Best 6 Cheesy Baked Fettuccine With Bacon Recipes

CHEESY BACON PENNE

Steps:

• Cook pasta according to package directions. Meanwhile, in a large saucepan, saute garlic in butter for 1 minute. Stir in flour and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat; stir in 2 cups of cheese until melted. Remove from the heat. , Drain pasta; add pasta and 1/3 cup bacon to cheese sauce. Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining cheese and bacon. , Bake 5-10 minutes longer or until cheese is melted.

CHEESY BACON BAKED SPAGHETTI

Steps:

• Preheat oven to 400F.
• To a large pot, add the milk, cream of chicken soup, chive and onion cream cheese, salt, pepper, garlic powder, and onion powder. Heat over medium-high heat, stirring often, until the mixture comes to a boil and the cream cheese is melted into the sauce. Add the uncooked spaghetti. Reduce the heat to medium and cook for 8 minutes, stirring often.
• Add about 3/4 of the bacon (reserve the rest to sprinkle on top later) and 2 cups of the mozzarella cheese. Stir well.
• Pour the spaghetti and sauce into a greased 9x13 inch baking dish. Sprinkle the remaining 2 cups of mozzarella cheese over the top, then top with the reserved bacon and the chopped green onion.
• Bake at 400F for 14-15 minutes, until the cheese is melted.
• Cool slightly before serving.

CHEESY BACON PASTA BAKE WITH BROCCOLI CRUMBLE

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.

CHEESY BAKED FETTUCCINE WITH BACON

Steps:

• Preheat oven to 350 degrees.
• Cook pasta until al dente according to package directions.
• In a large saucepan or grill pan, cook bacon until very crisp.
• Remove bacon from pan and chop into small pieces.
• Using the same pan, add onion and garlic and sauté until browned.
• In a large bowl, mix the mozzarella, Colby jack, and ricotta cheeses. Remove and reserve ½ cup of the cheese mix.
• In the same large bowl, add bacon, diced tomatoes, onion and garlic mix, marinara and all spices. Blend well. Add drained pasta and toss completely.
• Spread the reserved cheese mix across the top.
• Spread the butter along the bottom and sides of a large casserole pan.
• Cover with foil and bake for 25 minutes.
• Uncover and bake an additional 10 minutes.
• Serve warm and enjoy!

CHEESY BAKED PUMPKIN PASTA WITH KALE

Steps:

• Heat oven to 500 degrees and butter a shallow 2-quart/9-by-13-inch baking dish. Bring a large pot of salted water to a boil.
• Cook the pasta in the boiling water for 4 minutes, adding the kale for the last minute. Drain the pasta and kale, rinse under cold water, then transfer to a large bowl along with the red-pepper flakes and the chopped herbs.
• In a blender, add the pumpkin, garlic, salt, pepper, cream and vegetable broth. Blend until smooth. (If you don't want to use a blender, add the pumpkin, salt and pepper to a large bowl and use a spoon to break it up into a smooth mixture. Slowly whisk in the cream and vegetable broth until mixture is smooth, then grate in the garlic.) Add the sauce to the bowl with the pasta. Add in most of the grated cheese, reserving about 1/2 cup, and stir to coat.
• Transfer the pasta into the baking dish, then dollop the ricotta over top and sprinkle remaining grated cheese. Bake for 10 to 15 minutes, until brown and bubbly. If you want the pasta really browned, broil it for 3 to 5 minutes, watching carefully. Allow the dish to cool for 5 to 10 minutes, and garnish with additional chopped herbs before serving.

BAKED FETTUCCINE

Steps:

• Cook fettuccine according to package directions and drain.
• Place in a buttered 2-quart casserole. Add the rest of the ingredients in the order given, stirring each time after adding each ingredient.
• Note: You could also use just one of the cheeses, either 1 cup Romano or 1 cup Parmesan, depending on what you have on hand.
• Bake, uncovered, at 350°F for 30-45 minutes, stirring occasionally.