BACON AND CHEESE MANICOTTI
Provided by Giada De Laurentiis
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- For the manicotti: Preheat the oven to 375 degrees F. Spray a 9- by 11-inch oval or rectangle baking dish with vegetable oil cooking spray.
- Bring a large pot of boiling salted water to a boil over medium-high heat. Add the oil and pasta. Cook until just tender, but still firm to the bite, stirring occasionally, 5 to 7 minutes. Drain and cover with plastic wrap to prevent the pasta from drying out.
- In a large nonstick skillet, cook the bacon until crisp and brown, about 7 minutes. Drain on paper towels and set aside to cool.
- In a large bowl, add the cooled bacon, the spinach, ricotta, Parmesan, 1/2 teaspoon salt, the pepper, nutmeg and egg. Stir until well combined. Using a small spoon, fill the manicotti tubes with the ricotta mixture.
- For the sauce: Bring the cream, milk, flour, salt, pepper and nutmeg to a simmer in a heavy, medium saucepan over medium heat. Add the mozzarella in batches, constantly whisking, until the sauce is thick and smooth. Reduce the heat to low and simmer 1 minute, whisking occasionally. Whisk in the tomato basil sauce.
- Pour half of the sauce on the bottom of the prepared baking dish. Arrange the manicotti in a single layer on the sauce. Pour the remaining sauce on top of the manicotti and top with the mozzarella. Drizzle with olive oil and cover the dish with foil. Bake until heated through and bubbling, 20 to 25 minutes.
BACON PASTA WITH CHEESE SAUCE AND THYME
Flavorful bacon end strips are the secret weapon in this rich weeknight pasta.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 40m
Number Of Ingredients 10
Steps:
- Cook bacon, onion, and garlic in a large straight-sided skillet over medium heat, stirring occasionally, until bacon is browned, about 10 minutes. Stir in chopped thyme. Remove from heat.
- Meanwhile, in a large pot of salted boiling water, cook pasta until al dente, about 2 minutes less than according to package instructions. Drain, reserving 2 cups pasta water.
- Melt butter in a small saucepan.Whisk in flour; cook until melted and smooth, about 1 minute. Slowly whisk in milk and 1/2 cup pasta water until smooth. Bring to a boil, remove from heat, and whisk in cheeses.
- Return skillet to medium-high heat; add 1/2 cup pasta water and cook, scraping up browned bits, 1 to 2 minutes. Add cooked spaghetti and cheese sauce. Stir, adding remaining pasta water, 1/4 cup at a time, until sauce is creamy and evenly coats pasta. Taste and season as needed. Serve, sprinkled with pepper and thyme leaves.
ONE-POT CHICKEN, BACON, AND GOAT CHEESE PASTA RECIPE BY TASTY
Here's what you need: chicken thighs, bacon, asparagus, red onion, garlic, chicken broth, milk, fusilli pasta, goat cheese, sun-dried tomato, salt, pepper
Provided by Matthew Johnson
Categories Dinner
Time 30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- In a large pot on medium-high heat, add bacon. Cook until the fat has rendered and the bacon is crispy. Remove bacon from pot and set aside. Leave bacon fat in pan.
- Season chicken with salt and pepper and place skin-side down in the pot. Cook until the chicken gets a dark golden crispy skin. Flip and cook on the other side until the chicken is cooked through. Remove from pot and set aside.
- Add the red onion, asparagus, and garlic to the pot and until the asparagus is almost tender. Remove from pot.
- Add the pasta and chicken broth to the pot.
- Bring to a boil, and cook for 9-12 minutes or until the pasta is al dente. Stir occasionally.
- When the pasta is almost tender. Lower the heat and add in the milk, goat cheese, cooked vegetables, cooked bacon, and sun-dried tomatoes. Stir to incorporate.
- Add the chicken back to the pot. Sprinkle with chopped parsley and bring to the table to serve.
- Enjoy!
Nutrition Facts : Calories 1605 calories, Carbohydrate 131 grams, Fat 88 grams, Fiber 5 grams, Protein 64 grams, Sugar 21 grams
CHEESY LEEK & BACON PASTA
A creamy and comforting quick pasta recipe, ideal for when you're short on time
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 5
Steps:
- Heat the oil in a large non-stick frying pan. Add the leeks and 2 tbsp water, and cook for about 10 mins until very soft. Add the bacon, turn up the heat and fry until cooked.
- Meanwhile, cook the pasta following pack instructions. Drain and reserve a mug of the cooking water.
- Spoon cheese into the leek and bacon mix, adding some of the reserved cooking water. Season and stir gently over a low heat until melted. Toss through the cooked pasta, adding a little more cooking water, if needed, to help the sauce coat the pasta.
Nutrition Facts : Calories 556 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 1.5 milligram of sodium
SPAGHETTI WITH BACON
Great simple pasta dish. Good to have the night before a race. This is also good with sauteed shrimp.
Provided by Alma G.
Categories Meat and Poultry Recipes Pork
Time 25m
Yield 8
Number Of Ingredients 5
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, 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 12 minutes. Drain well in a colander set in the sink.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the bacon, and cook until the bacon has begun to shrink, about 3 minutes. Add the garlic, and continue cooking and stirring until the garlic has softened, and the bacon is crisp, about 5 minutes. Toss the drained pasta with the bacon, oil, and parsley to serve.
Nutrition Facts : Calories 399.3 calories, Carbohydrate 42.7 g, Cholesterol 19 mg, Fat 20.2 g, Fiber 1.9 g, Protein 10.8 g, SaturatedFat 5.3 g, Sodium 239.1 mg, Sugar 1.5 g
ONE-POT BACON CHEESEBURGER PASTA
When the weather's too chilly to grill burgers, I whip up a big pot of this cheesy pasta. Believe it or not, it tastes just like a bacon cheeseburger, and it's much easier for my young children to enjoy. -Carly Terrell, Granbury Texas
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 12 servings
Number Of Ingredients 16
Steps:
- In a 6-quart stockpot, cook bacon over medium heat, stirring occasionally, until crisp, 6-8 minutes. Remove with a slotted spoon; drain on paper towels. Discard drippings. , In the same pot, cook ground beef and onion over medium heat until meat is no longer pink, breaking into crumbles, 6-8 minutes; drain. Add the next 10 ingredients; bring to a boil. Reduce heat; simmer, covered, until pasta is al dente, stirring occasionally, about 10 minutes. , Stir in 1 cup cheese, pickle and bacon; cook and stir until cheese is melted. Serve with remaining cheese and, if desired, tomatoes, lettuce, pickles and red onions.
Nutrition Facts : Calories 390 calories, Fat 18g fat (8g saturated fat), Cholesterol 73mg cholesterol, Sodium 1023mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 3g fiber), Protein 25g protein.
BACON AND PARMESAN PENNE PASTA
This pasta recipe is so easy to make and so flavorful, you will want to make it part of your regular dinner routine. It is a great option for bacon lovers, and those who want something other than red sauce on their pasta.
Provided by SusieQ
Categories Side Dish
Time 30m
Yield 8
Number Of Ingredients 5
Steps:
- Place the chopped bacon and onion in a skillet over medium heat, and cook and stir until the bacon is crisp and the onion is beginning to brown, about 10 minutes.
- While the bacon and onion are cooking, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until cooked through, but is still firm to the bite, about 11 minutes. Drain pasta, transfer to a large serving bowl, and stir in the olive oil to coat the pasta.
- Drain the bacon grease from the skillet, leaving a couple of tablespoons or to taste. Stir the cooked bacon mixture into the pasta, and sprinkle the Parmesan cheese over the pasta. Stir to mix in the cheese, and serve.
Nutrition Facts : Calories 411.6 calories, Carbohydrate 45.5 g, Cholesterol 24.9 mg, Fat 17.3 g, Fiber 2.8 g, Protein 17.2 g, SaturatedFat 4.6 g, Sodium 508.8 mg, Sugar 1.4 g
CREAMY PASTA WITH BACON
Steps:
- Cook linguine according to package directions. Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. , In a small bowl, whisk flour and cream until smooth; stir into the pan. Bring to a boil, stirring constantly. Reduce heat; cook and stir for 1 minute or until thickened. Remove from the heat. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer., Drain linguine; add to the pan. Stir in bacon and cheese; heat through.
Nutrition Facts : Calories 474 calories, Fat 33g fat (17g saturated fat), Cholesterol 202mg cholesterol, Sodium 440mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 2g fiber), Protein 15g protein.
CHEESY BACON PENNE
This satisfying classic gets its flair by mixing in two of the best foods around: bacon and garlic!-Sharon Skildum, Maple Grove, Minnesota
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions. Meanwhile, in a large saucepan, saute garlic in butter for 1 minute. Stir in flour and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat; stir in 2 cups of cheese until melted. Remove from the heat. , Drain pasta; add pasta and 1/3 cup bacon to cheese sauce. Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining cheese and bacon. , Bake 5-10 minutes longer or until cheese is melted.
Nutrition Facts : Calories 402 calories, Fat 24g fat (16g saturated fat), Cholesterol 83mg cholesterol, Sodium 708mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 1g fiber), Protein 22g protein.
HAMBURGER PASTA WITH CHEESE AND BACON
Make and share this Hamburger Pasta With Cheese and Bacon recipe from Food.com.
Provided by Papa D 1946-2012
Categories Meat
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a cup mix together the water, tomato paste and wine, set aside.
- In a large skillet, cooked diced bacon until crisp, drain and transfer to a bowl.
- In the same skillet with the bacon drippings, sauté the diced onions until tender, mix in garlic during the last couple of minutes and transfer to the bowl with bacon.
- Discard bacon grease and cook ground beef until no longer pink, drain and add in tomato soup, tomato paste mixture, onions, bacon, and stir until combined, season with salt and pepper, reduce heat and simmer while pasta cooks, stirring occasionally.
- Cook pasta according to package directions and save 1 cup of pasta water before draining.
- Add drained pasta to skillet and stir to combine, add pasta water as needed if mix is dry.
- Top with cheese, cover and cook until the cheese is melted.
5-CHEESE PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Bring a large pot of salted water to a boil. Add the fusilli and cook for 1 to 2 minutes less than the package instructions. Reserve 1/2 cup of the pasta water, then drain and set aside.
- Meanwhile, cook the bacon in a heavy-bottomed skillet over medium heat until crisp, 8 to 10 minutes. Remove to a paper towel-lined plate and remove all but 2 tablespoons of the grease from the skillet. Add the thyme, onion and garlic to the skillet and cook until softened, about 5 minutes. Add the wine and cook until mostly evaporated, 1 to 2 minutes. Add the cream and heat until bubbly, 30 seconds. Gradually add the fontina, Cheddar, Romano and Gruyère in handfuls, letting each combine with the cream before adding the next.
- Add the pasta to the skillet along with a good pinch of salt and pepper. Toss everything together, thinning with the reserved pasta water if needed. Divide the pasta into 8-ounce individual gratin dishes (or 1 flameproof casserole dish) and set on a baking sheet. Divide the mozzarella pearls over the top of the pasta.
- Position an oven rack in the center of the oven and preheat to broil.
- Broil on the center rack until the mozzarella pearls are brown and the pasta is bubbling, 3 to 4 minutes. Remove and garnish with the cooked bacon and sliced scallion greens.
PASTA WITH BACON, TOMATOES, AND CHEESE
Steps:
- Place a large pot of water with a tight-fitting lid over high heat and bring to a boil. Once it comes to a boil, add some salt and the pasta. Cook according to the package directions until al dente. Heads up: you need to reserve 1/2 cup of the cooking liquid before you drain the pasta.
- While the pasta is cooking, start the sauce. Preheat a large skillet over medium-high heat; add the EVOO. Add the chopped bacon and cook, stirring every now and then, until crispy, about 2 to 3 minutes. Add the onions, garlic, red pepper flakes, and a little salt and pepper. Cook, stirring frequently, for about 5 minutes, or until the onions start to brown. Add the white wine and cook for 1 minute. Add the chicken stock and reserved pasta cooking liquid, then bring up to a bubble and simmer for 2 minutes. Add the grape tomatoes and cook them for about 30 seconds, just to start getting them hot and ready to burst. Add the cooked drained pasta, toss to coat in the sauce, and let some of the sauce soak in, about 1 minute. Turn the heat off and add the diced mozzarella, the chives, basil, grated cheese, and black pepper to taste. Dress the greens with oil and vinegar and serve with the pasta.
CRISPY BACON AND GARLIC CREAM CHEESE PASTA
A delightful, 15 minute pasta dish. Crisp bacon with a subtle garlic & harb sauce. I made this for the first time last night, and it was a big success! I got this recipe from saturday cooks, a british culinary show.
Provided by lady_heather
Categories European
Time 17m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cook the pasta in salted boling water according to packet instructions.
- Grill the bacon until crisp, then chop into little pieces.
- In a small pan on a low heat, mix together garlic cream cheese and cream, stirring until smooth, add garlic salt and black pepper. Adding more or less for personal taste.
- Add bacon and peas to sauce mix, and keep stirring on a low heat till peas are warm. Set aside to thicken for 2 minutes.
- Drain pasta.
- Mix pasta and the sauce together, and serve.
Nutrition Facts : Calories 503.4, Fat 17.4, SaturatedFat 5.6, Cholesterol 24.1, Sodium 301.8, Carbohydrate 68.4, Fiber 4.3, Sugar 3.9, Protein 16.8
PASTA WITH ONION, BACON, AND GOAT CHEESE
Bell-shaped noodles are an elegant base for this simple, rustic sauce. Other short pasta, such as penne or gemelli, would also be good choices.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 35m
Number Of Ingredients 7
Steps:
- Cook pasta. Drain, reserving 2 cups pasta water; return pasta to pot.
- Meanwhile, cook bacon in large skillet over medium, turning, until browned, 5 to 7 minutes; remove to a paper-towel-lined plate.
- Add onions, garlic, and thyme to fat in skillet; season with salt and pepper. Cover; cook, stirring occasionally, until onions begin to brown, about 15 minutes. Uncover; cook until golden brown, 5 to 10 minutes more.
- Crumble goat cheese over pasta; add onion mixture and 1 cup reserved pasta water. Season with salt and pepper. Toss, adding more pasta water as desired. Serve immediately, sprinkled with bacon and more thyme.
Nutrition Facts : Calories 500 g, Fat 16 g, Fiber 4 g, Protein 17 g
BACON CHEESEBURGER PASTA
I try to make foods that are not only kid friendly, but are also easy to reheat since my husband works long hours and often eats later than our children. If you like, use reduced-fat cheese and ground turkey for a lighter version. -Melissa Stevens, Elk River, Minnesota
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain and set aside. , In the same skillet, cook bacon until crisp; remove with a slotted spoon to paper towels to drain. Discard drippings. Drain pasta; add to the skillet. Stir in the soup, water, beef and bacon; heat through. , Remove from the heat and sprinkle with cheese. Cover and let stand for 2-3 minutes or until the cheese is melted. Serve with barbecue sauce and mustard if desired.
Nutrition Facts : Calories 389 calories, Fat 16g fat (8g saturated fat), Cholesterol 62mg cholesterol, Sodium 565mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 2g fiber), Protein 25g protein.
MALFADINE ALLA ROMANA (PASTA WITH BACON AND CHEESE SAUCE)
Malfadine is a hearty ribbon-like pasta that I came across one day in an Italian gourmet shop. I had no idea what to do with the stuff so of course consulted the internet and came across this recipe. In typical fashion, I've tweaked it a bit. If you can't find malfadine, tagliatelle would be an acceptable substitute. My husband and I can eat this entire recipe, but I would imagine the yield would stretch to three people, especially if you serve a salad or vegetable on the side. I always think as I eat this : How could a pasta dish with no garlic taste so good ?
Provided by FlemishMinx
Categories European
Time 40m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- If using bacon, cut into cubes.
- In a frying pan, saute the onion till softened but not browned.
- Add the lardons or bacon cubes, and brown them.
- Add the canned tomatoes and the chopped sun-dried tomatoes.
- Season with salt and pepper and simmer for 15 minutes, stirring occasionally.
- Meanwhile, cook the malfadine al dente.
- Strain (reserving 2 TBS of the water), then pour into the pan with the prepared sauce, adding the reserved 2 TBS pasta water and then leaving the pasta to flavor 1 minute.
- Add the butter and the parmesan or romano cheese, take the pan off the heat and mix everything well.
- Transfer to a serving dish and serve immediately.
QUICK FOUR CHEESE PASTA WITH BACON AND PEAS
This pasta dish is especially great because there's no need to boil the pasta separately; instead, it cooks right in the sauce. I Adapted from CooksIllustrated.com.
Provided by lawmama
Categories Penne
Time 30m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- Adjust oven rack to upper-middle position and heat oven to 500 degrees.
- Cook bacon, onion and garlic in a large nonstick skilled over medium-high heat until onion is softened, about 5 minutes.
- Add broth, cream, pasta, and 1/2 teaspoon salt; cover and bring to a boil.
- Once boiling, reduce heat to medium-low and simmer, stirring frequently, until pasta is tender, about 15 minutes.
- Off heat, stir in Parmaigiano-Reggiano cheese, 1/2 cup of the shredded Italian four-cheese blend and peas and season with sea salt and freshly ground pepper.
- Sprinkle with the remaining shredded cheese.
- Bake until cheese is melted, about 5 minutes. Serve.
Nutrition Facts : Calories 520.9, Fat 25.1, SaturatedFat 13.8, Cholesterol 75.3, Sodium 282, Carbohydrate 62.7, Fiber 9, Sugar 2.3, Protein 14.3
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