Skillet Carbonara Casserole Recipes

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CARBONARA PASTA BAKE



Carbonara Pasta Bake image

All the robust richness of pasta carbonara baked into a 13x9 casserole dish. Bacon and Parmesan cheese are the hero flavors in this hearty pasta that goes beyond the basic red-sauce bake.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 8

Number Of Ingredients 15

1 box (16 oz) penne pasta
1 container (15 oz) whole milk ricotta cheese
1 1/2 cups grated Parmesan cheese (6 oz)
1 cup shredded mozzarella cheese (4 oz)
1 cup heavy whipping cream
2 eggs
1/4 cup chopped fresh chives
1/4 cup chopped fresh Italian (flat-leaf) parsley
2 cloves garlic, finely chopped
1 teaspoon salt
1/2 teaspoon pepper
10 slices bacon, crisply cooked, crumbled
1/3 cup Cascadian Farms™ organic frozen garden peas
2 tablespoons butter
2/3 cup Progresso™ plain panko crispy bread crumbs

Steps:

  • Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.
  • Meanwhile, in large bowl mix ricotta cheese, 1 1/4 cups of the Parmesan cheese, the mozzarella cheese, whipping cream, eggs, chives, parsley, garlic, salt and pepper. Beat with whisk until smooth. Add cooked pasta, bacon and frozen peas. Pour pasta mixture into baking dish.
  • Cover baking dish with foil. Bake 20 minutes.
  • Meanwhile, in 8-inch skillet, heat butter over medium heat. Add bread crumbs; stir to coat. Cook and stir 2 to 3 minutes or until lightly browned. Transfer to small bowl; cool 10 minutes. Stir in remaining 1/4 cup Parmesan cheese; set aside.
  • Uncover baking dish; bake 5 to 10 minutes or until heated through. Let stand 10 minutes. Sprinkle bread crumb mixture on top, and serve.

Nutrition Facts : Calories 680, Carbohydrate 60 g, Cholesterol 150 mg, Fat 3 1/2, Fiber 3 g, Protein 33 g, SaturatedFat 19 g, ServingSize 1 3/4 Cups, Sodium 1170 mg, Sugar 4 g, TransFat 1 g

SKILLET CARBONARA CASSEROLE



Skillet Carbonara Casserole image

Make and share this Skillet Carbonara Casserole recipe from Food.com.

Provided by Londonsbk

Categories     One Dish Meal

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 9

8 slices bacon, chopped fine
2 slices hearty white bread, torn into pieces
1 1/4 cups perorino romano cheese, grated (3 oz)
2 large eggs
1 cup evaporated milk
5 1/4 cups water
3 garlic cloves, minced
1 cup white wine
1 lb penne pasta

Steps:

  • Fry bacon. Cook bacon in large nonstick skillet over medium-high heat until crisp, about 5 minutes. Transfer bacon to paper towel-lined plate. Pour off fat from pan, reserving 3 tablespoons.
  • Prepare topping: Pulse bread, 1/4 cup cheese, 1/2 teaspoon pepper, one-quarter of crisp bacon, and 2 tablespoons reserved bacon fat in food processor until coarsely ground. Whisk eggs, milk, remaining cheese, and 3/4 cup water in medium bowl.
  • Simmer pasta. Heat remaining bacon fat in empty skillet over medium-high heat until shimmering. Add garlic and 1 teaspoon pepper and cook until fragrant, about 30 seconds. Stir in wine and cook until reduced to 1/4 cup, about 3 minutes. Stir in remaining water, penne, and 3/4 teaspoon salt and bring to boil. Reduce heat to medium and simmer covered, stirring occasionally, until most of the liquid is absorbed and pasta is al dente, 15-20 minutes. Adjust oven rack to upper-middle position and heat broiler.
  • Add sauce. Off heat, add egg mixture and remaining crisp bacon to pan and toss to combine. Top with bread-crumb mixture and broil until golden brown, about 2 minutes. Cool 5 minutes, serve.

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