Yields 4
12 ounces uncooked penne pasta
3 cups marinara sauce
1 cup water
1 pound bacon
14 slices provolone cheese
cooking spray
Preheat oven to 375 degrees F.
Cook bacon in a large pan over medium-high heat until crispy enough to crumble. Drain on paper towels, blotting off excess grease. When cool enough to handle, crumble into 1/2 inch or smaller pieces.
Spray a 9 x 13 baking dish with cooking spray.Mix the sauce with a cup of water, and pour one cup on the bottom of the prepared baking pan. Pour half of the uncooked pasta over the sauce in an even layer. Layer 6 slices of provolone on top of the pasta and sprinkle with half of the crumbled bacon. Top with remaining pasta, sauce, and bacon, put the remaining cheese on the side.
Bake in the preheat oven for about 40 minutes, or until the pasta is soft. Stir well, top with remaining cheese, and return to the oven for about 5 minutes, or until cheese is melted. Serve with a salad and garlic bread, if desired.
bacon recipe source: Bernadette Martin (@BernadetMartin), Rants From My Crazy Kitchen, February 8, 2014
Showing posts with label pasta sauce. Show all posts
Showing posts with label pasta sauce. Show all posts
Tuesday, June 14, 2016
Saturday, April 30, 2016
3904. PEPPERY MASCARPONE PASTA SAUCE with BACON
Servings: 4-6
3 tablespoons olive oil
1 garlic clove, crushed
1/3 cup diced onion
6 slices thick-cut peppered bacon, cut in thin 1-inch-long strips
2 cups tomato puree
1 cup water
Salt and pepper, to taste
1 (8-ounce) container mascarpone cheese
1 tablespoon julienned fresh basil leaves
On low heat, heat the oil in a large sauté pan. Add the garlic and sauté until aromatic, but not brown. Remove the garlic. Add the onion and cook over low heat until tender, about 10 minutes. Do not brown. Stir in the bacon. Raise the heat and cook until the bacon cooks through but does not crisp. Add the tomato purée and water. Salt and pepper to taste. Simmer about 20 to 30 minutes or until the sauce thickens and reduces a little. Remove from the heat. Add the cheese and basil, and stir well. Makes enough for 1 pound pasta.
bacon recipe source: Wisconsin Milk Marketing Board (@WisconsinCheese), 8418 Excelsior Drive, Madison, Wisconsin 53717
3 tablespoons olive oil
1 garlic clove, crushed
1/3 cup diced onion
6 slices thick-cut peppered bacon, cut in thin 1-inch-long strips
2 cups tomato puree
1 cup water
Salt and pepper, to taste
1 (8-ounce) container mascarpone cheese
1 tablespoon julienned fresh basil leaves
On low heat, heat the oil in a large sauté pan. Add the garlic and sauté until aromatic, but not brown. Remove the garlic. Add the onion and cook over low heat until tender, about 10 minutes. Do not brown. Stir in the bacon. Raise the heat and cook until the bacon cooks through but does not crisp. Add the tomato purée and water. Salt and pepper to taste. Simmer about 20 to 30 minutes or until the sauce thickens and reduces a little. Remove from the heat. Add the cheese and basil, and stir well. Makes enough for 1 pound pasta.
bacon recipe source: Wisconsin Milk Marketing Board (@WisconsinCheese), 8418 Excelsior Drive, Madison, Wisconsin 53717
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