Baked Four-Cheese Pasta
"This is out of a American's Test Kitchen magazine. Any of the commercially available shredded Italian cheese blends, from 3 cheese to 7 cheese, can be used here."
Categories: Comfort Food, Dinner, Main Dish, Casseroles, Pork, Bacon, Dairy, Cheese, Parmesan, Pasta, Penne, Italian, Budget-Friendly, No Refrigeration, Quick Meals, Fall/Autumn, Weeknight Meals, Oven Bake more
Recipe: #25674 February 17, 2017
- Serving Size: 1 (391.4 g)
- Calories 616.9
- Total Fat - 24.4 g
- Saturated Fat - 13.2 g
- Cholesterol - 73.6 mg
- Sodium - 1157.6 mg
- Total Carbohydrate - 77.2 g
- Dietary Fiber - 11.6 g
- Sugars - 3.3 g
- Protein - 24.7 g
- Calcium - 429.9 mg
- Iron - 1.8 mg
- Vitamin C - 16.4 mg
- Thiamin - 0.4 mg
Adjust oven rack to upper-middle position and heat oven to 500°F.
Cook bacon, onion, and garlic in a large nonstick skillet over medium-high heat until onion is softened, about 5 minutes.
Add broth, cream, pasta, and 1/2 teaspoon salt; cover and bring to boil.
Once boiling, reduce heat to medium-low and simmer, stirring frequently, until pasta is tender, about 15 minutes.
Off heat, stir in Parmesan and peas and season with salt and pepper.
Transfer to 2-quart casserole dish and sprinkle with shredded cheese.
Bake until cheese is melted and spotty brown, about 5 minutes.
Tips & Variations
No special items needed.