water.
- Add cream cheese to skillet break up in sections to melt. Add 1/2 cup soaked craisins.
- Cook on low heat, stirring to mix and blend. Add 1/4 cup craisin water. Mix.
- Preheat oven 375*.
- In 11X13 deep dish add remaining olive oil.
- Add remaining soaked craisins and 1/4 cup craisin water to Ragu sauce. Mix.
- Add 1 cup Ragu sauce to dish, then one-half rotini, then cream cheese mixture, one cup mozzarella cheese. Repeat the layer, using all of the layer ingredients.
- Use the remaining sauce in the last layer.
- Melt margarine and coat bread crumbs. Set aside.
- Cover with foil. Bake 45 minutes. Then spread bread crumbs on top. Bake until crumbs are brown. Set 15 minutes before serving.
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