CANADIAN BACON AND MOZZARELLA PENNE PASTA RECIPE
Loaded with juicy Canadian bacon, gooey mozzarella, and coated in a luscious tomato sauce; this penne pasta makes a rich and belly-filling meal!
Provided by Sara Hunt
Categories Pasta Recipes
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- In a small bowl, combine the mozzarella, garlic, 1 1/2 tablespoons of the oil, 1/4 teaspoon of the salt, 1/4 teaspoon red-pepper flakes and the parsley
- In a large saucepan, heat the remaining 1 tablespoon oil over moderately low heat
- Cook the onion, stirring occasionally, until translucent, about 5 minutes
- Add the tomatoes, water, the remaining 1/2 teaspoon salt and a pinch of red-pepper flakes
- Reduce the heat and simmer, covered, for 15 minutes
- In a large pot of boiling, salted water, cook the pasta until just done, about 13 minutes
- Reserve 1/4 cup of the pasta-cooking water
- Drain
- Toss the pasta with the tomato sauce, mozzarella mixture and Canadian bacon
- If the sauce seems too thick, add some of the reserved pasta-cooking water
- Wine Recommendation: A crisp red based on the barbera grape will be heavenly with this spicy, tomatoey sauce
- Wine Recommendation: A crisp red based on the barbera grape will be heavenly with this spicy, tomatoey sauce
Nutrition Facts : Carbohydrate 69.77g, Cholesterol 72.01mg, Fat 24.12g, Fiber 3.83g, Protein 35.98g, SaturatedFat 9.40g, ServingSize 4.00, Sodium 788.36mg, Sugar 0.00, UnsaturatedFat 10.69g
CANADIAN BACON AND MOZZARELLA PENNE
Make and share this Canadian Bacon and Mozzarella Penne recipe from Food.com.
Provided by kzbhansen
Categories Penne
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, combine the mozzarella, garlic, 1 1/2 tablespoons of the oil, 1/4 teaspoon of the salt, 1/4 teaspoon red-pepper flakes, and the parsley.
- In a large saucepan, heat the remaining 1 tablespoon oil over moderately low heat. Cook the onion, stirring occasionally, until.
- translucent, about 5 minutes. Add the tomatoes, water, the remaining 1/2.
- teaspoon salt, and a pinch of red- pepper flakes. Reduce the heat and.
- simmer, covered, for 15 minutes.
- In a large pot of boiling, salted water, cook the pasta until just done, Reserve 1/4 cup of the pasta-cooking water.
- Drain.
- Toss the pasta with the tomato sauce, mozzarella mixture, and Canadian bacon.
- If the sauce seems too thick, add some of the reserved pasta-cooking water.
Nutrition Facts : Calories 782.9, Fat 27.8, SaturatedFat 10.3, Cholesterol 73.2, Sodium 1739.1, Carbohydrate 102, Fiber 14.9, Sugar 1.4, Protein 34.9
BACON AND PARMESAN PENNE PASTA
This pasta recipe is so easy to make and so flavorful, you will want to make it part of your regular dinner routine. It is a great option for bacon lovers, and those who want something other than red sauce on their pasta.
Provided by SusieQ
Categories Side Dish
Time 30m
Yield 8
Number Of Ingredients 5
Steps:
- Place the chopped bacon and onion in a skillet over medium heat, and cook and stir until the bacon is crisp and the onion is beginning to brown, about 10 minutes.
- While the bacon and onion are cooking, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until cooked through, but is still firm to the bite, about 11 minutes. Drain pasta, transfer to a large serving bowl, and stir in the olive oil to coat the pasta.
- Drain the bacon grease from the skillet, leaving a couple of tablespoons or to taste. Stir the cooked bacon mixture into the pasta, and sprinkle the Parmesan cheese over the pasta. Stir to mix in the cheese, and serve.
Nutrition Facts : Calories 411.6 calories, Carbohydrate 45.5 g, Cholesterol 24.9 mg, Fat 17.3 g, Fiber 2.8 g, Protein 17.2 g, SaturatedFat 4.6 g, Sodium 508.8 mg, Sugar 1.4 g
CANADIAN BACON AND MOZZARELLA PENNE
Hot red-pepper flakes offer a pleasant contrast to mild mozzarella and salty Canadian bacon. To turn this into a satisfying vegetarian pasta, just leave out the bacon.
Categories penne Bacon and mozzarella canadian
Yield 4
Number Of Ingredients 11
Steps:
- In a small bowl, combine the mozzarella, garlic, 1 1/2 tablespoons of the oil, 1/4 teaspoon of the salt, 1/4 teaspoon red-pepper flakes and the parsley.
- In a large saucepan, heat the remaining 1 tablespoon oil over moderately low heat. Cook the onion, stirring occasionally, until translucent, about 5 minutes. Add the tomatoes, water, the remaining 1/2 teaspoon salt and a pinch of red-pepper flakes. Reduce the heat and simmer, covered, for 15 minutes.
- In a large pot of boiling, salted water, cook the pasta until just done, about 13 minutes. Reserve 1/4 cup of the pasta-cooking water. Drain. Toss the pasta with the tomato sauce, mozzarella mixture and Canadian bacon. If the sauce seems too thick, add some of the reserved pasta-cooking water.
- Wine Recommendation: A crisp red based on the barbera grape will be heavenly with this spicy, tomatoey sauce.
CANADIAN BACON AND CHICKEN PASTA BAKE
Make and share this Canadian Bacon And Chicken Pasta Bake recipe from Food.com.
Provided by Gingerbear
Categories One Dish Meal
Time 1h5m
Yield 9 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 249.5, Fat 7, SaturatedFat 2.1, Cholesterol 43.5, Sodium 493.3, Carbohydrate 26.6, Fiber 2.6, Sugar 4.4, Protein 20.1
CANADIAN BACON
Haven't tried this one yet, but hopefully soon. Been almost 3 years finally tried it and if I could give this recipe a 5 star rating I would.
Provided by salvador1709
Categories Pork
Time P3DT8m
Yield 3 lbs
Number Of Ingredients 3
Steps:
- Curing:.
- Trim fat from pork loin.
- Mix Morton Tender Quick and sugar.
- Rub mixture into the loin.
- Place loin in "food grade" plastic bag; tie open end.
- Refrigerate and allow to cure for 3-5 days. Remove from cure.
- Soak loin in cool water for 30 minutes; pat dry.
- Refrigerate uncovered to dry slightly before cooking.
- Cooking:.
- Cut into 1/8 inch thick slices. Preheat skillet; brush with oil. Fry over low heat, turning to brown evenly, about 8 - 10 minutes.
Nutrition Facts : Calories 914.4, Fat 57.1, SaturatedFat 19.8, Cholesterol 285.8, Sodium 226.8, Carbohydrate 4.2, Sugar 4.2, Protein 89.5
CANADIAN BACON, MOZZARELLA, PINEAPPLE, AND PEPPERONCINI PIZZA
Make and share this Canadian Bacon, Mozzarella, Pineapple, and Pepperoncini Pizza recipe from Food.com.
Provided by ratherbeswimmin
Categories Cheese
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Position oven rack in the center of the oven and place a baking stone on the rack; preheat oven to 500°.
- Remove crust from package and place on pizza peel.
- Sprinkle cheese evenly over pizza crust, leaving a 1-inch border.
- Scatter green onions over the cheese; arrange bacon in a single layer over the top.
- Evenly distribute pineapple over the bacon.
- Transfer pizza to baking stone in oven; bake about 10 minutes, until crust is crisp and a deep golden brown and the cheese is golden.
- Scatter the pepperoncini over the pizza; slice into wedges and serve.
Nutrition Facts : Calories 296.2, Fat 14.8, SaturatedFat 8, Cholesterol 58.4, Sodium 3322.2, Carbohydrate 22.6, Fiber 3.6, Sugar 16.3, Protein 20.7
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