Blt Pasta Bake Bacon Leeks And Tomatoes Recipes

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BLT PASTA BAKE: BACON, LEEKS, AND TOMATOES



BLT Pasta Bake: Bacon, Leeks, and Tomatoes image

Make and share this BLT Pasta Bake: Bacon, Leeks, and Tomatoes recipe from Food.com.

Provided by dicentra

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 16

coarse salt
1 lb elbow macaroni
1 tablespoon extra virgin olive oil
8 slices bacon, coarsely chopped
2 large leeks, trimmed of roots and dark green tops
coarse black pepper
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1/2 teaspoon cayenne pepper
1 teaspoon paprika
3 cups whole milk
1 cup chicken stock or 1 cup broth
3 1/2 cups grated gruyere cheese
1 tablespoon Dijon mustard
1 pint cherry tomatoes
3/4 cup plain breadcrumbs

Steps:

  • Place a pot of water on to boil for the pasta. When the water reaches a boil, add some salt and the pasta, and cook until al dente.
  • While the pasta cooks, heat a large skillet over medium heat. Add extra-virgin olive oil and chopped bacon and cook until crisp.
  • While bacon is cooking, split the trimmed leeks in half lengthwise, lay the leeks cut side down and thinly slice into half-moons. Fill a large bowl with water and mix the leeks into the water.
  • Allow the water to settle and the dirt and the grit to settle to the bottle of the bowl. Using your hands, draw the leeks from the water, taking care not to unsettle the dirt.
  • Drain the cleaned leeks on a kitchen towel, pat dry and, and then add to the pan with the bacon. Season the leeks with salt and pepper. Cook until leeks are tender, about 3 to 4 minutes.
  • To start the cheese sauce, heat a medium sauce pot over medium heat. Add the butter and melt, then add the flour, cayenne, and paprika and whisk together over the heat until the roux bubbles; cook for 1 minute more.
  • Whisk in the milk and stock and raise the heat a little. Bring the sauce to a quick boil and simmer to thicken, about 5 minutes.
  • Remove the sauce from the heat and whisk in 3 cups of the grated cheese and the mustard. Set aside.
  • Add the cherry tomatoes to the leeks and continue to cook for 2 minutes. Remove from the heat and reserve.
  • Preheat the broiler.
  • Drain the pasta and add it back to the pasta pot. Combine the reserved leek mixture and the cheese sauce with the pasta. Season with salt and pepper to taste.
  • Transfer the pasta to a baking dish. Combine the remaining ½ cup of grated cheese with the bread crumbs.
  • Top the pasta with the mixture. Place the dish under the broiler until the cheese melts and the bread crumbs are brown.

Nutrition Facts : Calories 1271.8, Fat 59.8, SaturatedFat 30.4, Cholesterol 157.8, Sodium 827.4, Carbohydrate 125.2, Fiber 6.8, Sugar 18.7, Protein 57.1

BLT PASTA



BLT Pasta image

When another summer tomato sandwich just won't do, try this BLT pasta instead. This clever twist on the classic sandwich substitutes spicy arugula for lettuce and in-season cherry tomatoes for heirlooms, which cook in bacon fat and produce a silky, smoky sauce. If baby arugula is out of reach, baby spinach, watercress or Swiss chard would work well in its place. Serve with a raw, shaved zucchini salad tossed with lemon juice, olive oil and mint.

Provided by Colu Henry

Categories     dinner, lunch, weekday, weeknight, pastas, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 7

1 pound paccheri pasta or other tubelike shape, such as penne or rigatoni
8 ounces bacon, diced into 1/2-inch pieces
1 pound cherry tomatoes, halved
Kosher salt and black pepper
5 ounces baby arugula
1/2 cup grated Pecorino Romano, plus more for serving
Flaky salt, for serving (optional)

Steps:

  • Bring a large pot of well-salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Add pasta and cook until it is just under al dente, 1 minute less than package directions. Reserve 1 cup of the pasta cooking water, and drain the pasta.
  • Meanwhile, make the sauce: Place the bacon in a large skillet and cook over medium-low heat until crisp, stirring occasionally to make sure it does not burn, about 8 minutes. Remove with a slotted spoon and set aside on a plate lined with paper towels. Turn heat to medium and add the tomatoes to the skillet, tossing them to coat in the bacon fat. Season with salt and pepper. As the moisture from the tomatoes releases, scrape any browned bits that have accumulated at the bottom of the pan (add a few tablespoons of the pasta water if you need to) and continue to cook until the tomatoes begin to fall apart, about 5 to 7 minutes more. Add half the cooked bacon back to the skillet and toss to combine.
  • Increase the heat to medium-high and add the pasta directly to the skillet tossing to coat with the sauce. Add the arugula and 1/4 cup of the pasta water and carefully toss (you'll have a very full pan) until the arugula wilts. Add the cheese and an additional 1/4 cup pasta water and toss together until the cheese emulsifies and the pasta is glossy with sauce. If needed, add another 1/4 cup pasta water to loosen the sauce.
  • Serve in bowls and top with remaining bacon. Pass the grated Pecorino Romano at the table and season with flaky salt, if desired.

Nutrition Facts : @context http, Calories 502, UnsaturatedFat 11 grams, Carbohydrate 62 grams, Fat 19 grams, Fiber 4 grams, Protein 19 grams, SaturatedFat 7 grams, Sodium 522 milligrams, Sugar 5 grams, TransFat 0 grams

BLT PASTA BAKE: BACON, LEEKS, AND TOMATOES



BLT Pasta Bake: Bacon, Leeks, and Tomatoes image

Serve as is or with a simple green salad.

Yield 4 servings

Number Of Ingredients 16

Coarse salt
1 pound elbow macaroni or cavatappi (corkscrew-shaped pasta)
1 tablespoon extra-virgin olive oil (EVOO)
8 slices bacon, coarsely chopped
2 large leeks, trimmed of roots and dark green tops
Coarse black pepper
3 tablespoons unsalted butter
3 tablespoons all-purpose flour (3 palmfuls)
1/2 teaspoon cayenne pepper
1 teaspoon paprika
3 cups whole milk
1 cup chicken stock or broth
3 1/2 cups grated Gruyère cheese
1 tablespoon Dijon mustard
1 pint cherry tomatoes
3/4 cup plain bread crumbs

Steps:

  • Place a pot of water on to boil for the pasta. When the water reaches a boil, add some salt and the pasta and cook until al dente.
  • While the pasta cooks, heat a large skillet over medium heat. Add the EVOO and chopped bacon and cook until crisp. While the bacon is cooking, split the trimmed leeks in half lengthwise, lay the leeks cut side down, and thinly slice into half-moons. Fill a large bowl with water and mix the leeks into the water. Allow the water to settle and the dirt and grit to settle on the bottom of the bowl. Using your hands, draw the leeks from the water, taking care to not unsettle the dirt. Drain the cleaned leeks on a kitchen towel, pat dry, and then add to the pan with the bacon. Season the leeks with salt and pepper. Cook the leeks until tender, about 3 to 4 minutes.
  • To start the cheese sauce, heat a medium sauce pot over medium heat. Add the butter and melt, then addthe flour, cayenne, and paprika and whisk together over the heat until the roux bubbles; cook for 1 minute more. Whisk in the milk and stock and raise the heat a little. Bring the sauce to a quick boil and simmer to thicken, about 5 minutes. Remove the sauce from the heat and whisk in 3 cups of the grated cheese and the mustard. Set aside
  • Add the cherry tomatoes to the leeks and continue to cook for 2 minutes. Remove from the heat and reserve.
  • Preheat the broiler.
  • Drain the pasta and add it back to the pasta pot. Combine the reserved leek mixture and the cheese sauce with the pasta. Season with salt and pepper to taste.
  • Transfer the pasta to a baking dish. Combine the remaining 1/2 cup of grated cheese with the bread crumbs. Top the pasta with the mixture. Place the dish under the broiler until the cheese melts and the bread crumbs are brown.

CHEF JOHN'S BLT PASTA



Chef John's BLT Pasta image

If you can't decide whether to make a BLT sandwich or a pasta, now you can do both. The combination of bacon, lettuce, and tomato has a proven track record of deliciousness!

Provided by Chef John

Categories     Meat and Poultry Recipes     Pork

Time 40m

Yield 4

Number Of Ingredients 11

1 tablespoon olive oil
½ pound bacon, cut crosswise into 1-inch pieces
2 cloves garlic, minced
2 teaspoons lemon zest
⅔ cup creme fraiche
2 cups ditalini pasta
2 cups halved cherry tomatoes
4 cups baby arugula, coarsely chopped
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 tablespoon freshly shredded Parmesan cheese, or to taste

Steps:

  • Pour olive oil into a heavy skillet over medium heat, add bacon, and cook until almost crisp, 5 to 8 minutes. Turn off heat. Hold a paper towel with tongs and mop up excess bacon grease with the paper towel, leave about 2 teaspoons bacon grease in the skillet.
  • Stir minced garlic and lemon zest into bacon in the skillet and let cook in residual heat until fragrant, 2 to 3 minutes. Stir creme fraiche into bacon mixture.
  • Bring a large pot of salted water to a boil and stir in 2 cups of ditalini. Cook till tender, about 8 minutes. Drain and add pasta to the skillet. Stir pasta thoroughly into bacon and creme fraiche mixture.
  • Return skillet to medium heat. Add tomatoes; cook and stir until slightly softened, about 1 minute. Mix in arugula, stirring until wilted, about 30 seconds, and turn off heat.
  • Season with salt, black pepper, and cayenne pepper. Stir again and garnish with Parmesan cheese.

Nutrition Facts : Calories 502.1 calories, Carbohydrate 48.4 g, Cholesterol 75.5 mg, Fat 27.6 g, Fiber 3.1 g, Protein 17.3 g, SaturatedFat 12.9 g, Sodium 516.7 mg, Sugar 3.3 g

PASTA AND BLT BAKE



Pasta and BLT Bake image

Add bacon, kale and tomato sauce to this ricotta-topped penne dish as a nod to the BLT.

Provided by Food Network Kitchen

Time 1h30m

Yield 6

Number Of Ingredients 11

Kosher salt
8 ounces penne pasta
4 strips bacon
3 cloves garlic, thinly sliced
One 28-ounce can whole peeled tomatoes, crushed by hand, with juices
5 ounces baby kale
1/4 teaspoon crushed red pepper
4 to 5 fresh basil leaves, plus more for garnish, optional
8 ounces part-skim mozzarella, cut into 1/2-inch cubes
1/2 cup ricotta
1/4 cup freshly grated Parmesan

Steps:

  • Preheat the oven to 400 degrees F. Bring a large pot of salted water to a boil.
  • Cook the pasta according to the package directions. Reserve 1/2 cup of the pasta water, then drain the pasta. Set aside.
  • Meanwhile, lay the bacon in a large ovenproof skillet and cook over medium heat, turning once, until brown and slightly crispy, 4 to 5 minutes per side. Remove the skillet from the heat, transfer the bacon to a paper-towel-lined plate to drain and pour off all but 1 tablespoon of the drippings. Break up the bacon into bite-size pieces.
  • Return the skillet to medium heat, add the garlic and cook, stirring frequently, until soft, about 1 minute. Add the tomatoes and juices, kale, crushed red pepper, basil, 1/2 teaspoon salt and the reserved pasta water. Bring to a simmer and cook until the sauce thickens and the kale wilts, 15 to 20 minutes. Add the cooked pasta and mozzarella to the sauce and stir to thoroughly coat.
  • Mix together the ricotta and Parmesan in a small bowl. Drop spoonfuls of the ricotta mixture on top of the pasta mixture. Sprinkle with the bacon pieces and bake until the cheese is melted and bubbly, 15 to 20 minutes. Let rest for a few minutes before serving. Garnish with additional basil if using.

BLT SKILLET



BLT Skillet image

This quick weeknight meal reminds me of a BLT, with its chunks of bacon and tomato. The whole wheat linguine gives the skillet dish extra flavor and texture. -Edrie O'Brien, Denver, Colorado

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 9

4 ounces uncooked whole wheat linguine
4 bacon strips, cut into 1-1/2-inch pieces
1 plum tomato, cut into 1-inch pieces
1 garlic clove, minced
1-1/2 teaspoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons grated Parmesan cheese
1 tablespoon minced fresh parsley

Steps:

  • Cook linguine according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 teaspoon drippings., In the drippings, saute tomato and garlic for 1-2 minutes or until heated through. Stir in the bacon, lemon juice, salt and pepper. , Drain linguine; add to the skillet. Sprinkle with cheese and parsley; toss to coat.

Nutrition Facts : Calories 314 calories, Fat 11g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 682mg sodium, Carbohydrate 46g carbohydrate (2g sugars, Fiber 7g fiber), Protein 14g protein.

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