Baked Penne With Mushrooms Bacon And Spinach Food

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PENNE WITH BACON, SPINACH & MUSHROOMS



Penne With Bacon, Spinach & Mushrooms image

Make and share this Penne With Bacon, Spinach & Mushrooms recipe from Food.com.

Provided by CookingONTheSide

Categories     Penne

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

1 (16 ounce) box penne
10 slices bacon (about 1/2 pound)
1 medium onion, halved and sliced thin
1 (8 ounce) package mushrooms, sliced
2 garlic cloves, sliced
1/4 teaspoon crushed red pepper flakes
1 (12 ounce) package fresh Baby Spinach
parmesan cheese, grated

Steps:

  • Cook pasta as package directs.
  • Meanwhile, cook bacon in large, deep nonstick skillet over medium heat until browned.
  • Remove bacon to paper towels to drain.
  • Remove all but 2 T fat from skillet.
  • Add onion and mushrooms to skillet; saute 5 minutes until onion is golden.
  • Add garlic and red pepper flakes; cook 30 seconds until fragrant.
  • Add spinach; cover and cook, stirring occasionally, 2 minutes until wilted.
  • Drain pasta, reserving 1 cup pasta water.
  • Add pasta to skillet with some of the reserved pasta water; toss.
  • Add more water as necessary.
  • Crumble bacon on top of pasta and serve with Parmesan.

Nutrition Facts : Calories 473.6, Fat 19, SaturatedFat 5.9, Cholesterol 25.7, Sodium 364.5, Carbohydrate 65.7, Fiber 10.2, Sugar 1.7, Protein 13.1

AWESOME PENNE SPINACH BAKE



Awesome Penne Spinach Bake image

Spinach and pasta mixed with the most delicious cream sauce, topped of with a breadcrumb/cheese topping, then baked in the oven. Your gonna love this one! Prep time includes boiling the pasta.

Provided by Kittencalrecipezazz

Categories     Penne

Time 55m

Yield 6 serving(s)

Number Of Ingredients 16

8 ounces penne pasta, uncooked (spiral pasta may be used instead of penne)
1/4 cup butter
3 -4 fresh minced garlic cloves (I use lots of garlic!)
1/4 cup onion, chopped (optional)
1/4 cup flour
1/2-1 teaspoon dried thyme
1/8 teaspoon nutmeg
black pepper
2 1/2 cups half-and-half cream or 2 1/2 cups milk
1/2-3/4 cup grated parmesan cheese
1 1/2 cups grated swiss cheese, divided
1 large tomatoes, chopped into small pieces (can use more if desired)
1 (10 ounce) package frozen chopped spinach, thawed and well drained (squeeze out any excess moisture with your hands)
1 cup breadcrumbs
1/4 cup melted butter
2 -3 tablespoons grated parmesan cheese

Steps:

  • Set oven to 350 degrees.
  • Grease a 13" x 9" baking pan.
  • Cook the pasta only to firm-tender (don't overcook, as the pasta will cook more when baked in the oven) according to package directions (omit the salt in the water); drain, set aside.
  • In a heavy-bottomed saucepan, melt the butter over med-high heat.
  • Add in the chopped onion (if using) and the garlic; saute for 5 minutes.
  • Whisk in the flour, thyme, nutmeg and black pepper; cook for 2 minutes, stirring constantly.
  • Gradually whisk in the half and half; cook for 4 minutes, until thick and bubbly.
  • Add in the grated Swiss cheese, and the Parmesan cheese; mix well over low heat, until the cheese has melted, and the sauce is hot and bubbly; remove the saucepan from the heat.
  • In a large bowl, combine the cream/cheese sauce, 1/2 cup of the remaining Swiss cheese (it is not necessery to add the remaining 1/2 cup cheese, you may omit if desired), chopped tomato, and the spinach; stir well.
  • Spoon the mixture into a prepared greased baking pan.
  • In a small bowl, combine the breadcrumbs, melted butter and the Parmesan cheese.
  • Sprinkle the mixture over the casserole in the baking pan.
  • Bake for 30 minutes, or until hot and bubbly.
  • Note: this recipes calls for NO salt, as the grated Parmesan cheese produces enough salty taste, but if you do choose to add salt, add just a small amount (to taste with the cream sauce) at a time, otherwise it tends to get too salty.

Nutrition Facts : Calories 660.1, Fat 39.5, SaturatedFat 23.9, Cholesterol 111.6, Sodium 551, Carbohydrate 57, Fiber 7, Sugar 2.9, Protein 22.1

PENNE PASTA WITH SPINACH AND BACON



Penne Pasta with Spinach and Bacon image

This is a quick light meal. Wilted spinach, bacon and tomatoes are tossed with penne pasta. Good for any season and will complement anything.

Provided by Jean Tagliere

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 4

Number Of Ingredients 6

1 (12 ounce) package penne pasta
2 tablespoons olive oil, divided
6 slices bacon, chopped
2 tablespoons minced garlic
1 (14.5 ounce) can diced tomatoes
1 bunch fresh spinach, rinsed and torn into bite-size pieces

Steps:

  • Bring a large pot of lightly salted water to a boil. Add the penne pasta, and cook until tender, 8 to 10 minutes.
  • Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat. Place bacon in the skillet, and cook until browned and crisp. Add garlic, and cook for about 1 minute. Stir in the tomatoes, and cook until heated through.
  • Place the spinach into a colander, and drain the hot pasta over it so it is wilted. Transfer to a large serving bowl, and toss with the remaining olive oil, and the bacon and tomato mixture.

Nutrition Facts : Calories 517.4 calories, Carbohydrate 73.8 g, Cholesterol 15.1 mg, Fat 14.8 g, Fiber 6.6 g, Protein 21 g, SaturatedFat 3.3 g, Sodium 547.1 mg, Sugar 4.1 g

PENNE PASTA WITH SPINACH AND BACON



Penne Pasta With Spinach and Bacon image

Make and share this Penne Pasta With Spinach and Bacon recipe from Food.com.

Provided by AZPARZYCH

Categories     Penne

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

1 (12 ounce) package penne pasta
2 tablespoons olive oil, divided
6 slices bacon, chopped
2 tablespoons garlic, minced
1 (14 1/2 ounce) can diced tomatoes
1 bunch fresh spinach, rinsed and torn into bite-size pieces

Steps:

  • Bring a large pot of lightly salted water to a boil.
  • Add the penne pasta, and cook until tender, 8 to 10 minutes
  • Heat 1 tablespoon of olive oil in a skillet over medium heat.
  • Place bacon in the skillet, and cook until browned and crisp.
  • Add garlic, and cook for about 1 minute.
  • Stir in the tomatoes, and cook until heated through.
  • Place the spinach into a colander, and drain the hot pasta over it so it is wilted.
  • Transfer to a large serving bowl, and toss with the remaining olive oil, and the bacon and tomato mixture.

PENNE WITH BACON, SPINACH, ASPARAGUS AND MUSHROOMS



Penne With Bacon, Spinach, Asparagus and Mushrooms image

Quick, easy and special enough for company.

Provided by Thea Pappalardo

Categories     Pasta

Number Of Ingredients 11

8 oz penne (uncooked)
2 slice bacon
1/2 c onion, chopped
1 lb asparagus, sliced into 1" pieces
1 c chicken broth
6 oz baby spinach
1/2 c mushrooms, sliced
1/4 c white wine
1/2 can(s) reserved pasta water
1/2 c shredded parmesan, divided
1/2 tsp black pepper

Steps:

  • 1. Cook pasta according to package directions. Drain, reserving 1/2 cup of cooking water.
  • 2. Cook bacon until crisp and crumble. Add onion and mushrooms to bacon drippings and saute one minute. Add asparagus wine and broth and simmer five minutes, until asparagus is crisp-tender. Add pasta, spinach, 1/4 cup cheese and pepper. Toss and sprinkle with remaining cheese and bacon.

PORTOBELLO PENNE PASTA CASSEROLE



Portobello Penne Pasta Casserole image

Portabello mushrooms, spinach, cheeses and penne combine to make a delicious casserole dish - perfect for family dinners or a party.

Provided by chmadden

Categories     Main Dish Recipes     Casserole Recipes     Vegetable

Time 45m

Yield 8

Number Of Ingredients 11

1 (8 ounce) package uncooked penne pasta
2 tablespoons vegetable oil
½ pound portobello mushrooms, thinly sliced
½ cup margarine
¼ cup all-purpose flour
1 large clove garlic, minced
½ teaspoon dried basil
2 cups milk
2 cups shredded mozzarella cheese
1 (10 ounce) package frozen chopped spinach, thawed
¼ cup soy sauce

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  • Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
  • Heat the oil in a saucepan over medium heat. Stir in the mushrooms, cook 1 minute, and set aside. Melt margarine in the saucepan. Mix in flour, garlic, and basil. Gradually mix in milk until thickened. Stir in 1 cup cheese until melted. Remove saucepan from heat, and mix in cooked pasta, mushrooms, spinach, and soy sauce. Transfer to the prepared baking dish, and top with remaining cheese.
  • Bake 20 minutes in the preheated oven, until bubbly and lightly brown.

Nutrition Facts : Calories 380.4 calories, Carbohydrate 32.1 g, Cholesterol 23 mg, Fat 21.3 g, Fiber 2.9 g, Protein 16 g, SaturatedFat 6.3 g, Sodium 811.1 mg, Sugar 4.6 g

MUSHROOM PENNE BAKE



Mushroom Penne Bake image

This is an easy, hearty and delicious meal for a chilly evening! Its cheesy goodness will have you going in for seconds. Serve with salad and garlic bread. -Sue Aschemeier, Defiance, Ohio

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 10

1 package (12 ounces) whole wheat penne pasta
1 tablespoon olive oil
1 pound sliced baby portobello mushrooms
2 garlic cloves, minced
1 jar (24 ounces) marinara sauce
1 teaspoon Italian seasoning
1/2 teaspoon salt
2 cups reduced-fat ricotta cheese
1 cup shredded part-skim mozzarella cheese, divided
1/2 cup grated Parmesan cheese

Steps:

  • Preheat oven to 350°. In a 6-qt. stockpot, cook pasta according to package directions. Drain and return to pot; cool slightly., In a large skillet, heat oil over medium-high heat; saute mushrooms until tender, 4-6 minutes. Add garlic; cook 1 minute. Stir in marinara sauce and seasonings. Spread half the mixture into a 13x9-in. baking dish coated with cooking spray., Stir ricotta cheese and 1/2 cup mozzarella cheese into pasta; spoon over mushroom mixture. Spread with remaining mushroom mixture., Sprinkle with remaining mozzarella cheese and Parmesan cheese. Bake, uncovered, until bubbly, 25-30 minutes.

Nutrition Facts : Calories 353 calories, Fat 11g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 748mg sodium, Carbohydrate 44g carbohydrate (10g sugars, Fiber 7g fiber), Protein 20g protein. Diabetic Exchanges

BAKED PENNE WITH MUSHROOMS, BACON AND SPINACH



Baked Penne with Mushrooms, Bacon and Spinach image

Easy, creamy, savory and veggie-packed, this rich, delicious dish is affordable without tasting like it! And it's ready in just over an hour. See how to make it.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 6

Number Of Ingredients 10

8 oz uncooked penne pasta
1 1/2 cups whipping cream
4 slices bacon, chopped
2 cups sliced onions
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (8 oz) sliced fresh mushrooms (about 3 cups)
1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
1/2 cup shredded Parmesan cheese (2 oz)
1 cup shredded mozzarella cheese (4 oz)

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • Cook pasta as directed on package. Reserve 1/2 cup pasta cooking water. Drain pasta; return to stockpot. Add cream; toss. Set aside.
  • Spray 12-inch sauté pan or skillet with cooking spray; heat over medium heat. Add bacon; cook until crisp. With slotted spoon, remove bacon from pan to plate; set aside.
  • Add onions, salt and pepper to bacon drippings in pan; cook and stir 4 to 7 minutes or until translucent. Add mushrooms; cook 6 to 10 minutes longer or until browned and liquid evaporates. Add spinach and reserved pasta cooking water; cook and stir 1 minute.
  • Pour mushroom mixture over pasta; toss to coat. Pour into baking dish. Top evenly with both cheeses. Cover dish tightly with foil.
  • Bake 20 minutes. Remove foil; top with reserved bacon. Bake uncovered 5 minutes longer.

Nutrition Facts : Calories 530, Carbohydrate 41 g, Cholesterol 105 mg, Fat 5, Fiber 3 g, Protein 20 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 850 mg, Sugar 4 g, TransFat 1 g

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