CHEESY BACON PASTA BAKE WITH BROCCOLI CRUMBLE
Farfalle pasta, mixed with a creamy and savory sauce, is topped with a riced broccoli crumble and baked as a casserole for a quick, easy, and delicious dinner.
Provided by Diana71
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 55m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 498 calories, Carbohydrate 51.1 g, Cholesterol 86.7 mg, Fat 27.8 g, Fiber 2.4 g, Protein 14.9 g, SaturatedFat 15.4 g, Sodium 417.3 mg, Sugar 2.9 g
BROCCOLI PASTA
Believe it or not, the star behind this 5-ingredient supper is overcooked broccoli! We over-steam it here to give the broccoli a delicate and creamy texture, making it perfect for mashing, mixing with pasta water and tossing with pasta.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Set up a steamer basket in a 3-quart saucepan. Add enough water to come up to the bottom of the basket. Bring the water to a boil. Add the broccoli florets to the basket, cover and cook until the broccoli is soft and nearly falling apart but still holds its shape, about 15 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Transfer the broccoli to a large bowl. Add 2 tablespoons butter and gently toss; season with salt and pepper, then mash.
- Cook the spaghetti according to label directions, then reserve 1 cup cooking water and drain.
- In a large skillet, cook the garlic in the remaining 2 tablespoons butter and the olive oil for 30 seconds. Add the mashed broccoli, the Parmesan and half of the reserved cooking water. Cook, stirring, until saucy. Season with salt and pepper. Toss with the spaghetti, adding more cooking water as needed.
ONE-POT PASTA WITH BROCCOLI RABE AND BACON
This pasta softens the bitterness of broccoli rabe with salty bacon and crunchy-sweet walnuts for a quick supper.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 30m
Number Of Ingredients 7
Steps:
- In a large pot of boiling salted water, cook pasta according to package instructions. Add broccoli rabe 2 minutes before pasta is done cooking. Reserve 1/2 cup pasta water and set aside; drain pasta mixture.
- Add bacon to pasta pot and cook over medium-high until some fat renders, 2 minutes. Add walnuts and cook until nuts are toasted and bacon is lightly browned and crisp, 3 minutes. Add garlic and cook until fragrant, about 1 minute. Add pasta mixture; toss to combine, adding enough pasta water to create a thin sauce that coats pasta. To serve, season with salt and pepper and sprinkle with Parmesan.
Nutrition Facts : Calories 537 g, Fat 9 g, Fiber 4 g, Protein 23 g
BROCCOLI AND BACON PASTA BAKE
A delicious and tasy mid-week meal. Sourced from taste.com.au but I have used cheese sauce to bind it rather than their suggestion of 1 cup cream and 2 eggs beaten togetherTo me that sounded rather too rich and fat ladden.
Provided by Kiwi Kathy
Categories Vegetable
Time 40m
Yield 6 , 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 180C.
- Cook pasta according to the directions on the packet. Drain and return to pan.
- Heat the oil in a frying pan over a medium heat. Add the bacon and onion and cook until soft and lightly browned.
- Break the broccoli into small florets. Cook the broccoli and peas in a steamer until tender.
- Gently mix together the broccoli, bacon, onion, peas and cheese sauce. Spread into a 2 litre ovenproof dish . Sprinkle with cheese. Bake until golden. About 15 - 20 minutes.
- Serve with mashed potatoes and a salad if desired.
BACON & BROCCOLI PASTA
A quick and tasty pasta dish that goes from pot to plate in just 20 minutes making it an ideal midweek meal
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 20m
Number Of Ingredients 5
Steps:
- Bring a large pan of water to the boil and cook the pasta according to pack instructions. About 3 mins before the pasta is cooked, throw in the broccoli. When everything is done, drain, reserving about 100ml of the cooking water.
- While the pasta is cooking, grill the bacon for 6-7 mins until crisp, then cut into bite-size pieces. Tip everything into the pasta pan, toss together well and loosen with a little of the cooking water, if needed. Sprinkle over the Parmesan and serve.
Nutrition Facts : Calories 655 calories, Fat 18 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 96 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 32 grams protein, Sodium 2.72 milligram of sodium
ONE-POT CHEESY BACON RANCH PASTA WITH CHICKEN AND BROCCOLI
My family would eat this every week. It's a great go-to easy one-pot meal that is complete and satisfying. And cleanup is a breeze!
Provided by NicoleMcmom
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes Macaroni Recipes
Yield 6
Number Of Ingredients 13
Steps:
- Heat bacon in a large Dutch oven over medium heat. Cook, flipping occasionally until browned and crisp, about 10 minutes. Drain on paper towels.
- Sprinkle chicken evenly with salt and pepper; cook in hot bacon drippings over medium-high heat, stirring often, until chicken is golden brown on all sides, about 4 minutes. Transfer chicken to a plate and set aside. Chicken will not be fully cooked at this point.
- Add shallot and garlic to drippings and cook, stirring often, until fragrant, 2 minutes. Stir in water and milk; use a wooden spoon to scrape any browned bits from bottom of the Dutch oven. Stir in pasta and ranch dressing mix. Bring to a boil and simmer for 6 minutes.
- Return chicken to the Dutch oven and add broccoli. Cook until pasta is tender and chicken is cooked through, 3 to 4 minutes. Stir in Cheddar cheese and sour cream to combine. Crumble cooked bacon over the top and serve hot.
Nutrition Facts : Calories 570.4 calories, Carbohydrate 60.4 g, Cholesterol 83.2 mg, Fat 20.6 g, Fiber 3.6 g, Protein 34.8 g, SaturatedFat 11.2 g, Sodium 680.2 mg, Sugar 5 g
BACON, TOMATO & BROCCOLI PASTA
Serve up pasta pronto. This midweek spaghetti supper is ready in a flash. Serve with grated Parmesan cheese
Provided by Good Food team
Categories Main course
Time 20m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Put a large pan of water on to boil, then cover. Place the cherry tomatoes on a baking tray, drizzle with half the olive oil and scatter over the garlic. Roast for 5 mins until the skins begin to split, then move the tomatoes to one side of the tray. Toss the broccoli in the remaining oil until well coated, and add to the other side of the tray. Season both with a little salt and lots of ground black pepper, and roast for a further 8-10 mins.
- Add the spaghetti to the pan of boiling water and cook for 8-10 mins until tender. Meanwhile, put the bacon lardons in a non-stick frying pan and heat until the fat begins to run from them. Cook, stirring regularly, over a medium heat for 5 mins until crisp, then remove from the pan and drain on kitchen paper.
- Drain the spaghetti and toss together with the lardons, half the tomatoes (leave the remaining tomatoes on the tray until cold, then cover and chill for frittata, see 'goes well with') and the broccoli. Scatter over the grated Parmesan and serve.
Nutrition Facts : Calories 572 calories, Fat 31 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 5 grams sugar, Fiber 31 grams fiber, Protein 21 grams protein, Sodium 2.7 milligram of sodium
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