Bacon Pasta Bake Recipes

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:

• Preheat oven to 350°. Cook spaghetti according to package directions for al dente., In a large skillet, cook bacon and onion over medium heat until bacon is crisp, stirring occasionally; drain. Stir in tomatoes and tomato sauce; bring to a boil., Drain spaghetti; transfer to a greased 11x7-in. baking dish. Spread sauce over top. Bake, covered, 40-45 minutes or until bubbly. If desired, sprinkle with parsley.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a casserole dish.
• Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving bacon grease in the skillet. Let bacon cool enough to handle, about 5 minutes; crumble and set aside. Drain cooked pasta and set aside.
• Heat 2 tablespoons bacon grease in a medium saucepan over medium heat. Saute onion and garlic in the hot grease for 2 to 3 minutes. Add crumbled bacon, heavy cream, and 1 tablespoon butter; continue cooking until sauce becomes thick and creamy, 5 to 7 minutes. Mix in gouda cheese and stir until melted. Season with salt and pepper. Remove from heat and mix pasta into the cream sauce. Pour mixture into the prepared casserole dish.
• Melt remaining 2 tablespoons butter in a medium, microwave-safe bowl in a microwave for 20 seconds. Mix in panko bread crumbs and riced broccoli; stir very well to coat in butter. Spread mixture on top of pasta.
• Bake in the preheated oven for 15 minutes. Remove from the oven.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Continue to bake in the preheated oven until crumble is browned, about 5 minutes more.

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:

• 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 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.