Rigatoni With Bacon Spinach And Two Cheeses Food

BACON AND SPINACH PASTA WITH PARMESAN

Steps:

• Cut the bacon across the strips into one-inch pieces. Sauté the bacon in a large skillet until it is brown and crispy (no extra fat needed). Remove the browned bacon to a bowl with a slotted spoon. Carefully pour the fat off into a separate bowl, leaving about one tablespoon in the skillet.
• While the bacon cooks, dice the onion. Once the bacon is removed and the fat is drained from the skillet, add the diced onions and sauté until they are soft and transparent. Allow the moisture from the onions to dissolve some of the browned bits off of the bottom of the skillet.
• Add two cups of chicken broth to the skillet and dissolve off any remaining browned bits of bacon drippings from the bottom of the skillet.
• Finally, add the uncooked pasta to the skillet, place a lid on top, and let the skillet come to a boil over high heat. Once it reaches a boil, give it a quick stir, turn the heat down to low, and let simmer for 10 minutes with the lid in place. Give the skillet a stir to loosen the pasta from the bottom every few minutes or so, replacing the lid quickly each time. After 10 minutes the pasta should be tender and most of the broth absorbed. There should be a little bit of thick, saucy broth remaining in the bottom of the skillet.
• Add the fresh spinach to the skillet and stir until it has wilted into the pasta. Turn off the heat, add the cooked bacon back to the skillet, sprinkle the Parmesan over top, stir to combine, and then serve.

RIGATONI WITH BACON, SPINACH AND TWO CHEESES

Steps:

• Cook bacon in heavy large skillet, over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels and drain. Pour off all but 3 tablespoons drippings from skillet. Add bell pepper and onion to skillet and saute until tender, about 4 minutes. Remove skillet from heat. Meanwhile, cook rigatoni in large pot of boiling salted water until tender but still firm to bite. Drain. Immediately return pasta to same pot. Add Fontina, Gorgonzola and butter and toss until cheeses and butter melt and coat pasta. Add spinach and brandy and toss over medium heat until spinach wilts, about 3 minutes. Gently mix in red bell pepper mixture and cooked bacon pieces. Season to taste with salt and pepper. Transfer pasta to large bowl. Sprinkle with walnuts and chives and serve. Printed in Bon Appetit April 1998 Typed and Busted by [email protected] 4/98 Recipe by: Frankie, Johnnie & Luigi Too - Dublin, CA Posted to MC-Recipe Digest by Carriej999 on Apr 3, 1998

CREAMY SPINACH & RIGATONI BAKE

Steps:

• Preheat oven to 375°. Cook rigatoni according to package directions., Meanwhile, in a large skillet, cook pancetta over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings; wipe skillet clean., In same pan, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour, salt and pepper until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Remove from heat. Stir in cheese blend until melted., Stir in artichokes, spinach and pancetta. Drain rigatoni; add to cheese sauce. Transfer to a greased 13x9-in. baking dish; sprinkle with Parmesan cheese., Bake, uncovered, until golden brown and bubbly, 20-25 minutes.

RIGATONI WITH SAUSAGE, SPINACH, AND GOAT CHEESE

Steps:

• Bring a large pot of salted water to a boil. Heat the oil in a large saute pan over medium-low heat. Add the onions and a pinch of salt and cook until translucent, about 4 minutes. Add the sausage and use a fork to crumble the sausage into the pan. Increase the heat to medium-high, and fully cook the sausage, adding some of the pasta water to deglaze the pan.
• Cook the rigatoni until just shy of al dente. Before draining, reserve about 1 cup of the cooking water.
• Add the pasta to the pan with the sausage, reserving the cooking liquid, and add the parsley. Add the spinach and tomatoes and cook, tossing, until the spinach has wilted. Add some of the reserved cooking liquid, if needed. Remove from the heat. Crumble the goat cheese with a fork and add it along with the Parmigiano-Reggiano. Add a bit more of the cooking liquid if needed and serve.

RIGATONI WITH BACON, SPINACH AND TWO CHEESES

Steps:

• Cook bacon in a heavy, large skillet over medium heat until crisp.
• Transfer bacon to paper towels and drain.
• Pour off all but 3 Tbsp.
• drippings from the pan.
• Add bell pepper and onion to the skillet and sauté until tender.
• Remove skillet from heat.
• Meanwhile, cook rigatoni in a large pot of salted boiling water until tender but firm.
• Drain and immediately return pasta to the same pot.
• Add the cheeses and butter until they melt and coat the pasta.
• Add spinach and brandy and toss over medium heat until the spinach wilts.
• Gently mix in the red bell pepper mixture and the bacon.
• Season to taste with salt and pepper.
• Garnish with walnuts and chives and serve immediately.

BAKED RICOTTA AND SPINACH RIGATONI

Steps:

• Preheat the oven to 350 degrees F.
• Cook rigatoni for 5 minutes in a pot of boiling, salted water. Drain and toss with 1 tablespoon olive oil. Set aside.
• To make the bechamel sauce:
• Melt the butter in a large saucepan over medium heat and add the shallots and garlic. Sweat the shallots and garlic for a few minutes until softened and but not colored. Add the flour and stir until a smooth paste forms. Gradually whisk in the wine and then the milk. Bring the mixture to a simmer, whisking constantly and cook until thickened, about 5 minutes. Season with nutmeg, salt, and pepper, to taste. Let cool slightly.
• Transfer cooled bechamel to a large mixing bowl and add the spinach, ricotta, and eggs. Mix in rigatoni and transfer to a greased 9 by13-inch baking dish. Top with grated mozzarella. Cover loosely with aluminum foil and bake for 40 minutes. Remove foil and bake an additional 20 minutes, or until cheese is lightly browned on top, the center is no longer runny, and the sides are bubbly.

RIGATONI AND CHEESE

Steps:

• In a saute pan, sweat the bacon to render the fat. Remove the bacon from the pan, then add the shallots to the fat to cook. When tender, add the porcini and cook 5 minutes. Add the bacon back in the pan. Add the chicken stock a little at a time. Season with salt and pepper and add butter. Cook until thick, about 3 minutes. Toss in bread crumbs and parsley and remove from heat. Check seasoning.
• To make the Mornay:
• Begin by scalding the milk. Turn heat to low and slowly whisk in the roux. Cook for 5 to 10 minutes over low heat. Season with salt and pepper and add grated cheese. Reserve sauce in baine marie.
• Preheat oven to 350 degrees F.
• To make the rigatoni, begin by cooking the rigatoni in well-salted water for 5 minutes. Shock quickly in ice water. Remove from ice water and keep tightly covered until ready to use. When the stuffing has cooled, put it in a piping bag and fill rigatoni, pressing ends clean.
• Place 4 rigatoni on a tray and spoon the sauce over to completely cover the pasta. Sprinkle with a little fresh bread crumbs and grated Parmesan. Bake for 5 minutes. Finish under broiler, if necessary.
• Plate on the cooking tray. Garnish with truffle shavings and Parmesan cheese.
• Melt the butter in a small pan. Whisk in the flour. Cook until the mixture bubbles. Remove from the heat.

RIGATONI WITH BACON, SPINACH, AND TWO CHEESES

Steps:

• COOK BACON IN HEAVY LARGE SKILLET OVER MEDIUM HIGH HEAT UNTIL CRISP. USING SLOTTED SPOON, TRANSFER BACON TO PAPER TOWELS AND DRAIN. POUR OFF ALL BUT 3 T DRIPPINGS FROM SKILLET. ADD BELL PEPPER AND ONION TO SKILLET AND SAUTE UNTIL TENDER, ABOUT 4 MIN. MEANWHILE, COOK RIGATONI IN LARGE POT OF BOILING SALTED WATER UNTIL TENDER BUT STILL FIRM TO BITE. DRAIN. IMMEDIATELY RETURN PASTA TO SAME POT. ADD FONTINA, GORGONZOLA, AND BUTTER AND TOSS UNTIL CHEESES AND BUTTER MELT AND COAT PASTA. ADD SPINACH AND BRANDY AND TOSS OVER MEDIUM HEAT UNTIL SPINACH WILTS ABOUT 3 MIN. GENTLY MIX IN PEPPER MIXTURE AND BACON. SEASON WITH SALT AND PEPPER. TRANSFER TO LARGE BOWL. SPRINKLE WITH WALNUTS AND CHIVES AND SERVE.

BAKED RIGATONI WITH SPINACH, RICOTTA, AND FONTINA

Steps:

• Heat the oven to 450 degrees F.
• Oil a 9-by-13-inch baking dish.
• In a large pot of boiling, salted water, cook the rigatoni until almost done, about 12 minutes.
• Drain.
• Put the pasta in the prepared baking dish and toss with 1 tablespoon of the oil.
• Meanwhile, squeeze as much of the water as possible from the spinach.
• Put the spinach in a food processor and puree with the ricotta, 3 tablespoons of the Parmesan, the nutmeg, salt, and pepper.
• Stir in half the fontina.
• Stir the spinach mixture into the pasta.
• Top with the remaining fontina and Parmesan.
• Drizzle the remaining 2 tablespoons oil over the top.
• Bake the pasta until the top is golden brown, 15 to 20 minutes.
• VARIATION:.
• You can substitute another chunky pasta, such as penne rigate, penne, ziti, or fusilli. Boil all of these one or two minutes less.

GNOCCHI WITH TWO CHEESES & BACON

Steps:

• Put a pan of salted water on to boil for the gnocchi. Meanwhile, slice the spring onions and blue cheese. Spoon the mascarpone into a large deep frying pan. Add the blue cheese and spring onions and leave to melt over a medium heat.
• Stir the mascarpone mixture. Tip the gnocchi into the boiling water and cook for about 3 minutes, until they rise to the surface.
• Add the spinach in large handfuls to the cheese mixture and stir until just wilted. Crumble in half the bacon. Skim the gnocchi from the pan with a draining spoon, stir into the cheese mixture, then crumble over the remaining bacon. Serve with salad and crusty bread.