February 17, 2017
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
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"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."
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.
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Delicious -- I also think this recipe is a very adaptable recipe using whatever pasta, cheese and veggies are on hand. I used elbow macaroni, frozen corn, parmesan and other cheese that was in the fridge. By changing the ingredients slightly there is a whole different taste to this casserole which by the way went over very well at our house. And it also makes a lot which also goes over well. Thanks for sharing!
Truly delicious. We enjoyed this pasta dish very much. Nice flavor and a lovely texture, the sauce coated the pasta beautifully. Served with baked chicken and candied cherry tomatoes for a truly wonderful meal. I was out of peas so I substituted with corn niblets, they were great in the dish. Thanks for sharing. Made FYC tag game.