CARBONARA PASTA BAKE

Carbonara Pasta Bake image

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.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h10m

Yield 8

Number Of 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

Steps:

Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.
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.
Cover baking dish with foil. Bake 20 minutes.
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.
Uncover baking dish; bake 5 to 10 minutes or until heated through. Let stand 10 minutes. Sprinkle bread crumb mixture on top, and serve.

Nutrition Facts : Calories 680, Carbohydrate 60 g, Cholesterol 150 mg, Fat 3 1/2, Fiber 3 g, Protein 33 g, SaturatedFat 19 g, ServingSize 1 3/4 Cups, Sodium 1170 mg, Sugar 4 g, TransFat 1 g