Bacon And Mushroom Pasta Bake Recipes

BACON AND MUSHROOM PASTA BAKE

Steps:

• Preheat the oven to 210° C.
• Wash the onions and mushrooms and slice both finely. Wash and chop the parsley. Dice the bacon.
• Boil the kettle and cook the pasta in a large saucepan for 10 to 15 minutes.
• Meanwhile, brown the onions and crushed garlic in a medium-sized frying pan for two to three minutes.
• When the onions have softened, add the bacon and chopped mushrooms and fry for a further 10 minutes, until nicely browned.
• While the mushrooms and bacon are cooking, melt the butter in a saucepan over a low heat.
• When the butter has melted, add the flour, stirring vigorously to avoid lumps.
• When the butter and flour have formed a smooth paste, gradually pour in the milk, stirring continuously, until you have a thick creamy bechamel sauce.
• Season the sauce to taste with nutmeg, salt and pepper.
• Drain the cooked pasta and pour into a baking dish. Stir in the mushroom and bacon mix and season with a handful of parsley. Pour over the bechamel sauce and mix to combine.
• Grate the cheese and sprinkle over the pasta to form a thick topping.
• Bake in the oven for 20 minutes, until the cheese has melted and turned golden and crispy on top. Serve hot.

BACON MUSHROOM PASTA BAKE

Steps:

• reheat oven to 375°.
• Cook pasta according to the package directions, omitting salt and fat.
• Drain well. Set cooked pasta aside.
• Cook bacon and set aside to cool.
• Melt butter in a large nonstick skillet over medium-high heat.
• Add shallots; sauté 3 minutes.
• Add mushrooms, 1 tablespoon thyme, salt, pepper, and garlic; sauté 8 minutes or until mushrooms are tender.
• Add sherry; cook 1 minute, stirring frequently.
• Remove from heat.
• Place flour in a Dutch oven over medium-high heat; gradually add milk, stirring constantly with a whisk.
• Bring mixture to a boil; cook 1 minute or until slightly thick, stirring constantly with a whisk.
• Remove from heat; add 1/2 cup cheese, stirring until melted.
• Add pasta and mushroom mixture to cheese mixture, crumble in the bacon, tossing well to combine.
• Spoon pasta mixture into an 8-inch square baking dish lightly coated with cooking spray; sprinkle evenly with remaining 1/2 cup cheese.
• Bake at 375° for 30 minutes or until cheese melts and begins to brown.
• Garnish with thyme sprigs, if desired.

CREAMY BACON AND MUSHROOM PASTA

Steps:

• Boil a salted pot of water and cook pasta al dente according to package instructions.
• Meanwhile, cut the bacon up (I use kitchen shears to make it easy) and add it to a skillet. Fry it until crispy over medium-high heat. When it's done, transfer it to a paper towel lined plate. Leave the bacon fat in the pan.
• Add the mushrooms to the skillet, and cook them, stirring occasionally, for about 5-6 minutes or until they release water and it's been cooked off.
• Stir in the garlic and cook for 30 seconds.
• Take the mushrooms out of the pan (add them to the same plate that has the bacon).
• Add the broth, Italian seasoning, lemon juice, flour, and Dijon mustard to the pan. Give it a good stir (only let it cook for about a minute max or it'll all cook off).
• Add in the cream and let it simmer for about 2 minutes.
• Add the mushrooms and bacon back to the skillet. Let it heat through/cook for a few more minutes until it's slightly thickened, then drain the pasta and add it to the skillet and toss. Season with salt & pepper as needed and serve with parmesan cheese and parsley if desired. If the sauce gets a tad too thick, add in a splash of the hot pasta water prior to draining it.

FOUR CHEESE MUSHROOM AND BACON BAKED PASTA

Steps:

• Preheat oven to 450 degrees F. Bring a large pot of salted water to a boil.
• Heat the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of the tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly and simmer rapidly, uncovered, until thick, 15 to 20 minutes. Stir in the ricotta and season with salt and pepper.
• While the sauce simmers, put the bacon in a large skillet and cook over medium heat, stirring often, until crispy, about 10 minutes. Transfer to a large bowl with a slotted spoon. Discard all but about 2 tablespoons of the bacon drippings from the skillet then add the mushrooms and cook, stirring, until golden brown, about 8 minutes. Add the mushrooms to the bowl with the bacon.
• Cook the farfalle in the boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl.
• Add the tomato sauce, the Asiago and half of the pecorino to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the mozzarella and the remaining pecorino. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest for about 10 minutes before serving.