Quick Four Cheese Pasta With Bacon And Peas Recipes

PASTA WITH BACON AND PEAS

Steps:

• Place ricotta, parmesan, butter, salt and pepper in a large bowl. set aside. Fry bacon in skillet til crisp. Transfer bacon to paper plate to drain, crumbling once cooled. Reserve pan and bacon grease.
• To the bacon pan, add onion and cook about 3 minutes. Add garlic and cook 1 more minute. Transfer onion mixture to cheese mixture.
• Meanwhile, cook pasta in boiling water. When it is just 1 minute till done, add peas to water.
• Reserving 1 cup of pasta/pea water, drain pasta and peas. Add half of the pasta water to the cheese mixture along with the lemon juice and mix till smooth.
• Add pasta and peas to the cheese mixture and toss to coat, adding more reserved water as necessary to moisten pasta. Stir in bacon bits, adjust seasoning, and serve.

QUICK FOUR CHEESE PASTA WITH BACON AND PEAS

Steps:

• Adjust oven rack to upper-middle position and heat oven to 500 degrees.
• Cook bacon, onion and garlic in a large nonstick skilled over medium-high heat until onion is softened, about 5 minutes.
• Add broth, cream, pasta, and 1/2 teaspoon salt; cover and bring to a boil.
• Once boiling, reduce heat to medium-low and simmer, stirring frequently, until pasta is tender, about 15 minutes.
• Off heat, stir in Parmaigiano-Reggiano cheese, 1/2 cup of the shredded Italian four-cheese blend and peas and season with sea salt and freshly ground pepper.
• Sprinkle with the remaining shredded cheese.
• Bake until cheese is melted, about 5 minutes. Serve.

WAGON WHEEL PASTA WITH RICOTTA CHEESE, BACON, AND PEAS

Steps:

• Preheat oven to 400°F
• Bring a large pot of salted water to a boil.
• Boil pasta, uncovered, for about 5 to 6 minutes, stirring occasionally, until the pasta is al dente.
• Remove from heat, drain the pasta, and then return the pasta to the pot.
• Meanwhile, heat the olive oil over medium heat in a heavy skillet.
• Add the onion and sauté until soft and lightly brown, about 3 minutes; remove from heat, and add the onion to the pasta.
• Cook bacon strips in the same skillet until crisp, set on a paper towel to drain.
• Once cool, crumble into small pieces, and add to the pasta.
• Add the chicken broth, peas, ricotta cheese, egg, basil, parsley, parmesan cheese and salt and pepper to the pasta, and stir to combine.
• Transfer pasta to a 7x11 casserole dish.
• Sprinkle Fontina cheese and bread crumbs on top and bake in oven for 10 to 15 minutes until the cheese has melted and the bread crumbs have turned a golden brown.

FOUR CHEESE PASTA

Steps:

• Heat oven to 350°F Spray 13x9-inch glass baking dish with cooking spray.
• Cook and drain pasta as directed on package.
• Meanwhile, in 4-quart saucepan, melt 1/2 cup butter over low heat.
• Add garlic; cook 30 seconds, stirring frequently.
• With wire whisk, stir in flour and salt until smooth.
• Increase heat to medium; cook, stirring constantly, until mixture is smooth and bubbly.
• Gradually stir in milk.
• Heat to boiling, stirring constantly.
• Boil and stir 1 minute. Stir in cheeses.
• Cook until melted, stirring occasionally.
• Stir pasta into cheese sauce.
• Pour mixture into baking dish.
• In 6-inch skillet, melt 1 tablespoon butter over medium-high heat; stir in bread crumbs.
• Cook and stir until crumbs are golden brown. Sprinkle over pasta mixture.
• Bake uncovered 20 to 25 minutes or until bubbly.