Four Cheese Mushroom And Bacon Baked Pasta Recipes

BACON AND CHEDDAR STUFFED MUSHROOMS

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, dice and set aside.
• Preheat oven to 400 degrees F (200 degrees C).
• Remove mushroom stems. Set aside caps. Chop the stems.
• In a large saucepan over medium heat, melt the butter. Slowly cook and stir the chopped stems and onion until the onion is soft. Remove from heat.
• In a medium bowl, stir together the mushroom stem mixture, bacon and 1/2 cup Cheddar. Mix well and scoop the mixture into the mushroom caps.
• Bake in the preheated oven 15 minutes, or until the cheese has melted.
• Remove the mushrooms from the oven, and sprinkle with the remaining cheese.

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.

FOUR CHEESE AND CHICKEN BAKED PASTA

Steps:

• Preheat the 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 tomatoes and 1 cup water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard the basil and season with salt and pepper.
• Cook the rigatoni in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and transfer it to a large bowl.
• Add the tomato sauce, chicken, Asiago and Parmesan 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 pecorino. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving.

CHEESY FOUR-MEAT BAKED PASTA

Steps:

• Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
• Heat 2 tablespoons of 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 tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil sprigs and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard the basil and stir in the parsley. Season with salt and pepper.
• Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the beef and sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Transfer to a large bowl with a slotted spoon. Add the fennel and cook until soft, about 5 minutes. Transfer to the bowl with the beef mixture.
• Cook the rigatoni in the salted 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, bacon, ham, provolone and half of the mozzarella and Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining mozzarella and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving.

MACARONI AND CHEESE WITH MUSHROOMS AND BACON

Steps:

• Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.
• Melt 2 tablespoons butter in large pot over medium-high heat. Add mushrooms and onion; sauté until vegetables are tender, about 5 minutes. Stir in flour, mustard, salt, and pepper; cook 1 minute. Gradually whisk in milk. Cook until sauce is smooth and slightly thickened, whisking constantly, about 3 minutes. Remove from heat. Add cheese and parsley; stir until cheese melts. Mix in pasta.
• Sauté bacon in medium skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels to drain. Mix half of bacon into pasta and transfer to prepared dish. Sprinkle with remaining bacon.
• Melt remaining 2 tablespoons butter in small saucepan over medium heat. Add breadcrumbs; sauté until beginning to brown, about 3 minutes. Sprinkle breadcrumbs over pasta. Bake until pasta is heated through and golden brown, about 20 minutes.