All the robust richness of pasta carbonara baked into a 13x9 casserole dish. Bacon and Parmesan cheese are the hero flavors in this hearty pasta that goes beyond the basic red-sauce bake.
Carbonara Pasta Bake
- Prep Time 30 min
- Total 1 hr 10 min
- Servings 8
- Ingredients 15
Ingredients
- 1 box (16 oz) penne pasta
- 1 container (15 oz) whole milk ricotta cheese
- 1 1/2 cups grated Parmesan cheese (6 oz)
- 1 cup shredded mozzarella cheese (4 oz)
- 1 cup heavy whipping cream
- 2 eggs
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh Italian (flat-leaf) parsley
- 2 cloves garlic, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 10 slices bacon, crisply cooked, crumbled
- 1/3 cup Cascadian Farms™ organic frozen garden peas
- 2 tablespoons butter
- 2/3 cup Progresso™ plain panko crispy bread crumbs
Make With
Progresso Breadcrumbs
Instructions
-
Step1Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.
-
Step2Meanwhile, 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.
-
Step3Cover baking dish with foil. Bake 20 minutes.
-
Step4Meanwhile, 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.
-
Step5Uncover baking dish; bake 5 to 10 minutes or until heated through. Let stand 10 minutes. Sprinkle bread crumb mixture on top, and serve.
Nutrition
680
Calories
34g
Total Fat
33g
Protein
60g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 1 3/4 Cups
- Calories
- 680
- Calories from Fat
- 310
- Total Fat
- 34g
- 52%
- Saturated Fat
- 19g
- 95%
- Trans Fat
- 1g
- Cholesterol
- 150mg
- 49%
- Sodium
- 1170mg
- 49%
- Potassium
- 290mg
- 8%
- Total Carbohydrate
- 60g
- 20%
- Dietary Fiber
- 3g
- 13%
- Sugars
- 4g
- Protein
- 33g
% Daily Value*:
- Vitamin A
- 25%
- 25%
- Vitamin C
- 4%
- 4%
- Calcium
- 50%
- 50%
- Iron
- 15%
- 15%
Exchanges:
3 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;Carbohydrate Choice
4Tips from the Betty Crocker Kitchens
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