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
ITALIAN BROCCOLI-BACON PASTA RECIPE
A Broccoli Bacon Pasta that is hearty and satisfying.
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 30m
Number Of Ingredients 7
Steps:
- Cook the small broccoli florets in boiling water with 1 tsp salt until soft (they should be bright green). Drain and set aside.
- Cook the pasta in boiling water with 1 tsp salt until al dente (follow instructions on the package). Drain and put back in the pot. Melt 2 Tbsp butter and mix into the pasta.
- In a large skillet, heat the olive oil on medium-high, add the bacon and fry until lightly crisp. Fold a paper towel and put it in the skillet. Move it around the pan with spatula until it soaks up most of the fat. Discard the paper towel.
- Reduce to medium heat. Add the garlic and fry for 2 to 3 minutes stirring constantly.
- Add the broccoli and season with salt and pepper. Stir over medium heat for 2 minutes.
- Add the broccoli mixture to the pasta. Mix well and serve with Parmesan.
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 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.
TOMATO AND BACON PASTA BAKE
This is a fantastic twist on an ordinary pasta bake. Quick and easy to make, and one which you can use forever! Serve with fresh bread and a salad.
Provided by Jayne
Categories Meat and Poultry Recipes Pork
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook for 8 to 10 minutes or until al dente; drain.
- Heat oil in a large saucepan or skillet, add onion, bacon, salt, and pepper. Cook until bacon is crispy and onion is soft. Drain fat. Pour in tomato soup and stir; bring to boil. Reduce heat to low; add 1 cup Cheddar cheese and the milk. Stir until cheese is melted.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Combine sauce with pasta in a baking dish. Sprinkle with remaining 1 cup cheese. Place under the oven broiler until sauce is thick and cheese browned, 3 to 5 minutes.
Nutrition Facts : Calories 712.3 calories, Carbohydrate 49.2 g, Cholesterol 92.4 mg, Fat 45 g, Fiber 2.3 g, Protein 28.4 g, SaturatedFat 20.2 g, Sodium 1173.6 mg, Sugar 8.3 g
BROCCOLI PASTA BAKE
A versatile pasta bake is a midweek staple and this recipe can even be made ahead and frozen for extra convenience
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 11
Steps:
- Bring the milk, garlic and bay leaves to the boil in a small saucepan, then remove from the heat and leave to infuse. Cook the pasta to al dente following pack instructions (if you're freezing, cook for 1 min less), adding the broccoli for the final 2 mins. Drain.
- Strain the milk into a jug. Heat the butter in the pan until foaming then stir in the flour for 1 min. Add the milk a little at a time, stirring or whisking constantly to remove any lumps. Bubble for 1-2 mins, stirring constantly until you have a thick, lump-free sauce.
- Remove from the heat and stir in some nutmeg, the mustard powder, parsley, three-quarters of the cheese and seasoning. Combine with the pasta and broccoli and transfer to one large, or individual, heatproof dishes. Scatter over the remaining cheese and cool and freeze for up to three months, or heat the grill to high and cook for 2-3 mins until golden and bubbling. If frozen, defrost in the fridge overnight, then cook at 200C/180C fan/gas 6 for 30-40 mins until piping hot.
Nutrition Facts : Calories 667 calories, Fat 27 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 82 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 0.98 milligram of sodium
CREAMY BROCCOLI-BACON BAKE
Get cheesy with our Creamy Broccoli-Bacon Bake! In under an hour, you and your family can enjoy this Creamy Broccoli-Bacon Bake filled with deliciousness.
Provided by My Food and Family
Categories Home
Time 45m
Yield 8 servings, 1/2 cup each
Number Of Ingredients 8
Steps:
- Heat oven to 425°F.
- Add broccoli and carrots to saucepan of boiling water; cook 2 to 3 min. or until crisp-tender. Drain, reserving 1/4 cup cooking water. Meanwhile, mix next 3 ingredients until blended.
- Return cooked vegetables to saucepan. Add cream cheese mixture and onions; stir until vegetables are evenly coated with sauce, adding reserved cooking water if necessary for desired consistency.
- Spoon into 2-qt. casserole sprayed with cooking spray; top with shredded cheese and bacon. Cover.
- Bake 25 min. or until heated through, uncovering for the last 5 min.
Nutrition Facts : Calories 130, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 25 mg, Sodium 230 mg, Carbohydrate 6 g, Fiber 2 g, Sugar 3 g, Protein 8 g
BACON TORTELLINI BAKE
I stirred up this easy tortellini bake and figured if we all like it, others might, too. Broccoli and bacon add color and crunch to this creamy casserole. -Amy Lents, Grand Forks, North Dakota
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Cook tortellini according to package directions, adding broccoli during the last 2 minutes; drain., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan., Reduce heat to medium-low. Add garlic to drippings in pan; cook and stir 1 minute. Stir in flour, basil, salt and pepper until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 3-5 minutes or until slightly thickened. Remove from heat., Stir in 1/2 cup mozzarella cheese, 1/2 cup Parmesan cheese and lemon juice. Add tortellini mixture and bacon; toss to combine. Transfer to a greased 13x9-in. baking dish; sprinkle with remaining cheeses. Bake, uncovered, 15-20 minutes or until heated through and broccoli is tender. Freeze option: Sprinkle remaining cheeses over unbaked casserole. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary until heated through and a thermometer inserted in center reads 165°.
Nutrition Facts : Calories 522 calories, Fat 23g fat (11g saturated fat), Cholesterol 80mg cholesterol, Sodium 1084mg sodium, Carbohydrate 52g carbohydrate (6g sugars, Fiber 4g fiber), Protein 29g protein.
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