Thursdays Are For Cooking
This one comes from the kitchens of Betty Crocker. It is hearty, filling, and on a chilly autumn or cold winter night, it’s worth it to fix it ahead and then have it as fuel for when you have to shovel the sidewalk or the front steps. And yes, you should feed the birds, too.
As always, adjust the seasonings to your personal taste. Bon appetit!
Pasta carbonara casserole, with all the good stuff including bacon!
Ingredients:
1 box (16 oz) penne pasta
1 container (15 oz) whole milk ricotta cheese
1 ½ cups grated Parmesan cheese (6 oz)
1 cup shredded mozzarella cheese (4 oz)
1 cup heavy whipping cream
2 eggs
¼ cup chopped fresh chives (Hint: dried are okay if you can’t find fresh)
¼ cup chopped fresh Italian (flat-leaf) parsley
2 cloves garlic, finely chopped
1 teaspoon salt
½ teaspoon pepper
10 slices bacon, crisply cooked, crumbled
1/3 cup frozen garden peas
2 tablespoons butter
2/3 cup plain panko crispy bread crumbs
Instructions:
1 – Heat oven to 375°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.
2 – Meanwhile, in large bowl mix ricotta cheese, 1 1/4 cups of the Parmesan cheese, the mozzarella cheese, whipping cream, eggs, chives, parsley, garlic, salt and pepper. Beat with whisk until smooth. Add cooked pasta, bacon and frozen peas. Pour pasta mixture into baking dish.
3 – Cover baking dish with foil. Bake 20 minutes.
4 – Meanwhile, in 8-inch skillet, heat butter over medium heat. Add bread crumbs; stir to coat. Cook and stir 2 to 3 minutes or until lightly browned. Transfer to small bowl; cool 10 minutes. Stir in remaining 1/4 cup Parmesan cheese; set aside.
5 – Uncover baking dish; bake 5 to 10 minutes or until heated through. Let stand 10 minutes. Sprinkle bread crumb mixture on top, and serve.
Tips for the Cook:
Sautéing bread crumbs before sprinkling them over baked casserole allows casserole to be baked covered in foil, which helps keep it moist.
Chopped parsley sprinkled over top of casserole is a nice option if you’d like a little green garnish.
Category: Economy
YUMMY!
B-A-C-O-N!!! 10 Slices! The More, The Better!
B-U-T-T-E-R!
C-H-E-E-S-E!
Three IMPORTANT ingredients that ALWAYS makes ANY Dish tasty!
Gonna try it. Thank you again, Ex, for sharing!
Perfect comfort food for your snowy day! It is going to be 80 degrees in my AOR!
So far, 2.5 inches, but more to come, and I am glad I have a warm house to live in!
Total is now 5.25 inches of wet, sloppy, nasty stuff that makes you glad you have a warm place to live.
You had me at bacon…which on the eighth day God created!
And butter…Land O’ Lakes…salted!
Reeled him in at cheese…extry sharp…always!
Gots everything in stock with the exception of the heavy cream. Provision run scheduled for FIRST thing in the morning. Plan to be back before the TAH Friday Weekend Open Thread drops. Still in the high 70s low 80s till the weekend, rain seems to be moving thru north of me. Forecast is for the mid 30s Saturday night. This dish should go real good with the crocked pot of porked beast vegetable soup that is percurlating lowly as we speak. Did I make mention of the skillet of cornbread?
My package of Smithfield Bacon has got 14 slices in it. Hope that doesn’t mess up the recipe. snark
14 pieces of bacon? Oh, geezo-Pete, drop it all into the mix!! Don’t hold back!
The More, The Better.
Never heard of anyone ODing from too much Bacon.
😉😊
Believe it or not: at a place in the Charlotte Airport they have a bacon burger that is almost inedible unless you take some of the bacon off. Never thought that possible.
When are we going to have MRE recipes?
I had some m r geese flying formation over Firebase Magnolia.
I will check with McIlhenny & Co’s cookbook for tabasco with ration packs.
I know there is some creative stuff in there, but I can’t eat chilies or anything with hot sauce. I’ll see what I can find.
Sea Dragon’s Ribollita
1/4 cup extra-virgin olive oil, plus extra for drizzling
1 onion, chopped
2 carrots, chopped
2 ribs celery, chopped
4 ounces pancetta, chopped
4 cloves garlic, minced
1 tsp salt
2 tsp freshly ground black pepper
1 tbs tomato paste
1 (15 ounce) can diced tomatoes
2 bunches Tuscan kale, chopped
2 (15 ounce) cans cannelloni beans, drained
8 cups chicken stock
2 bay leaves
3 sprigs thyme
2 sprigs rosemary
1 (3 inch) piece Parmesan rind
1 slice toasted garlic bread per serving
Grated Parmesan, for serving
Heat oil in a heavy large pot over medium heat. Add onion, carrot, celery, pancetta, garlic, salt and pepper. Cook until the onion is golden brown and the pancetta is crisp, about 7 minutes. Add tomato paste and stir until dissolved. Add tomatoes and stir, scraping the bottom of the pan with a wooden spoon to release any brown bits. Add the kale, beans, herbs, stock, bay leaf and Parmesan rind. Bring soup to a boil and simmer for 30 minutes.
Place one slice of toast into the bottom of each serving bowl and ladle the soup over the toast. Sprinkle with Parmesan and serve.
Serves 8