1Preheat oven to 350 degrees F.Lightly grease a 9x13 inch baking dish.Add 1 cup crumbled blue cheese on the baking dish.
2Fill a large pot with lightly salted water and bring to a rolling boil over high heat.Once the water is boiling,stir in the shell pasta,and return to a boil.Cook the pasta uncovered,stirring occasionally,until the pasta has cooked through,but is still firm to the bite,about 13 minutes.Drain well in a colander set in the sink.
3Heat a large skillet over medium-high heat.Cook and stir ground beef and sliced red onion until browned.Drain off excess grease.Stir in bacon,alfredo sauce,balsamic vinaigrette dressing,whipped cream cheese,red pepper flakes,seasoned pepper,onion powder,watercress and cooked pasta.
4Pour into the prepared baking dish with blue cheese and cover with aluminum foil.
5Bake in the preheated oven for 20 minutes.Remove casserole from oven and sprinkle with remaining blue cheese.Return to the oven and bake until the cheese melts,about 5 minutes.