Tuesday, October 21, 2008

Four Cheese Pasta

I just adore this recipe because it is a one dish wonder. I like to add grilled chicken but it is just as filling without. Since it is first boiled then baked be careful not to over cook but don't worry about it too much penne is really easy plus you just pop it in the oven for a little bit to melt the cheese. When switching out noodle types on recipes try to stay close to the family like penne and bowtie are pretty easy to switch as is spaghetti and fettuccine. To keep your pasta warm heat your serving bowl in the oven. I like to eat my pasta in a bowl that way you can use the sides to turn the noodles on my fork.

6 slices of bacon
½ small onion, chopped
2 minced garlic cloves
3 C chicken broth
1 C heavy cream
1 lbs penne
ground black pepper
½ C grated Parmesan cheese
1 C can peas
1 C shredded Italian 4-cheese blend
1. Adjust oven rack to upper-middle position and heat oven to 500 degrees. Cook bacon in a dutch oven. Once crispy remove and place on paper towels. Add onion and garlic to the bacon grease and cook until the onion is soft.
2. Break the bacon into pieces. Add broth, bacon, cream, pasta, and ½ teaspoon of salt; cover and bring to a boil. Once boiling reduce heat to medium low and simmer, stir frequently.
3. Once pasta is tender about 15 minutes take off heat. Stir in Parmesan, shredded cheese, and peas. Season with salt and pepper. Bake for about 5 minutes.