Blt Pasta Bake Bacon Leeks And Tomatoes Recipes

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BLT PASTA BAKE: BACON, LEEKS, AND TOMATOES



BLT Pasta Bake: Bacon, Leeks, and Tomatoes image

Make and share this BLT Pasta Bake: Bacon, Leeks, and Tomatoes recipe from Food.com.

Provided by dicentra

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 16

coarse salt
1 lb elbow macaroni
1 tablespoon extra virgin olive oil
8 slices bacon, coarsely chopped
2 large leeks, trimmed of roots and dark green tops
coarse black pepper
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1/2 teaspoon cayenne pepper
1 teaspoon paprika
3 cups whole milk
1 cup chicken stock or 1 cup broth
3 1/2 cups grated gruyere cheese
1 tablespoon Dijon mustard
1 pint cherry tomatoes
3/4 cup plain breadcrumbs

Steps:

  • Place a pot of water on to boil for the pasta. When the water reaches a boil, add some salt and the pasta, and cook until al dente.
  • While the pasta cooks, heat a large skillet over medium heat. Add extra-virgin olive oil and chopped bacon and cook until crisp.
  • While bacon is cooking, split the trimmed leeks in half lengthwise, lay the leeks cut side down and thinly slice into half-moons. Fill a large bowl with water and mix the leeks into the water.
  • Allow the water to settle and the dirt and the grit to settle to the bottle of the bowl. Using your hands, draw the leeks from the water, taking care not to unsettle the dirt.
  • Drain the cleaned leeks on a kitchen towel, pat dry and, and then add to the pan with the bacon. Season the leeks with salt and pepper. Cook until leeks are tender, about 3 to 4 minutes.
  • To start the cheese sauce, heat a medium sauce pot over medium heat. Add the butter and melt, then add the flour, cayenne, and paprika and whisk together over the heat until the roux bubbles; cook for 1 minute more.
  • Whisk in the milk and stock and raise the heat a little. Bring the sauce to a quick boil and simmer to thicken, about 5 minutes.
  • Remove the sauce from the heat and whisk in 3 cups of the grated cheese and the mustard. Set aside.
  • Add the cherry tomatoes to the leeks and continue to cook for 2 minutes. Remove from the heat and reserve.
  • Preheat the broiler.
  • Drain the pasta and add it back to the pasta pot. Combine the reserved leek mixture and the cheese sauce with the pasta. Season with salt and pepper to taste.
  • Transfer the pasta to a baking dish. Combine the remaining ½ cup of grated cheese with the bread crumbs.
  • Top the pasta with the mixture. Place the dish under the broiler until the cheese melts and the bread crumbs are brown.

Nutrition Facts : Calories 1271.8, Fat 59.8, SaturatedFat 30.4, Cholesterol 157.8, Sodium 827.4, Carbohydrate 125.2, Fiber 6.8, Sugar 18.7, Protein 57.1

BLT AND P (BACON, LEEK, TOMATO AND POTATO) SOUP



BLT and P (Bacon, Leek, Tomato and Potato) Soup image

Bacon, Leek and Tomato Soup is a soup for any season! It is surprisingly light and colorful and full of vegetables. It makes a simple, flavorful, special lunch or supper that warms you up, soul and stomach. It is especially delicious on rainy days or nights! I first made this for my mom because she and I both LOVE Oscar's bacon and we wanted a whole pot full of soup that tasted like it! We ate a pot of it while watching movies curled up in the living room of the cabin.

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 12

Extra-virgin olive oil, for drizzling
6 slices lean, smoky good quality bacon, chopped into 1/2-inch pieces
3 small ribs celery from the heart of the stalk, finely chopped
2 small to medium carrots
3 leeks, trimmed of rough tops and roots
1 bay leaf
Salt and pepper
3 medium starchy potatoes, such as Idaho, peeled
2 quarts chicken stock
1 (15-ounce) can petite diced tomatoes, drained
Handful flat-leaf parsley, finely chopped
Crusty bread, for dunking and mopping

Steps:

  • Heat a medium soup pot or deep sided skillet over medium-high heat. To the hot pan add a drizzle of extra-virgin olive oil and the bacon. Cook bacon until brown and crisp. Add the chopped celery. Take peeled carrots and lay flat on cutting board. Hold each carrot at root end and use the vegetable peeler to make long, thin strips of the carrot. Chop the thin slices into small carrot bits or carrot chips, 1/2-inch wide. Add the chips to celery and stir. Cut leeks lengthwise and then into 1/2-inch half moons. Place the leeks into a colander and run under rushing cold water, separating the layers to wash away all the trapped grit. When the leeks are separated and clean, shake off water and add to celery and carrots. Stir veggies together, add a bay leaf and season with salt and pepper. While the leeks cook to wilt, 3 to 4 minutes, slice the potatoes.
  • Cut each potato across into thirds. Stand each piece of potato upright and thinly slice it. The pieces will look like raw potato chips.
  • Add stock to vegetables and bring to a boil. Reduce heat and add potatoes and tomatoes. Cook 8 to 10 minutes until potatoes are tender and starting to break up a bit. Add bacon and parsley and stir. Adjust seasonings. Serve immediately with crusty bread.

PASTA WITH BACON AND LEEKS



Pasta with Bacon and Leeks image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 8

Kosher salt
12 ounces mezzi rigatoni (or other short pasta)
4 slices bacon, cut into 1/2-inch pieces
1 bunch leeks (white and light green parts only), halved lengthwise, thinly sliced and rinsed well
Freshly ground pepper
3/4 cup heavy cream
1/3 cup grated parmesan cheese, plus more for topping
Chopped fresh parsley, for topping

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup of the cooking water; drain the pasta.
  • Meanwhile, cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Remove with a slotted spoon and drain on paper towels; pour off all but 1 tablespoon of the drippings from the skillet.
  • Add the leeks to the drippings in the skillet. Season with 1/2 teaspoon each salt and pepper and cook, stirring occasionally, until soft, about 3 minutes. Add the heavy cream and cook until it begins to thicken, about 2 minutes.
  • Add the pasta to the skillet along with the parmesan, half of the bacon and 1/2 teaspoon pepper; toss to coat, adding enough of the reserved pasta cooking water to loosen. To serve, top with the remaining bacon, more parmesan and parsley.

Nutrition Facts : Calories 365 calorie, Fat 32 grams, SaturatedFat 17 grams, Cholesterol 97 milligrams, Sodium 727 milligrams, Carbohydrate 66 grams, Fiber 3 grams, Protein 21 grams

BACON PASTA BAKE



Bacon Pasta Bake image

A crowd-pleasing, classic bacon pasta bake with a cheese and crisp topping.

Provided by Cara Verlac

Time 25m

Yield Serves 4

Number Of Ingredients 0

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.

CHEF JOHN'S BLT PASTA



Chef John's BLT Pasta image

If you can't decide whether to make a BLT sandwich or a pasta, now you can do both. The combination of bacon, lettuce, and tomato has a proven track record of deliciousness!

Provided by Chef John

Categories     Meat and Poultry Recipes     Pork

Time 40m

Yield 4

Number Of Ingredients 11

1 tablespoon olive oil
½ pound bacon, cut crosswise into 1-inch pieces
2 cloves garlic, minced
2 teaspoons lemon zest
⅔ cup creme fraiche
2 cups ditalini pasta
2 cups halved cherry tomatoes
4 cups baby arugula, coarsely chopped
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 tablespoon freshly shredded Parmesan cheese, or to taste

Steps:

  • Pour olive oil into a heavy skillet over medium heat, add bacon, and cook until almost crisp, 5 to 8 minutes. Turn off heat. Hold a paper towel with tongs and mop up excess bacon grease with the paper towel, leave about 2 teaspoons bacon grease in the skillet.
  • Stir minced garlic and lemon zest into bacon in the skillet and let cook in residual heat until fragrant, 2 to 3 minutes. Stir creme fraiche into bacon mixture.
  • Bring a large pot of salted water to a boil and stir in 2 cups of ditalini. Cook till tender, about 8 minutes. Drain and add pasta to the skillet. Stir pasta thoroughly into bacon and creme fraiche mixture.
  • Return skillet to medium heat. Add tomatoes; cook and stir until slightly softened, about 1 minute. Mix in arugula, stirring until wilted, about 30 seconds, and turn off heat.
  • Season with salt, black pepper, and cayenne pepper. Stir again and garnish with Parmesan cheese.

Nutrition Facts : Calories 502.1 calories, Carbohydrate 48.4 g, Cholesterol 75.5 mg, Fat 27.6 g, Fiber 3.1 g, Protein 17.3 g, SaturatedFat 12.9 g, Sodium 516.7 mg, Sugar 3.3 g

CHEESY LEEK & BACON PASTA



Cheesy leek & bacon pasta image

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

1 tbsp olive oil
300g leek, halved and finely sliced
8 rashers smoked streaky bacon, sliced
400g pasta shapes (we used penne)
100g herb & garlic soft cheese (we used Boursin)

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

EASY PASTA BAKE WITH LEEK AND CHEESE



Easy Pasta Bake with Leek and Cheese image

A quick and easy pasta bake with leek and cheese that I often make during the week. If you like, you can add ham or bacon to the noodles.

Provided by Radegund

Categories     Main Dish Recipes     Pasta

Time 31m

Yield 4

Number Of Ingredients 6

1 bunch leeks, quartered lengthwise and cut into 2-inch pieces
½ (16 ounce) box penne pasta
1 cup heavy cream
2 tablespoons butter
1 ½ cups shredded Emmentaler cheese
1 pinch salt and freshly ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
  • Bring a second large pot of lightly salted water to a boil and cook leek for 2 minutes while penne is cooking. Drain well.
  • Preheat oven to 475 degrees F (245 degrees C). Grease a baking dish with some butter.
  • Heat cream and butter in a saucepan over low heat until hot. Whisk in Emmentaler cheese until melted. Season with salt and pepper. Mix cooked penne and leek and add to the prepared baking dish. Pour cheese sauce on top.
  • Bake in the preheated oven until lightly browned, about 10 minutes.

Nutrition Facts : Calories 721.2 calories, Carbohydrate 62.8 g, Cholesterol 142.3 mg, Fat 43.2 g, Fiber 4.1 g, Protein 23.9 g, SaturatedFat 26.5 g, Sodium 225.2 mg, Sugar 7.5 g

BLT CASSEROLE



BLT Casserole image

Why make a single bacon, lettuce, and tomato sandwich when you can bake a big dish for a crowd? A glaze of bacon fat across the top adds an extra salty-smoky punch, and a quick trip under the broiler makes the top extra crispy.

Provided by Joe Sevier

Categories     Summer     Casserole/Gratin     Kid-Friendly     Bacon     Lettuce     Tomato     Bread     Bake     Dinner     Small Plates

Yield 6 servings

Number Of Ingredients 10

12 ounces crusty Italian or country-style bread, cut into 1" cubes (about 8 cups)
1 pound thick-cut bacon, cut crosswise into 1" pieces
3 large eggs
1 1/2 cups low-sodium chicken stock or broth
1/2 cup mayonnaise
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1 pint cherry or grape tomatoes, halved
1 head romaine, washed, dried very well, cut into 1" slices
2 tablespoons coarsely chopped chives (optional)

Steps:

  • Preheat oven to 350°F. Spread bread in a single layer on a rimmed baking sheet. Bake, tossing once, until dry to the touch and slightly toasted, about 10 minutes. Let cool slightly.
  • Meanwhile, cook bacon in a large skillet over medium-high heat, stirring occasionally, until fat starts to render and bacon browns, about 15 minutes. Using a slotted spoon, transfer bacon to a small bowl, reserving 3 Tbsp. fat.
  • Whisk eggs, stock, mayonnaise, salt, pepper, and 2 Tbsp. bacon fat in a large bowl. Add bread and gently toss to combine. Add bacon and tomatoes and stir to combine. Let sit until bread has absorbed most of the liquid, about 15 minutes.
  • Reduce oven temperature to 325°F. Add lettuce to bread mixture and stir to combine. Transfer mixture to a 13x9" baking dish and bake until top is golden brown, about 45 minutes. Brush surface with remaining 1 Tbsp. bacon fat, turn broiler on, and continue baking until tops of bread are glistening and well toasted, 3-5 minutes more. Garnish with chives, if using, and serve immediately.
  • Do Ahead
  • Bread can be dried out 3 days ahead; store in an airtight container at room temperature. Bacon can be cooked 3 days ahead; cover and chill.

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