CHICKEN, SPINACH & BACON ALFREDO PASTA BAKE RECIPE | BB…
Make the popular Italian-American pasta dish, chicken alfredo. We’ve used chicken, spinach and crispy bacon crumbs, but mushrooms are good, too
Provided by Cassie Best
Categories Dinner, Supper
Total Time 1 hours 45 minutes
Prep Time 20 minutes
Cook Time 1 hours 25 minutes
Yield 6
Number Of Ingredients 14
Steps:
- Heat the grill to high. Put the bacon rashers on a baking tray lined with foil and grill for 5 mins on each side until crisp. Leave to cool, then roughly chop.
- Heat the oil in a large saucepan or high-sided frying pan over a high heat. Season the chicken, then brown on both sides. Sprinkle over the oregano and add the garlic, then stir for another minute. Crumble in the stock cube and add 250ml water.
- Bring to a simmer, cover and reduce the heat to low-medium. Cook until the chicken is tender, about 15-20 mins, topping up with more water if the pan looks dry. Transfer the chicken to a board using tongs, then shred using two forks. Return the shredded chicken to the pan with the sauce.
- Whisk the flour into the cooking juices in the pan, turn up the heat and keep stirring until you have a smooth paste that clings to the chicken. Add 500ml water and the cream, then simmer, stirring occasionally for 8-10 mins, or until the sauce has thickened.
- Meanwhile, cook the pasta in a large pan of boiling salted water for about 10 mins until it is just cooked but retains some bite. Drain.
- Add most of the parmesan, the mustard, spinach and half the chopped bacon to the sauce, then season to taste, if needed. Stir until the spinach has wilted, then stir in the cooked pasta.
- Tip the mixture into a large baking dish. Mix the breadcrumbs with the remaining parmesan and scatter over the top along with the tomatoes and remaining chopped bacon. The unbaked dish can now be frozen for up to two months (see below).
- To cook straightaway, heat the oven to 200C/180C fan/gas 6. Bake for 35-40 mins, or until the top is golden and crunchy and the sauce is bubbling.
Nutrition Facts : Calories 757 calories, FatContent 43 grams fat, SaturatedFatContent 23 grams saturated fat, CarbohydrateContent 60 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 5 grams fiber, ProteinContent 30 grams protein, SodiumContent 1.9 milligram of sodium
SPINACH PASTA RECIPES | BBC GOOD FOOD
Add some green to your supper with these creamy spinach pasta recipes. Try our easy tortellini and cheesy lasagne, plus plenty of vegetarian options.
Provided by Good Food team
Number Of Ingredients 1
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SPINACH AND RICOTTA CANNELLONI | JAMIE OLIVER PASTA RECIPES
From jamieoliver.com
Total Time 1 hours 30 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 348 calories per serving
- Preheat the oven to 180°C/350°F/gas 4. Put the spinach and a drizzle of olive oil in a large pan over a low heat. Add the nutmeg, season with sea salt and black pepper, cover and leave to sweat. Help the kids to stir it occasionally until the spinach has cooked down. Place in a bowl and set to one side to cool a little.
- Dice the onion and squash the garlic. In the same pan, heat a drizzle of olive oil and gently sweat the onion until soft.
- Scrunch in the tomatoes through your clean hands and add the garlic and bay leaf. Pick in a few basil leaves and grate in the zest of the lemon half, then let it gently simmer for 20 minutes until the sauce has thickened. Season with salt and pepper.
- Have the kids squeeze the moisture out of the spinach into the bowl. Place the spinach on a board so you can chop it up. Return the spinach to the liquid in the bowl.
- Beat the egg and grate 2 teaspoons of Parmesan cheese. Get the kids to stir the ricotta, egg and Parmesan into the spinach. Season to taste.
- Sit a piping bag in a jug, fold its edges over the rim, then spoon in the spinach mixture. Have the kids help pipe the mixture into the cannelloni tubes and lay them in a 20cm x 25cm oven dish.
- Spread the tomato sauce over the cannelloni. Pick the remaining basil leaves and scatter most of them over the tomato sauce. Slice the mozzarella and lay the slices on top, drizzle with extra-virgin olive oil and season.
- Place in the oven and cook for 35 to 40 minutes or till the top is golden and the pasta tender (if the top browns too fast, cover the dish with foil). Remove from the oven and let stand for a few minutes before serving with the remaining basil leaves.
SPINACH AND ARTICHOKE PASTA BAKE RECIPE | KATIE LEE BIEGEL ...
Reviews 4.5
Total Time 1 hours 0 minutes
Category main-dish
- Add the rigatoni to the sauce and stir to coat. Transfer to a 9-by-13-inch baking dish (if your pan is oven-safe, you can skip this step). Top with the shredded mozzarella. Broil on high until the cheese is bubbly and golden brown, about 5 minutes. Serve immediately.
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Reviews 4
Total Time 40 minutes
- Sprinkle the top with the remaining 1/4 cup Parmesan, the mozzarella and jalapeño, then place in the oven, on a sheet pan if you are worried about dripping. Cook until the top is melted and browned in spots, 12 to 15 minutes. Drizzle with olive oil, top with parsley and serve.
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Reviews 4.2
Calories 459kcal per serving
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Reviews 4.3
Total Time 45 minutes
Category Dinner
Cuisine Europe, Italian
Calories 470 calories per serving
- Place 1 cup spaghetti sauce in a greased shallow 2-qt. baking dish. Top with half of the ravioli, mozzarella cheese, spinach and Parmesan cheese. Repeat layers. , Bake, uncovered, at 350° for 40-45 minutes or until heated through and cheese is melted.
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Reviews 4
Total Time 40 minutes
Cuisine american
Calories 630 per serving
- Transfer the pasta to a 2-quart casserole dish or individual casseroles or ramekins. Sprinkle with the mozzarella and bake until bubbling, 20 to 25 minutes. Broil until browned in spots, 1 to 2 minutes, if desired. Let cool slightly before serving.
LEFTOVER TURKEY PASTA BAKE | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 40 minutes
Cuisine European
Calories 775 calories per serving
Preheat the oven to 190°C, fan 170°C, gas 5. Heat the oil in a pan and cook the leeks for 5-10 minutes until softened and beginning to turn golden, adding in the garlic, fennel seeds and half the thyme for the last minute.
Stir through the cooked/ leftover turkey, crème fraîche, spinach and half of each of the cheeses. Bring to a gentle simmer, then remove from the heat.
Meanwhile, cook the pasta according to pack instructions; drain, reserving 150ml of the cooking water, then stir together with the turkey mixture and reserved water. Pour into a 1.5-litre dish.
In a bowl, mix together the remaining cheese, thyme leaves and breadcrumbs. Scatter over the top of the pasta and bake in the oven for 15 minutes until golden.
CONTEST-WINNING GREEK PASTA BAKE RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 3.6
Total Time 45 minutes
Category Dinner
Cuisine Mediterranean
Calories 398 calories per serving
- Preheat oven to 400°. Cook pasta according to package directions; drain. In a large bowl, combine the pasta, chicken, tomato sauce, tomatoes, spinach, olives, onion, green pepper, basil and oregano. , Transfer to a 13x9-in. baking dish coated with cooking spray. Sprinkle with cheeses. Bake, uncovered, until heated through and cheese is melted, about 25 minutes. If desired, sprinkle with oregano or basil.
Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 400°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
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Reviews 4.5
Total Time 45 minutes
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Calories 296 kcal per serving
- Bake for 30 minutes, or until mozzarella is melted and the edges are lightly browned. Let it cool 5 minutes before serving.
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