Bacon And Vegetable Pasta Bake Recipes

Steps:

• Preheat oven to 400 degrees. Heat oil in a small skillet over medium heat. Cook bacon until crisp, about 8 minutes. Transfer to paper towels using a slotted spoon. Reserve drippings.
• Toss sweet potato, onion, and cauliflower with reserved drippings. Season with 3/4 teaspoon salt and 1/4 teaspoon pepper. Roast on a rimmed baking sheet, tossing halfway through, until tender and caramelized, about 35 minutes.
• Meanwhile, cook pasta in a large pot of salted water until al dente. Drain, reserving 1 cup cooking water. Return pasta to pot with cooking water, and toss with grated cheese and vegetables. Stir in parsley. Sprinkle bacon over top. Garnish with shaved cheese.

Steps:

• Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Add onions to drippings in skillet; cook and stir 5 min. or until crisp-tender.
• Add chicken broth, water and macaroni to skillet; stir. Bring to boil; cover. Simmer on medium-low heat 10 min. or until macaroni is tender.
• Add vegetables and cream cheese; cook 2 to 3 min. or until cream cheese is completely melted and mixture is well blended and heated through, stirring frequently. Sprinkle with bacon and Parmesan.

Steps:

• Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat oil in a large saucepan or skillet, add onion, bacon, salt, and pepper. Cook until bacon is crispy and onion is soft. Drain fat. Pour in tomato soup and stir; bring to boil. Reduce heat to low; add 1 cup Cheddar cheese and the milk. Stir until cheese is melted.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Combine sauce with pasta in a baking dish. Sprinkle with remaining 1 cup cheese. Place under the oven broiler until sauce is thick and cheese browned, 3 to 5 minutes.

Steps:

• In a large pot, crisp the bacon on medium heat.
• Drain excess grease so there's about 3 tablespoons left in the pot.
• Add in the chicken, season with half of the seasoned salt and pepper, and cook.
• Once the chicken is nicely browned, remove it from the pan but leave the bacon.
• Add in the onion and asparagus. Stir until the onions begin to become translucent.
• Add the garlic and spinach. Stir until spinach is wilted.
• Add in the sun-dried tomatoes and season with remaining salt and pepper.
• Pour milk over veggie and bacon mixture, and bring to a boil. Stir periodically so the bottom does not burn.
• Once milk is bubbling, add pasta and stir frequently until pasta reaches your desired doneness (approximately 10 minutes at medium heat).
• Stir in chicken and parmesan cheese and mix until cheese is melted.
• Enjoy!

Steps:

• Preheat oven to 200°C (190°C fan forced). Grease a 6cm deep, 28cm x 35cm baking dish.
• Cook pasta to packet directions in lots of salted water.
• Meanwhile, cook bacon under grill until brown and almost crispy, chop and set aside.
• Add zucchini, carrot and celery to a microwave safe bowl with a dash of water, cover and microwave on high for 4 - 5 minutes or until carrot is tender.
• Drain pasta and return to the pot. Add zucchini, carrot, celery, mushrooms, capsicum, baby spinach, bacon and passata and stir to combine.
• Add to greased baking dish and top with cheese. Bake for 25-30 minutes or until golden. Serve with salad and garlic bread if you have the time or inclination.

Steps:

• In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until broccoli and carrots are tender., In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. In the drippings, saute the mushrooms, green pepper, onion and garlic until tender; add to tomato mixture and heat through. , Meanwhile, cook the pasta according to package directions. Drain and place in a serving bowl; top with vegetable mixture. Sprinkle with bacon and Parmesan cheese.

Steps:

• Place the olive oil in a roasting pan and heat in the oven at 170c until hot.
• Meanwhile, for the tomato sauce, place the tomatoes, tomato puree, oregano, sugar and ground black pepper into a sucepan and bring to a simmer.
• Mix the bell pepper, onions, and tomatoes in the roasting pan until coated in the oil.
• Cook until soft and golden brown, approximately 30 minutes, stir occasionally.
• The tomato sauce should also be thick by now.
• Mix the roasted vegetables and tomato sauce into a large, deep oven dish.
• Fry the bacon until cooked and add the garlic for 30 seconds, add to the mix.
• Cook the pasta in boiling water until al dente, drain and stir into the mix.
• Mix together a little of the milk and the cornflour to form a smooth paste, add this to the rest of the milk.
• Place in a sucepan and cook over a medium heat, stirring constantly until thickened.
• Add the cheese and black pepper, stir until combined.
• Pour the cheese sauce over the pasta mix.
• Cook at 170c for 30 mins or until golden brown on top.

Steps:

• Preheat oven to 350°. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels., Meanwhile, in a Dutch oven, bring water, milk and salt to a boil. Slowly stir in grits. Reduce heat to low; cook, covered, until thickened, 15-20 minutes, stirring occasionally. Remove from heat. Stir in 1-1/2 cups cheese until melted. Slowly stir in eggs until blended. Stir in bacon, corn and pepper. Transfer to a greased 2-qt. baking dish. Sprinkle with remaining 1/2 cup cheese., Bake, uncovered, until edges are golden brown and cheese is melted, 35-40 minutes. Let stand 10 minutes before serving. If desired, serve with avocado. , Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove casserole from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake grits as directed until heated through and a thermometer inserted in center reads 165°, increasing time to 45-55 minutes.

Steps:

• Add the pasta to a pan of boiling water and cook normally (usually takes 10 to 15 minutes).
• While the pasta boils, add the butter to a second saucepan on low heat and add the bacon to a seperate oiled frying pan. Also, begin to cook the sweetcorn in the microwave or in a fourth pan.
• Once the butter has melted, add the flour and stir until it forms one. Then gradually add the milk, stirring continuously until it becomes a yellow sauce. Whisk the sauce to remove any lumps and turn the pan up to medium to high heat, stirring continuously until the sauce starts to bubble and turns white. Then leave the sauce to simmer and thicken, adding three to four handfuls of cheese.
• Preheat the grill to a low heat. Once the sweetcorn and bacon are cooked, add them to the white sauce. Turn down down the sauce or switch off the gas if the sauce is bubbling violently, it should resemble a thick, creamy liquid. However, don't let the sauce go clumpy and overly thick.
• Drain the pasta when its ready, place in a large lasagne dish and mix in sauce thoroughly. Crush up a packet of crisps and spread them across the top of the pasta. Cover the crisps in the remaining cheese and place under the grill until the cheese has melted and top has turned slightly crispy. Serve hot.
• This dish can be reheated in the microwave if kept in the fridge to keep fresh.

Steps:

• Melt butter in large saucepan over medium heat. Add garlic; cook 2 minutes. Add flour; cook and stir 1 minute. Add milk, salt and pepper sauce. Heat to a boil, stirring constantly. Remove from heat; stir in 1 cup cheese until melted.
• Add sauce and vegetables to pasta; toss well. Transfer to a greased medium baking dish or oval casserole. Cover with foil; bake in preheated 375 degrees F oven 15 minutes or until hot. Uncover and sprinkle with remaining cheese; bake 2 minutes more or until cheese is melted.