Baked Four-Cheese Pasta
Ingredients
4-6 slices bacon, chopped fine
1 small onion, chopped fine (I used a red onion, any type you like would work.)
2 cloves garlic, minced
3 cups chicken broth
1 cup half and half
3⁄4 pound penne or other short pasta, about 4 cups
Salt
1⁄2 cup Parmesan cheese, grated
1 cup frozen peas
Pepper
1 cup Italian cheese blend, shredded
Instructions
1. Heat oven to 500*F. Cook bacon, onion, and garlic in large nonstick skillet over medium-high heat until onion is softened, about 5 minutes. Add broth, cream, pasta, and 1⁄2 teaspoon salt, cover, and bring to boil. Once boiling, reduce heat to medium-low and simmer, stirring frequently, until pasta is tender, about 15 minutes.
2. Off heat, stir in Parmesan and peas and season with salt and pepper. Transfer to 2-quart casserole dish and sprinkle with shredded cheese. Bake until cheese is melted and spotty brown, about 5 minutes. Serve.
Note: You can also make this in an oven safe skillet and skip the whole “transfer to a casserole dish” part.
Comments
This recipe is from the 2007 Cook’s Country Annual and was very reminiscent of carbonara. I found it very tasty and the bacon added a lovely smokiness to the entire dish. I also liked that the cooking method seasoned the pasta itself, not just the sauce that was on top of the pasta.
Shown here with Herbed Pork Loin with White Wine Reduction.
Cook’s Country 2007