Blt Pasta Bake Bacon Leeks And Tomatoes Food

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PASTA AND BLT BAKE



Pasta and BLT Bake image

Add bacon, kale and tomato sauce to this ricotta-topped penne dish as a nod to the BLT.

Provided by Food Network Kitchen

Time 1h30m

Yield 6

Number Of Ingredients 11

Kosher salt
8 ounces penne pasta
4 strips bacon
3 cloves garlic, thinly sliced
One 28-ounce can whole peeled tomatoes, crushed by hand, with juices
5 ounces baby kale
1/4 teaspoon crushed red pepper
4 to 5 fresh basil leaves, plus more for garnish, optional
8 ounces part-skim mozzarella, cut into 1/2-inch cubes
1/2 cup ricotta
1/4 cup freshly grated Parmesan

Steps:

  • Preheat the oven to 400 degrees F. Bring a large pot of salted water to a boil.
  • Cook the pasta according to the package directions. Reserve 1/2 cup of the pasta water, then drain the pasta. Set aside.
  • Meanwhile, lay the bacon in a large ovenproof skillet and cook over medium heat, turning once, until brown and slightly crispy, 4 to 5 minutes per side. Remove the skillet from the heat, transfer the bacon to a paper-towel-lined plate to drain and pour off all but 1 tablespoon of the drippings. Break up the bacon into bite-size pieces.
  • Return the skillet to medium heat, add the garlic and cook, stirring frequently, until soft, about 1 minute. Add the tomatoes and juices, kale, crushed red pepper, basil, 1/2 teaspoon salt and the reserved pasta water. Bring to a simmer and cook until the sauce thickens and the kale wilts, 15 to 20 minutes. Add the cooked pasta and mozzarella to the sauce and stir to thoroughly coat.
  • Mix together the ricotta and Parmesan in a small bowl. Drop spoonfuls of the ricotta mixture on top of the pasta mixture. Sprinkle with the bacon pieces and bake until the cheese is melted and bubbly, 15 to 20 minutes. Let rest for a few minutes before serving. Garnish with additional basil if using.

CHEF JOHN'S BLT PASTA



Chef John's BLT Pasta image

If you can't decide whether to make a BLT sandwich or a pasta, now you can do both. The combination of bacon, lettuce, and tomato has a proven track record of deliciousness!

Provided by Chef John

Categories     Meat and Poultry Recipes     Pork

Time 40m

Yield 4

Number Of Ingredients 11

1 tablespoon olive oil
½ pound bacon, cut crosswise into 1-inch pieces
2 cloves garlic, minced
2 teaspoons lemon zest
⅔ cup creme fraiche
2 cups ditalini pasta
2 cups halved cherry tomatoes
4 cups baby arugula, coarsely chopped
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 tablespoon freshly shredded Parmesan cheese, or to taste

Steps:

  • Pour olive oil into a heavy skillet over medium heat, add bacon, and cook until almost crisp, 5 to 8 minutes. Turn off heat. Hold a paper towel with tongs and mop up excess bacon grease with the paper towel, leave about 2 teaspoons bacon grease in the skillet.
  • Stir minced garlic and lemon zest into bacon in the skillet and let cook in residual heat until fragrant, 2 to 3 minutes. Stir creme fraiche into bacon mixture.
  • Bring a large pot of salted water to a boil and stir in 2 cups of ditalini. Cook till tender, about 8 minutes. Drain and add pasta to the skillet. Stir pasta thoroughly into bacon and creme fraiche mixture.
  • Return skillet to medium heat. Add tomatoes; cook and stir until slightly softened, about 1 minute. Mix in arugula, stirring until wilted, about 30 seconds, and turn off heat.
  • Season with salt, black pepper, and cayenne pepper. Stir again and garnish with Parmesan cheese.

Nutrition Facts : Calories 502.1 calories, Carbohydrate 48.4 g, Cholesterol 75.5 mg, Fat 27.6 g, Fiber 3.1 g, Protein 17.3 g, SaturatedFat 12.9 g, Sodium 516.7 mg, Sugar 3.3 g

BLT PASTA



BLT Pasta image

All the flavors of your favorite BLT sandwich, from smoky bacon to fresh tomatoes, come together in this quick and easy one-pot pasta that will become a favorite summer weeknight dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 8

3 1/2 cups Progresso™ chicken broth
8 oz uncooked penne pasta (2 1/3 cups)
1/4 teaspoon black pepper
2 tablespoons butter
1 bag (5 oz) fresh baby spinach
1 1/2 cups grape or cherry tomatoes, halved
1 package (12 oz) applewood smoked bacon, cooked and coarsely chopped
Shredded Parmesan cheese, chopped fresh chives or chopped fresh basil leaves, if desired

Steps:

  • In 4-quart Dutch oven, heat chicken broth, pasta and black pepper to boiling over high heat. Reduce heat to medium; simmer uncovered 11 to 14 minutes, stirring occasionally, until pasta is al dente and most of liquid is absorbed.
  • Reduce heat to medium-low. Stir in butter until melted. Gradually add spinach, stirring constantly, until starting to wilt. Remove from heat; stir in tomatoes and bacon. Top with remaining ingredients.

Nutrition Facts : Calories 290, Carbohydrate 36 g, Cholesterol 25 mg, Fat 1, Fiber 3 g, Protein 13 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 3 g, TransFat 0 g

BLT PASTA BAKE: BACON, LEEKS, AND TOMATOES



BLT Pasta Bake: Bacon, Leeks, and Tomatoes image

Make and share this BLT Pasta Bake: Bacon, Leeks, and Tomatoes recipe from Food.com.

Provided by dicentra

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 16

coarse salt
1 lb elbow macaroni
1 tablespoon extra virgin olive oil
8 slices bacon, coarsely chopped
2 large leeks, trimmed of roots and dark green tops
coarse black pepper
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1/2 teaspoon cayenne pepper
1 teaspoon paprika
3 cups whole milk
1 cup chicken stock or 1 cup broth
3 1/2 cups grated gruyere cheese
1 tablespoon Dijon mustard
1 pint cherry tomatoes
3/4 cup plain breadcrumbs

Steps:

  • Place a pot of water on to boil for the pasta. When the water reaches a boil, add some salt and the pasta, and cook until al dente.
  • While the pasta cooks, heat a large skillet over medium heat. Add extra-virgin olive oil and chopped bacon and cook until crisp.
  • While bacon is cooking, split the trimmed leeks in half lengthwise, lay the leeks cut side down and thinly slice into half-moons. Fill a large bowl with water and mix the leeks into the water.
  • Allow the water to settle and the dirt and the grit to settle to the bottle of the bowl. Using your hands, draw the leeks from the water, taking care not to unsettle the dirt.
  • Drain the cleaned leeks on a kitchen towel, pat dry and, and then add to the pan with the bacon. Season the leeks with salt and pepper. Cook until leeks are tender, about 3 to 4 minutes.
  • To start the cheese sauce, heat a medium sauce pot over medium heat. Add the butter and melt, then add the flour, cayenne, and paprika and whisk together over the heat until the roux bubbles; cook for 1 minute more.
  • Whisk in the milk and stock and raise the heat a little. Bring the sauce to a quick boil and simmer to thicken, about 5 minutes.
  • Remove the sauce from the heat and whisk in 3 cups of the grated cheese and the mustard. Set aside.
  • Add the cherry tomatoes to the leeks and continue to cook for 2 minutes. Remove from the heat and reserve.
  • Preheat the broiler.
  • Drain the pasta and add it back to the pasta pot. Combine the reserved leek mixture and the cheese sauce with the pasta. Season with salt and pepper to taste.
  • Transfer the pasta to a baking dish. Combine the remaining ½ cup of grated cheese with the bread crumbs.
  • Top the pasta with the mixture. Place the dish under the broiler until the cheese melts and the bread crumbs are brown.

Nutrition Facts : Calories 1271.8, Fat 59.8, SaturatedFat 30.4, Cholesterol 157.8, Sodium 827.4, Carbohydrate 125.2, Fiber 6.8, Sugar 18.7, Protein 57.1

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