Broccoliandbaconpastabake Recipes

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CREAMY BROCCOLI-BACON BAKE



Creamy Broccoli-Bacon Bake image

Get cheesy with our Creamy Broccoli-Bacon Bake! In under an hour, you and your family can enjoy this Creamy Broccoli-Bacon Bake filled with deliciousness.

Provided by My Food and Family

Categories     Home

Time 45m

Yield 8 servings, 1/2 cup each

Number Of Ingredients 8

6 cups small broccoli florets
2 carrots, sliced
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
2 Tbsp. milk
1 tsp. garlic powder
2 green onions, sliced
3/4 cup KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA
4 slices OSCAR MAYER Fully Cooked Bacon, chopped

Steps:

  • Heat oven to 425°F.
  • Add broccoli and carrots to saucepan of boiling water; cook 2 to 3 min. or until crisp-tender. Drain, reserving 1/4 cup cooking water. Meanwhile, mix next 3 ingredients until blended.
  • Return cooked vegetables to saucepan. Add cream cheese mixture and onions; stir until vegetables are evenly coated with sauce, adding reserved cooking water if necessary for desired consistency.
  • Spoon into 2-qt. casserole sprayed with cooking spray; top with shredded cheese and bacon. Cover.
  • Bake 25 min. or until heated through, uncovering for the last 5 min.

Nutrition Facts : Calories 130, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 25 mg, Sodium 230 mg, Carbohydrate 6 g, Fiber 2 g, Sugar 3 g, Protein 8 g

CHEESY BACON PASTA BAKE WITH BROCCOLI CRUMBLE



Cheesy Bacon Pasta Bake with Broccoli Crumble image

Farfalle pasta, mixed with a creamy and savory sauce, is topped with a riced broccoli crumble and baked as a casserole for a quick, easy, and delicious dinner.

Provided by Diana71

Categories     Main Dish Recipes     Casserole Recipes     Vegetable

Time 55m

Yield 6

Number Of Ingredients 10

1 (12 ounce) package farfalle (bow tie) pasta
7 slices bacon
1 onion, diced
3 cloves garlic, minced
1 cup heavy cream
3 tablespoons butter, divided
1 cup shredded Gouda cheese
salt and ground black pepper to taste
½ cup panko bread crumbs
½ cup riced broccoli

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a casserole dish.
  • Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
  • Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving bacon grease in the skillet. Let bacon cool enough to handle, about 5 minutes; crumble and set aside. Drain cooked pasta and set aside.
  • Heat 2 tablespoons bacon grease in a medium saucepan over medium heat. Saute onion and garlic in the hot grease for 2 to 3 minutes. Add crumbled bacon, heavy cream, and 1 tablespoon butter; continue cooking until sauce becomes thick and creamy, 5 to 7 minutes. Mix in gouda cheese and stir until melted. Season with salt and pepper. Remove from heat and mix pasta into the cream sauce. Pour mixture into the prepared casserole dish.
  • Melt remaining 2 tablespoons butter in a medium, microwave-safe bowl in a microwave for 20 seconds. Mix in panko bread crumbs and riced broccoli; stir very well to coat in butter. Spread mixture on top of pasta.
  • Bake in the preheated oven for 15 minutes. Remove from the oven.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Continue to bake in the preheated oven until crumble is browned, about 5 minutes more.

Nutrition Facts : Calories 498 calories, Carbohydrate 51.1 g, Cholesterol 86.7 mg, Fat 27.8 g, Fiber 2.4 g, Protein 14.9 g, SaturatedFat 15.4 g, Sodium 417.3 mg, Sugar 2.9 g

BROCCOLI PASTA BAKE



Broccoli pasta bake image

A versatile pasta bake is a midweek staple and this recipe can even be made ahead and frozen for extra convenience

Provided by Good Food team

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 11

1l milk
2 garlic cloves , bashed
2 bay leaves
500g dried pasta
350g broccoli , in small florets
75g butter
75g plain flour
a little freshly grated nutmeg
1 tsp mustard powder
small bunch parsley , roughly chopped
200g cheese , grated (cheddar, Parmesan, Gruyère, or a mixture)

Steps:

  • Bring the milk, garlic and bay leaves to the boil in a small saucepan, then remove from the heat and leave to infuse. Cook the pasta to al dente following pack instructions (if you're freezing, cook for 1 min less), adding the broccoli for the final 2 mins. Drain.
  • Strain the milk into a jug. Heat the butter in the pan until foaming then stir in the flour for 1 min. Add the milk a little at a time, stirring or whisking constantly to remove any lumps. Bubble for 1-2 mins, stirring constantly until you have a thick, lump-free sauce.
  • Remove from the heat and stir in some nutmeg, the mustard powder, parsley, three-quarters of the cheese and seasoning. Combine with the pasta and broccoli and transfer to one large, or individual, heatproof dishes. Scatter over the remaining cheese and cool and freeze for up to three months, or heat the grill to high and cook for 2-3 mins until golden and bubbling. If frozen, defrost in the fridge overnight, then cook at 200C/180C fan/gas 6 for 30-40 mins until piping hot.

Nutrition Facts : Calories 667 calories, Fat 27 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 82 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 0.98 milligram of sodium

CHICKEN BACON BROCCOLI ALFREDO RECIPE BY TASTY



Chicken Bacon Broccoli Alfredo Recipe by Tasty image

Here's what you need: canola oil, boneless, skinless chicken breasts, salt, pepper, garlic, broccoli floret, milk, shredded parmesan cheese, fresh parsley, bacon, spaghetti

Provided by Tasty

Categories     Dinner

Time 30m

Yield 2 servings

Number Of Ingredients 11

2 tablespoons canola oil
2 boneless, skinless chicken breasts, diced
½ teaspoon salt
½ teaspoon pepper
2 cloves garlic, chopped
2 cups broccoli floret
2 cups milk
1 cup shredded parmesan cheese
¼ cup fresh parsley, chopped
4 strips bacon, cooked, crumbled
½ lb spaghetti, cooked

Steps:

  • Heat oil in a pot over medium-high heat.
  • Cook the chicken with the salt and pepper.
  • Add the garlic and broccoli, cooking for 1-2 minutes.
  • Add the milk, parmesan, parsley, and bacon, bringing to a boil.
  • Add the spaghetti, and toss until evenly coated and sauce sticks to the noodles.
  • Enjoy!

BROCCOLI AND BACON PASTA BAKE



Broccoli and Bacon Pasta Bake image

A delicious and tasy mid-week meal. Sourced from taste.com.au but I have used cheese sauce to bind it rather than their suggestion of 1 cup cream and 2 eggs beaten togetherTo me that sounded rather too rich and fat ladden.

Provided by Kiwi Kathy

Categories     Vegetable

Time 40m

Yield 6 , 6 serving(s)

Number Of Ingredients 8

300 g pasta shells
2 teaspoons olive oil
4 slices bacon, chopped
1 onion, small and chopped
350 g broccoli
1 cup peas, frozen
1 1/2 cups cheese sauce
50 g cheese, grated for garnish

Steps:

  • Preheat oven to 180C.
  • Cook pasta according to the directions on the packet. Drain and return to pan.
  • Heat the oil in a frying pan over a medium heat. Add the bacon and onion and cook until soft and lightly browned.
  • Break the broccoli into small florets. Cook the broccoli and peas in a steamer until tender.
  • Gently mix together the broccoli, bacon, onion, peas and cheese sauce. Spread into a 2 litre ovenproof dish . Sprinkle with cheese. Bake until golden. About 15 - 20 minutes.
  • Serve with mashed potatoes and a salad if desired.

BACON & BROCCOLI PASTA



Bacon & broccoli pasta image

A quick and tasty pasta dish that goes from pot to plate in just 20 minutes making it an ideal midweek meal

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 20m

Number Of Ingredients 5

500g pack shaped pasta (we used farfalle)
1 head broccoli , about 300g, cut into small florets
8 rashers smoked bacon , cut into large pieces
5 tbsp pesto
grated parmesan (or vegetarian alternative), to serve

Steps:

  • Bring a large pan of water to the boil and cook the pasta according to pack instructions. About 3 mins before the pasta is cooked, throw in the broccoli. When everything is done, drain, reserving about 100ml of the cooking water.
  • While the pasta is cooking, grill the bacon for 6-7 mins until crisp, then cut into bite-size pieces. Tip everything into the pasta pan, toss together well and loosen with a little of the cooking water, if needed. Sprinkle over the Parmesan and serve.

Nutrition Facts : Calories 655 calories, Fat 18 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 96 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 32 grams protein, Sodium 2.72 milligram of sodium

ONE-POT BACON BROCCOLI PASTA



One-Pot Bacon Broccoli Pasta image

This One-Pot Bacon Broccoli Pasta comes together in less than 20 minutes. It's a great easy Italian recipe to keep in your file.

Provided by Christy Denney

Categories     Main Course

Time 20m

Number Of Ingredients 9

4 strips of bacon (cut into chunks)
2 cloves garlic (minced)
2 cups dry rigatoni pasta ((or other small shape like penne))
2 cups heavy cream
1 1/2 cups low-sodium chicken broth
1/2 teaspoon salt ((and pepper to taste))
1/4 teaspoon crushed red pepper
2 cups broccoli florets
1/4 cup grated Parmesan cheese ((more for sprinkling on top))

Steps:

  • In a large saucepan, pot or Dutch oven, cook the bacon until crispy. Remove bacon from pan and drain on paper towels. Drain fat from the pot leaving about 1 tablespoon in the pot.
  • Add the garlic and sautee for about 30 seconds. Add the uncooked pasta, cream, chicken broth, salt (and pepper), and crushed red pepper. Stir. Bring to a boil then reduce to a simmer. Cover and cook for about 6 minutes making sure to stir once in a while and keep noodles covered in liquid.
  • Add the broccoli to the pot and cook another 5-7 minutes or until the broccoli is soft. Continue cooking until sauce is a little thicker. It will be thin and then thicken towards the end. Stir in the Parmesan and reserved bacon.
  • Serve immediately and top with additional Parmesan.

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