Bacon Pasta Bake Food

TOMATO AND BACON PASTA BAKE

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.

CREAMY BACON PASTA BAKE

Steps:

• Preheat the oven to 180°C/350°F.
• In a large, oven-proof pan, fry the bacon until it starts to crisp. Remove from the pan and set aside. Drain off the bacon fat and reserve for cooking with.
• In the same pan, melt the butter and add the onion. Allow to cook until soft.
• Add the garlic and sage and cook for a minute before adding the flour.
• Stir the flour into the butter then whisk in the milk and cream. Reduce the heat and allow to simmer for 5-7 minutes until the sauce is thick and creamy. Remove from the heat then stir in the bacon, Parmesan and half of the grated cheese. Season to taste.
• Add the cooked pasta and some of the pasta cooking water. Stir to coat the pasta in the sauce. At this stage, the sauce should look quite thin. The pasta will absorb more sauce as it cooks so if it looks too dry at this stage, add more pasta cooking water.
• Top with the remaining cheese and more sage leaves if desired then place in the oven.
• Allow to bake for 15-20 minutes until the cheese is golden brown.
• Remove from the oven, allow to cool for 10 minutes then serve.

BACON AND VEGETABLE PASTA BAKE

Steps:

• Preheat oven to 200°C (190°C fan forced). Grease a 6cm deep, 28cm x 35cm baking dish.
• Cook pasta to packet directions in lots of salted water.
• Meanwhile, cook bacon under grill until brown and almost crispy, chop and set aside.
• Add zucchini, carrot and celery to a microwave safe bowl with a dash of water, cover and microwave on high for 4 - 5 minutes or until carrot is tender.
• Drain pasta and return to the pot. Add zucchini, carrot, celery, mushrooms, capsicum, baby spinach, bacon and passata and stir to combine.
• Add to greased baking dish and top with cheese. Bake for 25-30 minutes or until golden. Serve with salad and garlic bread if you have the time or inclination.

BACON PASTA BAKE

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.

BACON AND ROASTED VEGETABLE PASTA BAKE

Steps:

• Place the olive oil in a roasting pan and heat in the oven at 170c until hot.
• Meanwhile, for the tomato sauce, place the tomatoes, tomato puree, oregano, sugar and ground black pepper into a sucepan and bring to a simmer.
• Mix the bell pepper, onions, and tomatoes in the roasting pan until coated in the oil.
• Cook until soft and golden brown, approximately 30 minutes, stir occasionally.
• The tomato sauce should also be thick by now.
• Mix the roasted vegetables and tomato sauce into a large, deep oven dish.
• Fry the bacon until cooked and add the garlic for 30 seconds, add to the mix.
• Cook the pasta in boiling water until al dente, drain and stir into the mix.
• Mix together a little of the milk and the cornflour to form a smooth paste, add this to the rest of the milk.
• Place in a sucepan and cook over a medium heat, stirring constantly until thickened.
• Add the cheese and black pepper, stir until combined.
• Pour the cheese sauce over the pasta mix.
• Cook at 170c for 30 mins or until golden brown on top.

CANADIAN BACON AND CHICKEN PASTA BAKE

Steps:

• Preheat oven to 350 degrees.
• Cook pasta according to package directions without added fat or salt.
• In a large skillet sprayed with nonstick cooking spray sauté chicken, onion, garlic, green pepper for 10-15 minutes.
• Add zucchini, tomatoes, tomato paste and red pepper.
• Cover and simmer 10-15 minutes, stirring frequently.
• In a prepared 9-x 13-inch baking dish layer pasta, ricotta cheese, Canadian bacon and sauce.
• Sprinkle with mozzarella and Parmesan cheese.
• Bake uncovered 15-20 minutes or until cheese is melted and dish is warmed throughout.